h i g h l i g h t s Hydrophilic formulations containing curcumin were obtained for colorant use. Final product was a free flow powder readily dispersible in water. Chemometric analyses identified the conditions leading to the most stable products. Stability depended on the encapsulant material, chemicals contents and pH.
Pine-fruit shell (PFS) is a lignocellulosic residue derived from the fruit of Araucaria angustifolia, a coniferous tree native of South America, part of a whole vegetation of the Atlantic Forest, found in the South and Southwest of Brazil. In this work PFS will be characterized and used in the production of PFS-based polyols through oxypropylation. Three series were chosen (PFS/propylene oxide (PO) (w/v, g/mL) of 30/70, 20/80 and 10/90) with four catalyst levels (5%, 10%, 15% and 20%, (w/w, PFS based)). Oxypropylation occurred at moderate conditions of temperature, pressure and time giving rise to liquid polyols with a homopolymer content (PPO) ranging from 4-65%, a hydroxyl number (IOH) between 257-605 mg KOH/g and viscosities (V) varying from 0.76 Pa.s to 373.90 Pa.s (20°C) for the series 20/80 and 10/90, while for the series 30/70, the viscosity reached values higher than 500 Pa.s, 20C. The unreacted PFS (UR) varied between 3.6% and 77.4% (PFS-basis). After the PFS-based polyols production and characterization, a principal component analysis (PCA) was performed in order to evaluate the established interactions between the used formulation variables and the obtained polyol properties. The PCA analysis allowed to clarify the interactions between PFS and PO contents and the final biopolyol properties (PPO, IOH, V and UR). This approach showed to be a simple method to rationally analyze the influence of the input formulation variables on the final polyol properties.
The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.
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.
The use of natural colorants is needed to overcome consumer concerns regarding synthetic food colorants′ safety. However, natural pigments have, in general, poor stability against environmental stresses such as temperature, ionic strength, moisture, light, and pH, among others. In this work, water-in-oil-in-water (W1/O/W2) emulsions were used as protective carriers to improve color stability of a hydrophilic Sambucus nigra L. extract against pH changes. The chemical system comprised water and corn oil as the aqueous and oil phases, respectively, and polyglycerol polyricinoleate (PGPR), Tween 80, and gum Arabic as stabilizers. The primary emulsion was prepared using a W1/O ratio of 40/60 (v/v). For the secondary emulsion, W1/O/W2, different (W1/O)/W2 ratios were tested with the 50/50 (v/v) formulation presenting the best stability, being selected as the coloring system to test in food matrices of different pH: natural yogurt (pH 4.65), rice drink (pH 6.01), cow milk (pH 6.47), and soy drink (pH 7.92). Compared to the direct use of the extract, the double emulsion solution gave rise to higher color stability with pH change and storage time, as corroborated by visual and statistical analysis.
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