Evaluation of Pickering emulsions stabilized by pea protein microgels as encapsulation procedure for pink pepper oil

• Grant number: 24/10745-8
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: September 01, 2024
• Status: Discontinued
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Jessica Thaís do Prado Silva
• Grantee: Laura de Souza Contato
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil
• Associated scholarship(s): 25/15088-8 - Simulated in vitro digestion of Pickering emulsion containing pink pepper oil, BE.EP.IC

Abstract

Particle-stabilized emulsions (Pickering emulsions) are recognized by their high physical stability and potential to create "clean label" products. This system is specially interesting for food application, such as emulsion-based food formulation or as vehicle system for the encapsulation of bioactive compounds. In this way, this research project aims to investigate the application of Pickering emulsions stabilized by pea protein microgels for the encapsulation of pink pepper oil, which is an essential oil rich on bioactive compounds that presents antimicrobial effect. Firstly, pea protein microgel dispersion will be produced and characterized. Next, oil in water emulsions (30% w/w) will be formulated by homogenization of the microgel dispersions with pink pepper oil. Afterwards, the produced emulsions will be evaluated regarding to its physical stability. The most physically stable emulsion among all the ones formulated will be selected for futter studies, which includes the evaluation of the antioxidant and antimicrobial potential of encapsulated oil during storage (30 days). Thus, this research project intends to amplify the knowledge about the application of food-grade Pickering emulsions as encapsulation system for essential oils.