Spray-dried alginate-coated Pickering emulsion stabilized by chitosan for improved oxidative stability and in vitro release profile

Charanjit Kaur Surjit Singh, Hui Peng Lim, Beng Ti Tey, Eng Seng Chan

    Research output: Contribution to journalArticleResearchpeer-review

    7 Citations (Scopus)


    The commercial application of liquid-state Pickering emulsions in food systems remains a major challenge. In this study, we developed a spray-dried Pickering emulsion powder using chitosan as the Pickering emulsifier and alginate as the coating material. The functionality of the powder was evaluated in terms of its oxidative stability, pH-responsiveness, mucoadhesivity, and lipid digestibility. The Pickering emulsion powder was oxidatively more stable than the conventional emulsion powder stabilized by gum Arabic. The powder exhibited pH-responsiveness, whereby it remained intact in acidic pH, but dissolved to release the emulsion in ‘Pickering form’ at near-neutral pH. The Pickering emulsion powder was also mucoadhesive and could be digested by lipase in a controlled manner. These findings suggested that the multi-functional Pickering emulsion powder could be a potential delivery system for applications in the food industry.

    Original languageEnglish
    Article number117110
    Number of pages8
    JournalCarbohydrate Polymers
    Publication statusPublished - 1 Jan 2021


    • Alginate
    • Chitosan
    • Controlled release
    • Lipid digestion
    • Mucoadhesive
    • Oxidative stability
    • pH-responsive
    • Pickering emulsion
    • Spray drying

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