Ecotechnologies for efficient use of food resources in food system technology. Part 2: bifunctional food systems technology based on Pickering emulsions

Currently, an important area of modern research is the creation of domestically produced food additives based on eco-technologies with given functional-technological and bioactive properties. Pickering emulsions, due to their increased physical and chemical stability, are very promising as a vehicle for the delivery of biologically active substances to the human body. The aim of this work was to investigate the applicability of ultrasound as a tool for producing a bioactive colloidal Pickering emulsion system using brown algae polysaccharides or flax cellulose as structuring components. The subjects were Pickering emulsions stabilised with fucoidan or sodium alginate or linseed cellulose, based on a lipid fraction: sunflower oil and cinnamon oil blend; or a linseed oil-based lipid fraction, which were treated with ultrasound at 630W/l for 16 min (4 min in sequence, 3 min apart) at a temperature control of 50 °C. The obtained results prove the efficiency of application of ultrasound exposure to produce bioactive colloidal system of Pickering emulsion: The highest AOA values (5.120 ± 0.005 DPPH, %) had emulsions with a lipid phase based on linseed oil, when used as a stabilizing component - sulfated heteropolysaccharide fucoidan, with an increase in AOA values in emulsion samples based on linseed oil from 30 to 100 % relative to emulsion samples based on a blend of lipid phase. Viscoelastic properties of Pickering emulsions with different oil fractions varied significantly for the incorporated structure-forming components (for oil-based blends the range of values was from 8.95 ± 0.5 to 200 ± 1.50 mPa*s, for linseed oil-based emulsions from 72.8 ± 0.50 to 580 ± 1.50 mPa*s). The proposed approach of ultrasound exposure allows to create bioactive colloidal system of Pickering emulsions using brown algae polysaccharides and flax cellulose as structuring components.