Oleogel-based Pickering emulsions stabilized by ovotransferrin–carboxymethyl chitosan nanoparticles for delivery of curcumin
Yue Dong, Zihao Wei, Yuming Wang, Qingjuan Tang, Changhu Xue, Qingrong Huang
Abstract
This work prepared food-grade oleogel-based Pickering emulsion stabilized by ovotransferrin (OVT)–carboxymethyl chitosan (CMCS) nanoparticles (OPEOC). The analysis of emulsified phase volumes and stability index exhibited that OPEOC with different volumes of oil fraction remained stable for 2 months of storage. The prepared Pickering emulsions were used as delivery systems for curcumin. In vitro digestive studies showed that OPEOC significantly improved the degree of lipolysis and the bioaccessibility of curcumin compared to the sunflower seed oil-based oleogel. The oleogel-based Pickering emulsions fabricated in the present study had noticeable storage stability, high loading and improved bioaccessibility of nutraceuticals, which might provide new insights into the development of novel food-grade Pickering emulsions with excellent properties.