Pickering Emulsion

1.2 Research Problem Statement

Lately, the consumer demand for healthier, natural and sustainable food products has been showing an increasing trend. Hence, the manufactures are approaching to develop natural and safer products. The usage of solid-stabilized emulsion, also known as pickering emulsion to stabilize emulsion is one such outlook.

Despite the significant attention on the study of pickering emulsion, many studies focus on synthetic particles or inorganic particles such as silica which may not be food compatible, therefore raising food safety concerns. Thus, incorporation of food-grade particulates derived from natural sources are more desirable to many nutraceuticals and pharmaceuticals industries. There are several research conducted

To evaluate the stability of the powder formed.

1.5 Research Scope 2.0 Literature Review

2.1 Lipophilic bioactive compounds in health promotion

In the last few years, much attention has been paid to health effects of bioactive compounds in food products, their retention in the final product, accordingly optimization of food production design. Hence, with the crescent interest and demand for food based bioactive compounds which are lipophilic (fat-loving) in nature/which has highly lipophilic character. Lipophilic bioactive compounds (LBCs) had shown great potential as nourishment ingredient for health promotion, performance improvement (e.g., muscular) as well as disease prevention (Kussmann, Affolter, Nagy, Holst, & Fay, 2007; Lands, Grey, & Smountas, 1999). (OR possess health-promoting activities). The most common examples of LBCs that have been identified as nourishment ingredients for health promotion are carotenoids, phytosterols, tocopherols, vitamins, ω-3 fatty acids, drugs and tocotrienols. Table 2.1 lists the typical types of bioactive compounds along with their studied nutritional benefits.

Name Types and Potential health benefits

For instance, a study of microencapsulation of flaxseed oil using a combinations of MD with gum Arabic (GA) or whey protein concentrate (WPC) or two types of modified starch (Hi-Cap 100TM and Capsul TA) at a ratio of 25:75 shows that for the EE, the mixture of MD: Hi-Cap showed the best performance, while the blend of MD: WPC exhibits higher protection of the active material against lipid oxidation. (Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials) In another study, Tuyen et al. investigated a good quality powder were produced using MD where total carotenoid content (TCC), total antioxidant activity (TAA) and EE at inlet temperature of 120°C and MD concentration of 10% w/v. (Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril