Cargando…
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...
Autores principales: | , , , , , , , , , |
---|---|
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 |
_version_ | 1784658423203233792 |
---|---|
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. |
format | Online Article Text |
id | pubmed-8877447 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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 |
work_keys_str_mv | AT ghirrolarissac pickeringemulsionsstabilizedwithcurcuminbasedsoliddispersionparticlesasmayonnaiselikefoodsaucealternatives AT rezendestephany pickeringemulsionsstabilizedwithcurcuminbasedsoliddispersionparticlesasmayonnaiselikefoodsaucealternatives AT ribeiroandreias pickeringemulsionsstabilizedwithcurcuminbasedsoliddispersionparticlesasmayonnaiselikefoodsaucealternatives AT rodriguesnuno pickeringemulsionsstabilizedwithcurcuminbasedsoliddispersionparticlesasmayonnaiselikefoodsaucealternatives AT carochomarcio pickeringemulsionsstabilizedwithcurcuminbasedsoliddispersionparticlesasmayonnaiselikefoodsaucealternatives AT pereirajosealberto pickeringemulsionsstabilizedwithcurcuminbasedsoliddispersionparticlesasmayonnaiselikefoodsaucealternatives AT barroslillian pickeringemulsionsstabilizedwithcurcuminbasedsoliddispersionparticlesasmayonnaiselikefoodsaucealternatives AT demczukbogdan pickeringemulsionsstabilizedwithcurcuminbasedsoliddispersionparticlesasmayonnaiselikefoodsaucealternatives AT barreiromariafilomena pickeringemulsionsstabilizedwithcurcuminbasedsoliddispersionparticlesasmayonnaiselikefoodsaucealternatives AT santamariaechartarantzazu pickeringemulsionsstabilizedwithcurcuminbasedsoliddispersionparticlesasmayonnaiselikefoodsaucealternatives |