Reducing the use of stabilizers is one of the main challenges in food emulsions, especially for beverages. This work aimed to produce oleogel structured nanoemulsions (NEs) without additional surfactants. Lecithin-stearic acid (LSa) and lecithin-sorbitan tristearate (LSt) oleogels formed stable NEs under optimized sonication conditions. Microscopy and rheometry revealed that the presence of self-assembled fibrous networks (SAFiNs) in both dispersed and continuous phases provided steric stabilization to NEs. Lecithin acted as crystal habit modifier of SAFiNs and facilitated their phase partitioning. Notably, short fibers of LSt showed better emulsifying efficiency than the long fibers of LSa. Curcumin release studies under simulated gastrointestinal conditions demonstrated that SAFiNs affect the release capabilities of NEs. Polydispersity index, zeta potential and oil syneresis data showed that emulsions are stable for six months. Moreover, NEs showed thermal stability upon curcumin release at 25 and 50 °C. These results suggested that the developed oleogel-based NEs are suitable for delivery of bioactive agents for beverages and other food applications.

The kiwiberry is a trendy variety that shows a high demand for consumption but presents commercialization challenges due to its short life. The purpose of this study is to compare the effects of edible alginate coatings in prolonging the shelf life of this fruit. Two different forms were tested (coarse emulsions(C) and nanoemulsions(N)) and the effects of two different coating application techniques (spraying(S) and dipping(D)) were tested. Additionally, the use of Vis-NIR for quality monitorization was assessed as well. Fruits were treated with ten different treatments, using the following base formulations:Alginate(AL) 2%(w/v) enriched with eugenol(Eug) and citral(Cit) at minimum inhibitory concentrations (0.10% and 0.15%) and double MIC. Samples were taken from cold storage (0° C), at 2 and 4 weeks. For fruit quality evaluation, colour analysis, firmness, soluble solids content, dry matter and weight loss were performed. During storage, the colour and SSC parameters increased. Firmness decreased over time.Weight loss was the parameter with higher significant differences, increasing over time and more pronounced in treatments with higher essential oils components. This study suggests that AL-S, AL-D, AL-Cit 0.15+Eug0.1-N-S, AL-Cit0.15+Eug0.1-N-D and AL-Cit0.15+Eug0.1-C-D can preserve kiwiberries quality. Moreover, we verify that the Vis-NIR spectral analysis could be beneficial for performing coatings discrimination.

Films obtained from a main biopolymer phase of fish gelatin (GelA, 3% w/w) encapsulated with cinnamon essential oil (CEO, 0.03 – 0.48% v/w) and loaded with bacterial cellulose nanocrystals (BCNCs, 0.06% w/w) at pH = 3.5 were characterized. CEO-GelA/BCNCs films were prepared by casting and analyzed in terms of thickness, light transmittance (TT) and haze (H), surface hydrophobicity, tensile properties, chemical composition, and water solubility (WS). All tested films displayed outstanding optical properties (TT > 89.4%), with haze slightly exceeding a 3% value only when the highest CEO loading was used during nanoemulsion preparation. The CEO plasticizing effect yielded an increase in the elongation at break (EAB, from 0.84% up to 3.79%), which corresponded to a decrease in tensile strength (TS, from 8.98 MPa down to 1.93 MPa). The FT-IR spectra of films revealed a good degree of interaction among single nanoemulsion components via hydrogen bonding. The intrinsic hydrophobic nature of the CEO negatively impacted the WS (from 52.08% down to 8.48%) of the films. Results obtained in this work confirmed the possibility to produce packaging systems from renewable sources to be potentially used in the form of edible films/coatings for preserving water-sensitive food products, both vegan-based (fruits/vegetables), and animal-based (meat/seafood).