High internal phase emulsion stabilized by sodium caseinate:quercetin complex as antioxidant emulsifier

Area of Science:

• Food Science
• Colloid and Surface Chemistry
• Materials Science

Background:

• High internal phase emulsions (HIPEs) are crucial in food and cosmetic industries.
• Stabilizing HIPEs against coalescence and oxidation remains a challenge.
• Antioxidant emulsifiers can improve HIPE stability and health benefits.

Purpose of the Study:

• To develop and characterize novel antioxidant emulsifiers for HIPE stabilization.
• To investigate the impact of sodium caseinate (SC) and quercetin (Q) complexes on HIPE properties.
• To evaluate the oxidative and kinetic stability of the developed HIPEs.

Main Methods:

• Complexation of sodium caseinate (SC) and quercetin (Q) via an alkaline process.
• Production and characterization of high internal phase emulsions (HIPEs).
• Assessment of interfacial tension reduction, viscosity, gel-like behavior, and kinetic stability.
• Evaluation of oxidative stability by measuring hydroperoxides and malondialdehyde.

Main Results:

• SC:Q complexes effectively reduced interfacial tension, stabilizing HIPEs at low concentrations (1.5% w/v).
• HIPEs (0.80 volume fraction) exhibited remarkable viscosity, gel-like behavior, and 45-day kinetic stability at 25°C.
• SC:Q complexes significantly reduced lipid oxidation, with higher quercetin amounts showing greater efficacy.
• Developed HIPEs demonstrated outstanding kinetic and oxidative stability.

Conclusions:

• SC:Q complexes are effective antioxidant emulsifiers for HIPE production.
• These HIPEs offer enhanced stability and reduced lipid oxidation.
• This approach presents a promising alternative for developing healthier food products with reduced unhealthy fats.