Pickering emulsions stabilized by menthol/β-CD composite: preparation, characterization, and functional properties.

Area of Science:

• Food science and technology
• Colloid and surface chemistry
• Materials science

Background:

• Menthol is a key flavor compound with potential applications in the food industry.
• Beta-cyclodextrin (β-CD) is explored as a composite carrier for enhancing menthol's functionality.
• Pickering emulsions offer an alternative stabilization method for food ingredients.

Purpose of the Study:

• To encapsulate menthol using β-CD to form composite particles.
• To prepare and characterize Pickering emulsions stabilized by these menthol/β-CD composite particles.
• To evaluate the stability, antioxidant, antimicrobial, and controlled-release properties of the developed emulsions.

Main Methods:

• Encapsulation of menthol within β-CD.
• Preparation of menthol/β-CD composite particles.
• Characterization using Fourier transform infrared (FTIR) and X-ray diffraction (XRD).
• Measurement of three-phase contact angle.
• Formulation and optimization of Pickering emulsions.
• Assessment of emulsion stability, antioxidant activity, antibacterial efficacy, and in vitro digestion release.

Main Results:

• High menthol encapsulation efficiency (89.7%) achieved.
• Composite particles exhibited a three-phase contact angle of 36.7° ± 1.5°.
• Optimized emulsions (30 g/kg composite particles, 60% oil phase) showed a particle size of 10.63 ± 0.69 μm.
• Emulsions demonstrated excellent storage stability (>30 days), significant antioxidant properties, and effective inhibition of *E. coli* and *S. aureus*.
• Simulated digestion revealed efficient menthol delayed-release (76.64 ± 1.08% free fatty acid release).

Conclusions:

• Menthol/β-CD composite particles effectively stabilize Pickering emulsions.
• The developed emulsions offer enhanced stability, controlled release, and antimicrobial benefits.
• Findings support the use of β-CD-based systems for innovative food ingredient applications.