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

This study focuses on the encapsulation of menthol using β-cyclodextrin (β-CD) and the preparation of Pickering emulsions stabilized by the resulting menthol/β-CD composite particles. The research aims to explore the potential of β-CD as a composite carrier for stabilizing such emulsions and to enhance the functional application of menthol in the food industry.

The menthol/β-CD composite particles achieved a high encapsulation efficiency of 89.7% for menthol, with successful binding confirmed by Fourier transform infrared and X-ray diffraction analyses. The three-phase contact angle of the composite particles was measured at 36.7 ± 1.5°. Under optimal conditions - 30 g kg^-1 composite particles and a 60% oil phase fraction - the resulting emulsion exhibited a particle size of 10.63 ± 0.69 μm. The emulsion demonstrated excellent storage stability over 30 days, notable antioxidant properties, and effective bacterial inhibition, particularly against Escherichia coli and Staphylococcus aureus. In simulated digestion experiments, the emulsion also served as an efficient menthol delayed-release agent, achieving a final free fatty acid release rate of 76.64 ± 1.08%.

This work successfully establishes menthol/β-CD composite particles as effective stabilizers for Pickering emulsions, offering improved stability, controlled release, and antimicrobial benefits. The findings provide a valuable reference for further research on β-CD-based emulsion systems and support innovative applications of menthol in the food industry. © 2026 Society of Chemical Industry.