奶油
食品科学
皮克林乳液
保质期
化学
乳状液
姜黄素
背景(考古学)
卡拉胶
化学工程
材料科学
有机化学
生物化学
生物
工程类
古生物学
作者
Larissa C. Ghirro,Stephany Cunha de Rezende,Andreia Ribeiro,Nuno Rodrigues,Márcio Carocho,José Alberto Pereira,Lillian Barros,Bogdan Demczuk,Maria Filomena Barreiro,Arantzazu Santamaría-Echart
出处
期刊:Molecules
[MDPI AG]
日期:2022-02-12
卷期号:27 (4): 1250-1250
被引量:16
标识
DOI:10.3390/molecules27041250
摘要
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.
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