New publication on development of curcumin-loaded pickering emulsions

Delighted to share our latest research paper: “Development of curcumin-loaded pickering emulsions stabilized by pH-induced chitosan nanoparticles for fat replacement in ice cream”, published in LWT – Food Science and Technology.

Recent data from different organizations and institutes around the world indicate that the incidence and prevalence of metabolic diseases is rising at alarming pace particularly in younger populations. With the aim to develop food products that can help improve health, particularly metabolic diseases, the reduction of fat and the fortification of traditional products have been a trend in recent years.

In the current study, curcumin encapsulated Pickering emulsion (PE) was fabricated and used as a fat replacer to formulate functional ice cream. The findings provide a novel approach for developing functional foods with substituted fats, while simultaneously enriching them with bioactive compounds, particularly in an encapsulated form.

🔗 Read the full paper here: https://lnkd.in/dMStNmfi