Edible CaCO₃ nanoparticles stabilized Pickering emulsion as calcium-fortified formulation

Area of Science:

• Materials Science
• Food Science
• Biomedical Engineering

Background:

• Food-grade calcium carbonate nanoparticles (CaCO3 NPs) are biocompatible, digestible, and acid-labile.
• Their unique particle and surface features make them suitable for various applications.

Purpose of the Study:

• To develop an edible oil-in-water Pickering emulsion using CaCO3 NPs and medium-chain triglyceride (MCT).
• To enable delivery of lipophilic drugs and provide oral calcium supplementation.
• To investigate the emulsion's stability and drug delivery capabilities.

Main Methods:

• Structuring Pickering emulsions using CaCO3 NPs (80 nm) and MCT.
• Controlling emulsion microstructure by varying particle concentration and oil volume fraction.
• Encapsulating vitamin D3 (VD3) and simulating gastrointestinal digestion.

Main Results:

• CaCO3 NP concentration and oil fraction controlled emulsion microstructure.
• High internal phase emulsions (φ=0.7-0.8) showed excellent stability.
• Acid-triggered demulsification in simulated gastric conditions released encapsulated VD3.
• Efficient lipolysis and satisfying VD3 bioavailability were observed after simulated digestion.

Conclusions:

• The designed CaCO3 NP emulsion system is a promising calcium-fortified formulation.
• Potential applications in food, pharmaceutical, and biomedical fields.
• Highlights the utility of CaCO3 NPs in advanced delivery systems.