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 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.
The 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.
