Engineering of interfaces in food emulsions by Pickering particles

An important focus in our group is developing mesoscale-structured emulsions that show new and remarkable functionality. Emulsions may undergo physical destabilisation, and to mitigate this, the use of small particles is a very effective way (see images) that is hardly used in the field of food. We use so-called Pickering particles that are either made on purpose (e.g. solid fat, top image) or are found in nature (milled plant materials, bottom image).

Another major concern is the chemical stability of food emulsions, especially when using oils containing polyunsaturated fatty acids (PUFAs) that are known for their positive effects on health, but readily oxidise, which damages the sensory and nutritional properties of the products. To mitigate this, particles can be used, either by addition of anti-oxidants to purpose made particles, or making use of naturally occurring antioxidants. These are highly effective because the development of lipid oxidation in emulsions depends to a large extent on the properties of the oil-water interface, where the reaction is presumably initiated.

To address these issues, we use two routes as mentioned before, either by enriching them with antioxidants, or making use of their natural antioxidant capacity. We do this project in collaboration with a food company interested in understanding the options that these systems hold. Whether this also results in food products with enhanced physical and chemical properties, is what we investigate at the moment (first positive results have been obtained).

Within this topic we have a project that revolves around achieving mechanistic insights in use of natural particles as Pickering stabilisers.