Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives

Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives

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...

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Bibliographic Details
Main Authors: Larissa C. Ghirro, Stephany Rezende, Andreia S. Ribeiro, Nuno Rodrigues, Márcio Carocho, José Alberto Pereira, Lillian Barros, Bogdan Demczuk, Maria-Filomena Barreiro, Arantzazu Santamaria-Echart
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Molecules
Subjects:
solid dispersions
Pickering emulsions
natural-based formulations
k-carrageenan
curcumin
low-fat foods
Online Access:https://www.mdpi.com/1420-3049/27/4/1250

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