Curcumin-loaded composite nanoparticles from aggregated insoluble soybean protein hydrolysate and soluble soybean...

This study developed nanoparticles from aggregated insoluble soybean protein hydrolysate (AISPH) and soluble soybean polysaccharide (SSPS) for curcumin (Cur) encapsulation and W/O/W Pickering emulsion stabilization. Incorporating SSPS significantly enhanced Cur encapsulation efficiency (P < 0.05). The optimal nanoparticles (AISPH-Cur@SSPS), prepared at a 1:1 mass ratio of AISPH-Cur to SSPS, achieved a maximum encapsulation efficiency of 92.5 ± 1.6% and a minimal particle size of 216.93 ± 6.1 nm. These nanoparticles exhibited a core-shell structure stabilized by hydrogen bonding, electrostatic attraction, and hydrophobic interactions. Furthermore, AISPH-Cur@SSPS demonstrated superior antioxidant capacity, and emulsifying properties compared to AISPH-Cur. Emulsions stabilized by AISPH-Cur@SSPS showed smaller, uniform droplets (13.08 ± 1.5 μm), higher absolute zeta potential (37.2 ± 1.8 mV), and improved viscoelasticity. Consequently, these emulsions demonstrated strong resistance to lipid oxidation along with thermal, pH, and ionic stability. This work offers a novel approach to valorize soybean by-products for bioactive delivery and emulsification.