Development of high internal phase Pickering emulsions stabilised by ovotransferrin–gum arabic particles as curcumin delivery vehicles

Abstract

SummaryThis study explored feasibility of preparing high internal phase Pickering emulsions (HIPEs) as curcumin delivery vehicles. Particles assembled from ovotransferrin (OVT) and gum arabic (GA) could stabilise HIPEs successfully, and OVT–GA particle‐stabilised HIPEs with extremely high oil fraction of 0.90 were stable. Droplet size and rheological properties of OVT–GA particle‐stabilised HIPEs were dependent on both particle concentration and oil fraction. Either increasing particle concentration or decreasing oil fraction resulted in a decrease of droplet size. Increase in storage modulus and viscosity of HIPEs could be achieved by increasing particle concentration or oil fraction. Food structures with controlled shape could be constructed by OVT–GA particle‐stabilised HIPEs. When compared with bulk MCT oil, OVT–GA particle‐stabilised HIPEs improved both extent of lipolysis and curcumin bioaccessibility significantly. These findings provided novel insight into potential application of HIPEs with extremely high oil fractions in nutraceutical delivery systems.