Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design

• Type: Article in International Scientific Journal
• Date: 2024

Authors

Relvas, ME (Author) Other; Ghirro, C (Author) Other; Martins, M (Author) Other; Lopes, B (Author) Other; Madalena M. Dias (Author) FEUP; Barreiro, MF (Author) Other; Ribeiro, A (Author) Other

Journal

Title: Journal of Food Engineering

Vol. 381

ISSN: 0260-8774

Publisher: Elsevier

Indexing

Scopus - 0 Citations

Associated Projects

LA LSRE-LCM - Financiamento Plurianual 2020-2023 para a Unidade LA LSRE-LCM Laboratório de Processos de Separação e Reacção - Laboratório de Catálise e Materiais

Other information

Authenticus ID: P-010-GBY

DOI: 10.1016/j.jfoodeng.2024.112181

Abstract (EN): Pickering emulsions have the potential to enhance product stability and provide opportunities to create functional solutions that align with labelling requirements. The present work aims to develop Pickering emulsions stabilised by nano-hydroxyapatite (n-HAp) particles to replace traditional mayonnaises. The study addresses the effect of n-HAp solid particle concentration (5¿15 wt%) and oil-water ratio (50:50, 60:40, 70:30, and 80:20, v/v) on emulsion stability, rheological properties, and oxidative stability. The results indicate that the produced Pickering emulsions have good stability for the tested period of 90 days, except for the 80:20 o/w emulsion that undergone a prompt quick phase separation. The Pickering emulsions produced with higher n-HAp concentration or oil content have a semi-solid structure, rendering them desirable options for replicating the texture of traditional mayonnaises. Regarding oxidative stability, the Pickering emulsions showed considerably improved stability compared to commercial mayonnaises (~13 times higher), suggesting higher resistance to peroxidation and a longer shelf-life. © 2024

Language: English

Type (Professor's evaluation): Scientific