Oleanolic acid nanoparticles-stabilized W/O Pickering emulsions: Fabrication, characterization, and delivery...

Area of Science:

• Food Science
• Materials Science
• Biochemistry

Background:

• Water-in-oil (W/O) Pickering emulsions are vital in food industries.
• Current W/O Pickering particles lack bioactivity and stability.
• Oleanolic acid (OA), a natural bioactive compound, is explored as a novel emulsifier.

Purpose of the Study:

• To investigate oleanolic acid (OA) as a novel stabilizer for W/O Pickering emulsions.
• To evaluate the potential of OA-stabilized emulsions as delivery systems for unstable hydrophilic compounds.
• To understand the effect of OA concentration and water fraction on emulsion properties.

Main Methods:

• Self-assembly of oleanolic acid (OA) into nanoparticles.
• Stabilization of W/O emulsions using OA nanoparticles.
• Encapsulation and stability assessment of epigallocatechin-3-gallate (EGCG) within OA emulsions.
• Evaluation of EGCG protection against UV, thermal degradation, and gastrointestinal digestion.

Main Results:

• Rod-like OA self-assembled into spherical nanoparticles, effectively stabilizing W/O emulsions.
• OA concentration and internal water fraction significantly influenced emulsion properties.
• OA-stabilized emulsions enhanced UV and thermal stability of epigallocatechin-3-gallate (EGCG).
• Emulsions provided effective protection for EGCG during simulated gastric digestion with controlled release in the intestine.

Conclusions:

• Oleanolic acid (OA) is a successful and bioactive stabilizer for W/O Pickering emulsions.
• OA-based W/O emulsions show promise as delivery systems for unstable hydrophilic compounds like EGCG.
• This study offers valuable insights into utilizing natural compounds for advanced emulsion stabilization and delivery applications.