Sugary-1 (su1) Sweetcorn Extract as a Multifunctional Emulsifier and Microencapsulation Wall Material

This thesis investigates the development and application of sustainable, plant-based, multi-functional biomaterials for emulsion stabilization and microencapsulation in functional food systems. The literature review chapter defines how emulsions and microcapsules help food systems while identifying protein and polysaccharide biopolymers as effective dual-function agents as they stabilize interfaces and perform encapsulation functions. The second chapter investigates the stabilization abilities of oil-in-water Pickering emulsions by sugary-1 (su1) extract derived from sweetcorn plants through detailed evaluation. Suitable compositional evaluations and rheological measurements together with proteomic data reveal that the phytoglycogen (PG)-rich su1 extract provides enhanced interfacial properties and better stabilizes emulsified mixtures than typical biopolymers including acacia gum and OSA-starch. The dense nanoparticle structure of su1 extract creates a strong protective layer that extends the duration of stable oil droplet dispersion. The third chapter evaluates how su1 extract performs when incorporated into orange oil emulsions as a microencapsulation wall material. High PG-to-sugar ratios in spray-dried powders produced superior encapsulation outcomes which successfully protected volatile compounds better than acacia gum-based preparations. Physicochemical tests showed that the final dried powders maintained their bulk density properties and showed low moisture content, with Pickering emulsion structures being maintained during rehydration. Such analyses were conducted through microscopy and thermal tests. Scientific data demonstrates that su1 extract presents itself as both a sustainable food emulsifier and microencapsulation wall material option, good for clean-label applications in food production.