Abstract
In this study, the anti-solvent precipitation and a simple complex method were applied for the preparation of bacterial cellulose nanofiber/soy protein isolate (BCNs/SPI) colloidal particles. Fourier transform IR (FT-IR) showed that hydrogen bonds generated in BCNs/SPI colloidal particles via the anti-solvent precipitation were stronger than those generated in BCNs/SPI colloidal particles self-assembled by a simple complex method. Meanwhile, the crystallinity, thermal stability, and contact angle of BCNs/SPI colloidal particles via the anti-solvent precipitation show an improvement in comparison with those of BCNs/SPI colloidal particles via a simple complex method. BCNs/SPI colloidal particles via the anti-solvent precipitation showed enhanced gel viscoelasticity, which was confirmed by dynamic oscillatory measurements. Furthermore, high internal phase Pickering emulsions (HIPEs) were additionally stable due to their stabilization by BCNs/SPI colloidal particles via the anti-solvent precipitation. Since then, HIPEs stabilized by BCNs/SPI colloidal particles via the anti-solvent precipitation were used for the delivery of curcumin. The curcumin-loaded HIPEs showed a good encapsulation efficiency and high 2,2-diphenyl-1-picrylhydrazyl (DPPH) removal efficiency. Additionally, the bioaccessibility of curcumin was significantly increased to 30.54% after the encapsulation using the prepared HIPEs. Therefore, it can be concluded that the anti-solvent precipitation is an effective way to assemble the polysaccharide/protein complex particles for the stabilization of HIPEs, and the prepared stable HIPEs showed a potential application in the delivery of curcumin.
Highlights
Emulsion is a dispersed heterogeneous system composed of two or more completely or partially immiscible liquids, which has been widely used in foods, pharmaceuticals, cosmetics, and other fields [1]
After a 10-day storage, the retention rate of curcumin in Type II system showed the highest (69.51 ± 2.14%), followed by that in Type III system (42.22 ± 2.04%), whereas the retention rate of curcumin in Type I system was the lowest (27.90 ± 7.57%). These results suggested that high internal phase Pickering emulsions (HIPEs) stabilized by BCNs/SPI colloidal particles via the anti-solvent precipitation displayed better protection for curcumin in comparison with the emulsion stabilized by Tween80 and bulk oil
Fourier transform IR (FT-IR) analysis showed that BCNs/SPI colloidal particles were assembled by using the anti-solvent precipitation and a simple complex method through hydrogen bonds
Summary
Emulsion is a dispersed heterogeneous system composed of two or more completely or partially immiscible liquids, which has been widely used in foods, pharmaceuticals, cosmetics, and other fields [1]. High internal phase emulsions (HIPEs) belonging to the class of concentrated emulsions with more than 74% (v/v) of the internal phase have aroused much interest in the food industry because HIPEs offer a promising approach for converting liquid oil into solid. Traditional HIPEs are usually stabilized by the high dosages (10–50%) of surfactants or small-molecule emulsifiers, which were considered as a metastable system with thermodynamic instability [2, 3]. Inorganic particles, including silicon dioxide, titanium dioxide, and clay, are widely used as stabilizers for HIPEs due to their efficient emulsifying capacity [6, 7]. It is necessary to explore food-grade stabilizers for HIPEs [9]
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