Abstract
SummaryBovine serum albumin (BSA) and BSA‐glucose Maillard conjugate with different degree of glycation (GBSAI and GBSAII) were used as emulsifiers to stabilised curcumin (CUR)‐loaded oil‐in‐water nanoemulsions. Nanoemulsions were stabilised by BSA with greater degree of glycation (BSA < GBSAI < GBSAII) resulting in smaller Z‐average diameter, higher zeta potential and higher encapsulation efficiency. The GBSA (especially GBSAII) conjugates significantly improved the environmental stability of nanoemulsions and enhanced the CUR retention rate during long‐time storage at 4 and 25 °C. Furthermore, BSA with a higher degree of glycation (GBSAII) was more efficiently promoted the formation of mixed micelles, thereby improving the stability and bioaccessibility of encapsulated CUR during in vitro digestion. The advantages of GBSAII‐stabilised nanoemulsions may provide a better option for efficient protection and delivery of hydrophobic ingredients.
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