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The novel pickering emulsion gels stabilized by zein hydrolysate-chitin nanocrystals coacervates: Improvement on
Lei Lei1, Yue-Liu Chen2, Cai-Hong Zhu2
1School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China.
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.
