Bioactivity of Pickering emulsions in food matrix: theory and practice

There is currently an exponentially growing interest worldwide in particulate-stabilized stable Pickering emulsions (EP). Compared to conventional emulsions, Pickering emulsions offer many advantages such as the ability to reduce the amount of emulsifiers used, biocompatibility and higher safety. At the same time, their potential application in food systems began to be considered with a high degree of applicability for the technology of a preventive product line. Methods for the development of such emulsions should be based on a comprehensive solution for the preservation of bioactive properties when embedding loaded compositions into the food matrix of the product (FMA). The purpose of this work is to provide a reasonable approach to the practical implementation of the developed fortification processes based on the use of Pickering technologies to obtain bioactive, time-stable food emulsions. The authors formed a dual approach from theory to practice and defined tasks, including generalization of the latest achievements in the field of creating Pickering food emulsions. The first part of the work describes the properties of bioactive fortificates (BAF) that determine their suitability for the technology of Pickering emulsions. The most promising bioactive fortificates-stabilizers for Pickering's food emulsions and stabilization technologies have been identified. Based on the generalization of theoretical data, potential candidate models for pilot studies in the BAF>EP>FMA chain were identified. Research is planned to be aimed at establishing the optimal raw materials for stabilizing the Pickering emulsion, as well as the lipid fraction, taking into account the fatty acid composition and vitamin complex of certain types of fats; monitoring the stability of the indicators of the bioactivity of the stabilizer used in the system of the obtained food product; modeling the effective design of the Pickering emulsion, taking into account the types of bonds formed and determining their stability in food matrices.