Kafirin Nanoparticle-Stabilized Pickering Emulsions as Oral Delivery Vehicles: Physicochemical Stability and in Vitro Digestion Profile

• DOI: 10.1021/acs.jafc.5b04385
• Publication Date: 2015-11-05T15:26:49Z
• Authors: Jie Xiao; Chao Li; Qingrong Huang
• Keywords: Pickering emulsion; Lipid digestion; Pepsin; Digestion; Lipid Oxidation

Kafirin nanoparticle-stabilized Pickering emulsions (KPEs) were used to encapsulate curcumin. The stability of KPEs under processing conditions and their protective effects against photo-oxidation curcumin lipid oxidation oil in emulsions, as well the digestion profiles gastrointestinal tract, investigated. found be more stable acidic than basic environment, elevated temperature induced structural instability. effect on chemical was manifested when subjected UV radiation compared other comparable formulations, such bulk or Tween 80 stabilized (TEs). Meanwhile, rate retarded those TEs. Due hydrolysis pepsin, could not survive through gastric process. After intestinal process, extent lipolysis bioaccessibility fell between TEs oil. These results will fill gap physicochemical properties protein particle-based realistic applications oral delivery functional food ingredients.