Advancing Pickering emulsions with natural-based solid dispersion particles: Particle screening and design of pectin-based emulsions
Year: 2025
Type: article
Abstract: Given the evolving trends in consumption, Pickering emulsions are emerging as a promising solution for functional and healthier foods, highlighting the need to diversify particle stabilisers. This study assessed the potential of curcumin-based solid dispersions (SDs) prepared with natural polymers (pectin, maltodextrin, Arabic gum, potato starch, and k-carrageenan) as Pickering stabilisers. Among these, pectin-curcumin SDs (contact angle = 48.0 ± 3.6°) demonstrated effective emulsion stabilisation, as confirmed by confocal microscopy. The impact of oil volume fraction (φ = 0.20–0.70) and SD concentration (1.0–5.0 % wt.) on emulsion stability was evaluated. An intermediate φ (0.45) consistently minimised creaming index (CI = 0–16.67 %) and droplet size (D[4,3] = 2.53–4.12 µm). Complete reduction of creaming (CI = 0 %) was achieved at high SD concentration with low φ or low SD concentration with high φ, leading to improved stability. The three produced optimised formulations exhibited distinct colour properties (L* = 64.06–72.00, a* = −11.09–12.50, b* = 55.10–60.70), with hues ranging from yellow to orange, highlighting their potential for natural colouring applications. Rheological behaviour varied from gel-like (G’ > G”) to viscoelastic (G’ = G”), broadening their potential in food formulations. Higher SD concentrations with lower/intermediate φ produced structured, gel-like emulsions suitable for sauces or spreads. In contrast, lower SD concentrations with higher φ yielded fluid emulsions for dressings or beverages. These findings highlight the feasibility of SD-based Pickering emulsions for designing stable (≥30 days), visually appealing, and texturally versatile food products. • Optimised Pickering emulsions with pectin-curcumin SD particles. • Stability achieved by balancing oil fraction and SD concentration. • Predictive models resulted in higher CI and D[4,3] than experimental. • Rheological analysis confirmed distinct emulsion behaviours. • Emulsions presented significant potential for food sauces.
Institutions: Universidade do Porto, Universidade Politécnica de Bragança
Language: English
Subfield: Materials Chemistry
Field: Materials Science
Domain: Physical Sciences
Open Access status: hybrid
Estimated APC paid: $3,200
OpenAlex ID: W4409638469