Pickering Emulsion Stabilized by β-Cyclodextrin and Cinnamaldehyde/β-Cyclodextrin Composite

Area of Science:

• Food Science
• Colloid and Surface Chemistry
• Materials Science

Background:

• Pickering emulsions offer advantages over conventional emulsions.
• Beta-cyclodextrin (β-CD) and cinnamaldehyde (CA) are known for their functional properties.
• Developing stable, food-grade emulsions with enhanced characteristics is an ongoing research area.

Purpose of the Study:

• To prepare and characterize Pickering emulsions using β-CD and a cinnamaldehyde/β-CD (CA/β-CD) composite as emulsifiers.
• To evaluate the storage stability, rheological properties, texture, antioxidant capacity, and in vitro digestion of these emulsions.
• To explore the potential of CA/β-CD composite as an emulsifier for food-grade Pickering emulsions.

Main Methods:

• Preparation of Pickering emulsions using β-CD and CA/β-CD composites with various oils.
• Assessment of storage stability and rheological properties (G', G″) via temperature scanning.
• Texture analysis (chewing properties) and malondialdehyde (MDA) content measurement for antioxidant evaluation.
• In vitro digestion studies to determine free fatty acid (FFA) release rates.

Main Results:

• Pickering emulsions stabilized by β-CD and CA/β-CD composites exhibited good storage stability and gel-like properties (G' > G″).
• Emulsions demonstrated high stability between 20-65 °C.
• CA/β-CD composite emulsions showed superior palatability and significantly lower MDA content, indicating enhanced antioxidant activity.
• Higher FFA release rates were observed in CA/β-CD composite emulsions during in vitro digestion.

Conclusions:

• The CA/β-CD composite is an effective emulsifier for creating stable, food-grade Pickering emulsions.
• These emulsions possess desirable textural properties, antioxidant capacity, and improved digestibility.
• The findings suggest a promising strategy for developing advanced food ingredients and expanding the application of emulsifier particles.