Perilla oil emulsions stabilized by casein-dextran sulfate nanocomplexes with and without curcumin

Protein-polysaccharide nanocomplexes are potential particulate emulsifiers to improve physical and chemical stability of emulsions containing polyunsaturated fatty acids. This study prepared nanocomplex dispersions with 2.0 % w/v sodium caseinate and 0-0.4 % w/v dextran sulfate (DS) with and without 0.1 % w/v curcumin. The dispersions exhibited a Z-average diameter of 124.61-182.46 nm, a polydispersity index of 0.37-0.52, and a zeta potential between -30.1 and -34.9 mV, with a curcumin encapsulation efficiency of higher than 75 %. These nanocomplexes were used to emulsify 60 % v/v perilla oil (PO) through shear homogenization and sonication. Emulsions showed discrete droplets in light and confocal laser scanning microscopy. The creaming index decreased as DS concentration increased, remaining below 6 % after 30 days of storage Emulsions had >70 % DS, >80 % caseinate, and 100 % curcumin adsorbed on the oil droplet surface. For oxidative stability at 55 °C for 15 days, emulsions prepared with 2.0 % w/v caseinate and 0.4 % w/v DS, with and without curcumin, showed a maximum of 40 % reduction in the peroxide value and 71 % reduction in the thiobarbituric reactive substances value from those of bulk PO. The present study showed the significance of casein-DS nanocomplexes for the physical and chemical stability of PO emulsions.