Development of ulvan‐based emulsions containing flavour and fragrances for food and cosmetic applications

Abstract

In the present work, ulvan, a sulphated polysaccharide of algal origin, was innovatively investigated as stabilizing and emulsifying agent in colloidal formulations containing functional agents for food and cosmetic applications in virtue of its edibility and amphiphilic character. Ulvan was successfully submitted to chemical modification with biocompatible fatty acid moieties to increase the amphiphilic properties of the polysaccharide without compromising its safety profile. Oil in water (O/W) emulsions were developed using the ultrasonication method as an easy and rapid homogenization process. The stability of the obtained formulations was assessed by visual inspection, size distribution and zeta potential analysis. Stable emulsions were obtained by using either native or chemically modified polysaccharide. The most promising formulations based on the use of native ulvan were successfully implemented as clouding and flavouring agents in soft drink beverages and as stabilizing and perfuming agents in body cream milk products. The obtained results may open new perspectives on the exploitation of abundant waste biomasses as sources of biocompatible high value added materials suitable for being applied in critical applications as a safe alternative to synthetic chemicals. In particular ulvan could represent a valuable platform of functional and bioactive compounds with promising properties as stabilizing and emulsifying agents for food and cosmetic applications.

A Short Review on the Valorization of Green Seaweeds and Ulvan: FEEDSTOCK for Chemicals and Biomaterials

“…In addition to the ulvan-derived materials, ulvan was investigated as a stabilizing and emulsifying agent in colloidal formulation containing functional agents for food and cosmetic applications due to its edibility and amphiphilic character [ 80 ]. Ulvan was also used as a reducing and stabilizing agent for the synthesis of silver nanoparticles under mild conditions [ 81 ].…”

Ulvan, a Polysaccharide from Macroalga Ulva sp.: A Review of Chemistry, Biological Activities and Potential for Food and Biomedical Applications

“…Recently, ulvan from U. lactuca was successfully investigated as a stabilizer and emulsifier in colloidal formulations to maintain functional agents for food and cosmetic applications based on their edible nature with amphiphilic properties [71]. In addition, ulvan can be used as a symbiotic yogurt or as prebiotics [72].…”

Renewable Polysaccharides Micro/Nanostructures for Food and Cosmetic Applications

“…In this respect, a wide number of “gums”, such as xanthan (E415), gaur (E411), and locust bean (E410) are currently under investigation [ 51 ]. Nevertheless, despite its potential use, Arabic gum is classified as an additive compound, and thus, there is growing interest on the identification of novel edible agents as alternatives to Arabic gum formulation in order to reduce label specifications in the finished products [ 52 ].…”

“…Among seaweed polysaccharides, sulphated polysaccharides have emerged as a promising biomaterial for the preparation of edible and biocompatible micro/nanostructures [ 86 ]. The use of sulphated polysaccharides as an emulsifier is still poorly investigated due to the high hydrophilicity that hamper their interactions with hydrophobic molecules [ 52 ]. However, the high content of bonded proteins within their chemical structures and the presence of few hydrophobic groups can promote the formation of stable oil in water emulsions.…”

“…Finally, ulvan, a sulphated heteropolysaccharide extracted from edible green algae belonging to Ulva spp, thanks to its presence in the polymeric structure of hydrophilic (hydroxyl, sulfate and carboxyl) and hydrophic (methyl) groups, displays an amphiphilic character exploited as an emulsifier for the development of emulsions for food and cosmetic applications [ 52 , 94 ]. The surfactant activity of ulvan as an emulsion stabilizer could be further enhanced by the high protein fraction, which is reported to be indissolubly bound to the polysaccharide structure even after the extraction process [ 79 ].…”