ArticleMolecular nutrition & food research2026
Physicochemical Stability and Sensory Properties of Salad Dressing Formulated With Fish Oil-in-Water Pickering Emulsions.
Article in Molecular nutrition & food research, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Pickering emulsions stabilized with food-grade particles have gained attention for food applications to deliver bioactive compounds. Fish oil, a rich source of omega-3 PUFAs, offers numerous health benefits, but it is highly prone to lipid oxidation. While fish oil Pickering emulsions have shown potential in enhancing oxidative stability, their application in real food systems has not been explored extensively. This study investigated the physicochemical stability and sensory properties of salad dressings fortified with fish oil Pickering emulsions in comparison with other dressings fortified with neat fish oil and conventional emulsions. The dressings were stored for 4 weeks at room temperature in the dark. Analysis of droplet size indicated structural stability of Pickering emulsions in the dressings. Analysis of peroxide value and tocopherols showed that salad dressings fortified with fish oil Pickering emulsions exhibited the slowest formation of lipid hydroperoxides. In addition, the formation of volatile compounds also emphasized the effects of fish oil Pickering emulsions. Sensory evaluation revealed no significant physical deterioration across samples, and salad dressings fortified with Pickering emulsions received the lowest scores for rancid-associated odors. These findings highlight the potential of Pickering emulsions to enhance both the oxidative and sensory stability of omega-3 delivery systems when incorporated in salad dressing.
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