Abstract
To investigate curcumin release behavior of Pickering emulsions (PEs) with controlled crystal polymorphism, solid lipid particles (SLPs) were fabricated using Tween 40 (T40-SLPs) or sodium caseinate (SC-SLPs) at 4 °C or 25 °C. T40-SLPs were characterized as β crystal (100%) at 25 °C, and co-crystallization of Tween 40 (2 % by weight (wt.%) vs. 4 wt%) induced formation of β crystals (24.86% vs. 52.88%) at 4 °C. SC-SLPs solely contained α crystals at 4 °C, and addition of sodium caseinate (2 wt% vs. 4 wt%) reduced content of β crystals (7.55% vs. 2.82%) at 25 °C. The indigestibility of β crystals differentiated interfacial digestive behavior of SLPs. PEs stabilized by SC-SLPs underwent more aggregation and released more curcumin upon exposure to pepsin and mucin. High content of β crystals in SC-SLPs enhanced curcumin bioaccessibility in simulated intestinal digestion, whereas high SC concentrations induced undigested SC self-assembled with β crystals, reducing the curcumin bioaccessibility. PEs stabilized by T40-SLPs showed better-targeted delivery, with higher FFA release and curcumin bioaccessibility during in vitro intestinal digestion. Co-crystallization of T40 enriched β crystals in T40-SLPs but reduced the release and bioaccessibility of curcumin. Hence, surface modification of fat crystals and crystal structure determines bioaccessibility of curcumin in PEs stabilized by SLPs.
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