Abstract
Pickering emulsions, which are emulsions stabilized by colloidal particles, are being increasingly positioned as novel strategies to develop innovative food product solutions. In this context, the present work aims to develop Pickering emulsions stabilized by natural-based curcumin-loaded particles produced by the solid dispersion technique as promising mayonnaise-like food sauce alternatives. Two particle formulations (KC1 and KC2) were produced using k-carrageenan as the matrix material and different curcumin contents, then employed in the preparation of three Pickering emulsion formulations comprising different oil fractions (φ) and particle concentrations (KC1 φ 0.4 (4.7%), KC2 φ 0.4 (4.7%) and KC2 φ 0.6 (4.0%)). The creaming index tests accompanied by the optical microscopy analysis evidenced the good stability of the developed products for the tested period of 28 days. The final products were tested concerning color attributes, pH, oxidative stability, textural, and nutritional composition, and compared with two commercial mayonnaises (traditional and light products). Overall, the produced emulsions were characterized by a bright yellow color (an appealing attribute for consumers), an acidic pH (similar to mayonnaise), and a considerably improved oxidative stability, implying a foreseeable longer shelf life. The sauce KC1 φ 0.4 (4.7%) showed a similar texture to the light commercial mayonnaise, being a promising alternative to conventional sauces, holding a low-fat content and potentially added benefits due to the curcumin and virgin olive oil intrinsic properties.
Highlights
The food industry is increasingly focused on developing novel products able to satisfy actual consumption trends
Pickering emulsions were prepared using an extra virgin olive oil produced in the region of Trás-os-Montes and Alto Douro, which was obtained from a local producer
Using k-carrageenan as the matrix polymer, two formulations using different curcumin contents were prepared, KC1 and KC2, showing low particle size in volume (D50 of 2.39 and 3.29 μm, respectively), which is desirable for their role as Pickering stabilizers
Summary
The food industry is increasingly focused on developing novel products able to satisfy actual consumption trends. Healthy, fat-reduced and bioactive-based functional products should be highlighted In this context, Pickering emulsions are promising systems able to provide a solution to some of these challenges. Pickering emulsions are mixtures of two immiscible liquids (typically oil and water), being one (dispersed or internal phase) dispersed in the form of droplets into the second phase (continuous or external phase). They are stabilized by the adsorption of solid colloidal particles at the interface, forming a rigid physical barrier to decrease the Gibbs free energy, ensuring high stable emulsions [1,2]. The stabilization by Pickering particles promotes greater stability to coalescence and Ostwald ripening when compared to conventional emulsions that use chemical emulsifier molecules [3]
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