The novel pickering emulsion gels stabilized by zein hydrolysate-chitin nanocrystals coacervates: Improvement on stability and bioaccessibility for curcumin

Abstract

The aim of this paper was to explore the synergistic mechanism of the novel Pickering emulsion gels stabilized by zein hydrolysate (ZH, low DH of 5%)-chitin nanocrystals (CNCs) coacervates, and investigate their improvement on the stability and bioaccessibility of curcumin. Interestingly, the ZH with low DH of 5% exhibited aggregated precipitation at pH 5.0. The ZH was absorbed on the surface of CNCs to form ZH-CNCs coacervates by hydrogen bonding and electrostatic neutralization. Moreover, the novel Pickering emulsion gels stabilized by the appropriate ZH-CNCs coacervates showed better rheologicalproperties, emulsion stability and oxidation resistance. As new carriers for curcumin, they could effectively improve the stability and antioxidantactivity (over 90%). Further, the free fatty acid (FFA) release ratewas reduced to below 3.89% and the corresponding bioaccessibility increased to over 80% in vitro digestion. The novel delivery system was potentially designed in foods and pharmaceuticals for the purposes of enhanced stability, delayed lipolysis, or sustained nutrient release.