Formulation and Characterization of Sustainable Algal-Derived Nanoemulgels: A Green Approach to Minimize the Dependency on Synthetic Surfactants

Abstract

Phycocyanin (PC), a natural protein that is very interesting from the medical point of view due to its potent antioxidant and anti-inflammatory properties, is obtained from algae. This compound is gaining positions for applications in the food industry. The main objective of this work was to obtain nanoemulgels formulated with PC and k-carrageenan (a polymer that is obtained from algae as well). An optimization of the processing parameters (homogenization pressure and number of cycles) and the ratio of PC and a well-known synthetic surfactant (Tween 80) was developed using response surface methodology. The results of this optimization were 25,000 psi, seven cycles, and a 1:1 ratio of PC/Tween80. However, the necessity for the incorporation of a polymer that plays a thickener role was observed. Hence, k-carrageenan (k-C) was used to retard the creaming process that these nanoemulsions suffered. The incorporation of this biopolymer provoked the creation of a network that showed gel-type behavior and flow indexes very close to zero. Thanks to the combined use of these two sustainable and algae-obtained compounds, stable nanoemulgels were obtained. This work has proved that the combined use of PC and k-C has emerged as a sustainable alternative to stabilize dispersed systems for the food industry.

Cricket Protein as an Innovative Emulsifier for Avocado Oil: Formulation and Characterization of Sustainable Emulsions

“…This scientific study proposes the use of avocado oil as a dispersed phase in emulsions and emulgels. Recent studies have already demonstrated the possibility of using avocado oil in such dispersed systems and with sustainable biological resources as emulsifying agents [15]. The main novelty of this study lies in the use of cricket protein as an interface stabilizer.…”