Affiliations 

  • 1 Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia; Monash-Industry Palm Oil Education and Research Platform (MIPO), Monash University Malaysia, Selangor, Malaysia
  • 2 Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia; Advanced Engineering Platform, Monash University Malaysia, Selangor, Malaysia
  • 3 Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor, Malaysia; Monash-Industry Palm Oil Education and Research Platform (MIPO), Monash University Malaysia, Selangor, Malaysia. Electronic address: chan.eng.seng@monash.edu
Carbohydr Polym, 2021 Jan 01;251:117110.
PMID: 33142647 DOI: 10.1016/j.carbpol.2020.117110

Abstract

The commercial application of liquid-state Pickering emulsions in food systems remains a major challenge. In this study, we developed a spray-dried Pickering emulsion powder using chitosan as a Pickering emulsifier and alginate as a coating material. The functionality of the powder was evaluated in terms of its oxidative stability, pH-responsiveness, mucoadhesivity, and lipid digestibility. The Pickering emulsion powder was oxidatively more stable than the conventional emulsion powder stabilized by gum Arabic. The powder exhibited pH-responsiveness, whereby it remained intact in acidic pH, but dissolved to release the emulsion in 'Pickering form' at near-neutral pH. The Pickering emulsion powder was also mucoadhesive and could be digested by lipase in a controlled manner. These findings suggested that the multi-functional Pickering emulsion powder could be a potential delivery system for applications in the food industry.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.