Food resources in food system technology: Bifunctional food system technology based on pickering emulsions

The development of domestically generated food additives based on eco-technologies with specified functionaltechnological and bioactive qualities is now a significant focus of contemporary study. Pickering emulsions are more stable both physically and chemically, making them a highly promising method of introducing biologically active chemicals into the body. The purpose of this research was to determine if ultrasound could be used to create a bioactive colloidal Pickering emulsion system using flax cellulose or brown algal polysaccharides as a stabilizer. Pickering emulsions stabilized with fucoidan, sodium alginate, or flax cellulose, based on a lipid fraction of sunflower oil and cinnamon oil blend, or a lipid fraction of linseed oil, were applied to the subjects, who were then subjected to ultrasound treatment at 630W/l for 16 min (4 min on, 3 min off) at a controlled temperature of 50°C. The results obtained demonstrate the effectiveness of using ultrasonic exposure to create bioactive Pickering emulsion colloidal systems. Fucoidan stabilizes pickering emulsion, with the highest AOA values (5.120±0.005 DPPH, %) and a rise in AOA values in linseed oil-based emulsion samples from 30% to 100% in comparison to emulsion samples based on a blend of lipid phases. The viscoelastic characteristics of Pickering emulsions with various oil fractions vary dramatically for the integrated structure-forming components.