The use of antioxidant rutin hydrate Pickering particles to combat lipid oxidation in O/W emulsions

Abstract

This research paper assessed the dual-purpose use of Rutin Hydrate (RH) Pickering particles to provide O/W emulsions both with physical and oxidative stability. Results showed that formulated RH emulsions were physically stable for at least 14 days. The oxidative stability of RH emulsions was assessed in comparison to conventional emulsifiers polysorbate 20 (P20), whey protein isolate (WPI) and sodium dodecyl sulphate (SDS). RH emulsions were found to combat LO more effectively than P20 and SDS in the absence of added ferrous iron; however the oxidative stability of RH emulsions greatly decreased with the addition of iron and this was attributed to the pro-oxidant nature of RH particles in the presence of higher iron concentrations. With high consumer demand for the removal of synthetic food ingredients, it is important that this study has shown the capability of RH, a natural antioxidant, to provide emulsions with both physical and oxidative stability.