Three-factor ultrasonic influence methodology for stability of emulsion food systems with added usefulness

Largely focused on ensuring the stability of the internal matrix, emulsion food technologies utilize emulsifying components. As an alternative solution, there is growing interest in the use of Pickering emulsions stabilized by plant solids. The creation of food ingredients based on Pickering emulsions is based on the possibility of their multifunctional use in food production technologies as fat substitutes and in the delivery of biologically active substances, which determines the advantages in the creation of products with targeted preventive action. The purpose of the study is a detailed study of the possibilities of consistent use of non-thermal effects of ultrasound in the creation of emulsion food systems based on bioactive Pickering emulsions. This study evaluates the cavitation effects of ultrasonic exposure as an influencing factor on multiple characteristics of the stabilizing particles of Ale Pickering emulsions. We developed a three-factor methodology to confirm the effectiveness of bioactive components for fortification in emulsion food systems. Verification of a methodological solution based on the step-by-step implementation of processes outlined in the methodological approach using the examples of monoparticles (fucoidan, sodium alginate, and potato starch) and a compositional complex with a bioactive extract of T. cordifolia (Guduchi) confirmed their technological applicability. Non-thermal cavitation effects generated by low-frequency ultrasound with a mechanical vibration frequency of (22 ± 1.65) kHz and a radiation intensity of at least 10 W/cm2 were used as an influencing factor. Sonochemical transformation for each type of particle was carried out in the established mode of exposure, ensuring high efficiency in correction processes. Using a bioactive mixture with T. cordifolia extract guarantees a rise in AOA while keeping the stability of the Pickering emulsion based on resistant starch. This mixture's prospects are what makes it useful. The data set generated during the experimental studies will be used for predictive analysis of the technological suitability of new Pickering emulsions for food emulsion systems with added utility.