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

Abstract

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.

Effect of thermal and nonthermal techniques on the physicochemical quality of high‐fat coconut cream

“…In this study, all treated samples showed increased work of cohesion compared to the untreated one, however, there is no significant difference ( p > 0.05). The sample obtained after ultrasonication as a pre‐treatment showed the highest value of work of cohesion which is in agreement with the results reported by Ghirro et al (2022). This is attributed to the significant droplet size reduction during sonication.…”

“…In another work, a yogurt prepared from US buffalo milk also showed nearly 98% higher hardness as compared to that prepared from untreated milk owing to the same reason (Abesinghe et al, 2020). On agreement with the results reported by Ghirro et al (2022). This is attributed to the significant droplet size reduction during sonication.…”

Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation

“…This phenomenon may apply for the case of the control sauces; the increased fat droplet size resulted in lower particle concentration and in a higher fraction of fat volume, thus less stable formulation during storage as seen in Figure 10. These observations are consistent with previously reported studies [58][59][60]. The results were also confirmed by the accelerated emulsion stability test that was conducted at zero time by centrifugation.…”

Pickering Emulsions Based in Inorganic Solid Particles: From Product Development to Food Applications

“…In this case, the solid particles were used as an alternative to egg yolk and contributed to developing disruptive products with vegan characteristics. In this context, Lu et al [ 164 ], Akcicek et al [ 165 ], Ghirro et al [ 166 ] and Li et al [ 167 ] studied the possibility of using PEs stabilised by apple pomace particles, gum nanoparticles, curcumin-based solid dispersion particles and pea protein isolate microgels, respectively, for the development of edible mayonnaises. The stability of the emulsions during storage and against different environmental stresses and rheological properties was studied to validate the use of solid particles.…”