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Environmental stability and curcumin release properties of Pickering emulsion stabilized by chitosan/gum arabic
Jing Han1, Fenglian Chen2, Chengcheng Gao3
1College of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
Abstract:
In recent years, the use of food grade natural biodegradable particles as Pickering emulsion stabilizer has attracted wide attentions. In this study, chitosan/gum Arabia (CS/GA) nanoparticles were prepared and their potential use in stabilizing Pickering emulsion and delivering curcumin were evaluated. It was found that CS and GA combined mainly through electrostatic interactions, and the obtained nanoparticles were about 100 nm of size and displayed higher surface activity than chitosan nanoparticles. Fluorescence microscopy showed that the nanoparticles accumulated at the oil-water interface. The environmental stability of Pickering emulsion got improved with the increase of nanoparticle concentration, and was sensitive to the changes of pH and ionic strength, while the emulsion remained stable under all test temperatures. The Pickering emulsion stabilized by 0.75% CS/GA nanoparticles displayed higher curcumin embedding rate of 94%, and also showed improved protection on curcumin during storage and controlled release during in vitro digestion. These results confirmed that the CS/GA nanoparticle stabilized-Pickering emulsion could be used as an effective deliver system for bioactive substances.
