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Pickering emulsions stabilized with curcumin-based solid dispersion particles as mayonnaise-like food sauce alternatives

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Resumo: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 curcuminloaded 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 (') and particle concentrations (KC1 ' 0.4 (4.7%), KC2 ' 0.4 (4.7%) and KC2 ' 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 ' 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.
Autores principais:Ghirro, Larissa Camargo
Outros Autores:Rezende, Stephany; Ribeiro, Andreia; Rodrigues, Nuno; Carocho, Márcio; Pereira, J.A.; Barros, Lillian; Demczuk Junior, Bogdan; Barreiro, M.F.; Santamaria-Echart, Arantzazu
Assunto:Solid dispersions Pickering emulsions Natural-based formulations K-carrageenan Curcumin Low-fat foods
Ano:2022
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso aberto
Instituição associada:Universidade Politécnica de Bragança
Idioma:inglês
Origem:Biblioteca Digital da UPB

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