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Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives

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...

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Autores principales: Ghirro, Larissa C., Rezende, Stephany, Ribeiro, Andreia S., Rodrigues, Nuno, Carocho, Márcio, Pereira, José Alberto, Barros, Lillian, Demczuk, Bogdan, Barreiro, Maria-Filomena, Santamaria-Echart, Arantzazu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8877447/
https://www.ncbi.nlm.nih.gov/pubmed/35209037
http://dx.doi.org/10.3390/molecules27041250
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author Ghirro, Larissa C.
Rezende, Stephany
Ribeiro, Andreia S.
Rodrigues, Nuno
Carocho, Márcio
Pereira, José Alberto
Barros, Lillian
Demczuk, Bogdan
Barreiro, Maria-Filomena
Santamaria-Echart, Arantzazu
author_facet Ghirro, Larissa C.
Rezende, Stephany
Ribeiro, Andreia S.
Rodrigues, Nuno
Carocho, Márcio
Pereira, José Alberto
Barros, Lillian
Demczuk, Bogdan
Barreiro, Maria-Filomena
Santamaria-Echart, Arantzazu
author_sort Ghirro, Larissa C.
collection PubMed
description 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.
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spelling pubmed-88774472022-02-26 Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives Ghirro, Larissa C. Rezende, Stephany Ribeiro, Andreia S. Rodrigues, Nuno Carocho, Márcio Pereira, José Alberto Barros, Lillian Demczuk, Bogdan Barreiro, Maria-Filomena Santamaria-Echart, Arantzazu Molecules Article 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. MDPI 2022-02-12 /pmc/articles/PMC8877447/ /pubmed/35209037 http://dx.doi.org/10.3390/molecules27041250 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ghirro, Larissa C.
Rezende, Stephany
Ribeiro, Andreia S.
Rodrigues, Nuno
Carocho, Márcio
Pereira, José Alberto
Barros, Lillian
Demczuk, Bogdan
Barreiro, Maria-Filomena
Santamaria-Echart, Arantzazu
Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives
title Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives
title_full Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives
title_fullStr Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives
title_full_unstemmed Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives
title_short Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives
title_sort pickering emulsions stabilized with curcumin-based solid dispersion particles as mayonnaise-like food sauce alternatives
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8877447/
https://www.ncbi.nlm.nih.gov/pubmed/35209037
http://dx.doi.org/10.3390/molecules27041250
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