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Pickering emulsions stabilized with curcumin-based solid dispersion particles as mayonnaise-like food sauce alternatives

2022Journal article Open access
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dc.contributor.authorGhirro, Larissa Camargo
dc.contributor.authorRezende, Stephany
dc.contributor.authorRibeiro, Andreia
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorCarocho, Márcio
dc.contributor.authorPereira, J.A.
dc.contributor.authorBarros, Lillian
dc.contributor.authorDemczuk Junior, Bogdan
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorSantamaria-Echart, Arantzazu
dc.date.accessioned2022-03-03T12:02:25Z
dc.date.available2022-03-03T12:02:25Z
dc.date.issued2022
dc.description.abstractPickering 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 curcuminloaded 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 (') and particle concentrations (KC1 ' 0.4 (4.7%), KC2 ' 0.4 (4.7%) and KC2 ' 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 ' 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.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UIDB/00690/2020) and LSRE-LCM (UIDB/50020/2020). Promove program of the “la Caixa” Foundation and BPI. National funding by FCT, P.I., through the institutional scientific employment program-contract for Arantzazu Santamaria-Echart, Nuno Rodrigues, Márcio Carocho, and Lillian Barros. FCT for the Research grant SFRH/BD/147326/2019 of Stephany C. de Rezende.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGhirro, Larissa C.; Rezende, Stephany; Ribeiro, Andreia S.; Rodrigues, Nuno; Carocho, Márcio; Pereira, J.A:; Barros, Lillian; Demczuk, Bogdan; Barreiro, M.F.; Santamaria-Echart, Arantzazu (2022). Pickering emulsions stabilized with curcumin-based solid dispersion particles as mayonnaise-like food sauce alternatives. Molecules. ISSN 1420-3049. 27:4, p. 1-15pt_PT
dc.identifier.doi10.3390/molecules27041250pt_PT
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/10198/25142
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.relationLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
dc.relationSolid dispersions as a technology to tailor made natural colorants-based formulations
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSolid dispersionspt_PT
dc.subjectPickering emulsionspt_PT
dc.subjectNatural-based formulationspt_PT
dc.subjectK-carrageenanpt_PT
dc.subjectCurcuminpt_PT
dc.subjectLow-fat foodspt_PT
dc.titlePickering emulsions stabilized with curcumin-based solid dispersion particles as mayonnaise-like food sauce alternativespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
oaire.awardTitleSolid dispersions as a technology to tailor made natural colorants-based formulations
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50020%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F147326%2F2019/PT
oaire.citation.issue4pt_PT
oaire.citation.startPage1250pt_PT
oaire.citation.titleMoleculespt_PT
oaire.citation.volume27pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
person.familyNameGhirro
person.familyNameRezende
person.familyNameRodrigues
person.familyNameCarocho
person.familyNamePereira
person.familyNameBarros
person.familyNameBarreiro
person.familyNameSantamaria-Echart
person.givenNameLarissa Camargo
person.givenNameStephany
person.givenNameNuno
person.givenNameMárcio
person.givenNameJosé Alberto
person.givenNameLillian
person.givenNameFilomena
person.givenNameArantzazu
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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