Publication
Advancing Pickering emulsions with natural-based solid dispersion particles: Particle screening and design of pectin-based emulsions
| datacite.subject.fos | Ciências Agrárias::Biotecnologia Agrária e Alimentar | |
| datacite.subject.sdg | 03:Saúde de Qualidade | |
| dc.contributor.author | Rezende, Stephany | |
| dc.contributor.author | Santamaria-Echart, Arantzazu | |
| dc.contributor.author | Ribeiro, Andreia | |
| dc.contributor.author | Dias, Madalena M. | |
| dc.contributor.author | Barreiro, Filomena | |
| dc.date.accessioned | 2025-06-02T15:03:56Z | |
| dc.date.available | 2025-06-02T15:03:56Z | |
| dc.date.issued | 2025 | |
| dc.description.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. | eng |
| dc.description.sponsorship | FCT/MCTES (PIDDAC) support to CIMO (UIDB/00690/2020 (DOI:10.54499/UIDB/00690/2020), UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020)); SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/ 0007/2020); LSRE-LCM (UIDB/50020/2020 (DOI:10.54499/UIDB/50020/2020) and UIDP/50020/2020 (DOI:10.54499/UIDP/50020/2020)); ALiCE LA/P/0045/2020 (DOI:10.54499/LA/P/0045/2020). FCT, for Stephany Cunha de Rezende’s individual research grant (DOI:10.54499/SFRH/BD/147326/2019), the institutional scientific employment program contract with Arantzazu Santamaria-Echart, and A. Ribeiro CEEC (DOI: 10.54499/2022.00798.CEECIND/CP1733/CT0009. | |
| dc.identifier.citation | Rezende, Stephany; Santamaria-Echart, Arantzazu; Ribeiro, Andreia; Dias, Madalena M.; Barreiro, Filomena. (2025). Advancing Pickering emulsions with natural-based solid dispersion particles: Particle screening and design of pectin-based emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects. ISSN 0927-7757. 719, p. 1-13 | |
| dc.identifier.doi | 10.1016/j.colsurfa.2025.137003 | |
| dc.identifier.issn | 0927-7757 | |
| dc.identifier.uri | http://hdl.handle.net/10198/34546 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.publisher | Elsevier | |
| dc.relation | Mountain Research Center | |
| dc.relation | Associate Laboratory for Sustainability and Tecnology in Mountain Regions | |
| dc.relation | Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials | |
| dc.relation | Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials | |
| dc.relation.ispartof | Colloids and Surfaces A: Physicochemical and Engineering Aspects | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Pickering emulsions | |
| dc.subject | Solid dispersion | |
| dc.subject | Pectin-curcumin particles | |
| dc.subject | Stability optimisation | |
| dc.subject | Natural colouring applications | |
| dc.subject | Food products | |
| dc.title | Advancing Pickering emulsions with natural-based solid dispersion particles: Particle screening and design of pectin-based emulsions | eng |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Mountain Research Center | |
| oaire.awardTitle | Associate Laboratory for Sustainability and Tecnology in Mountain Regions | |
| oaire.awardTitle | Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials | |
| oaire.awardTitle | Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50020%2F2020/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50020%2F2020/PT | |
| oaire.citation.endPage | 13 | |
| oaire.citation.startPage | 1 | |
| oaire.citation.title | Colloids and Surfaces A: Physicochemical and Engineering Aspects | |
| oaire.citation.volume | 719 | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |
| person.familyName | Rezende | |
| person.familyName | Santamaria-Echart | |
| person.familyName | Barreiro | |
| person.givenName | Stephany | |
| person.givenName | Arantzazu | |
| person.givenName | Filomena | |
| person.identifier.ciencia-id | 9117-631B-A197 | |
| person.identifier.ciencia-id | 0C17-1E1F-2621 | |
| person.identifier.ciencia-id | 3418-47D5-5746 | |
| person.identifier.orcid | 0000-0002-9265-636X | |
| person.identifier.orcid | 0000-0003-0107-7301 | |
| person.identifier.orcid | 0000-0002-6844-333X | |
| person.identifier.rid | L-9802-2014 | |
| person.identifier.scopus-author-id | 56725697700 | |
| person.identifier.scopus-author-id | 57188719717 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
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