Hydrolyzed rice glutelin nanoparticles as particulate emulsifier for Pickering emulsion: Structure, interfacial properties, and application for encapsulating curcumin

Oil-in-water Pickering emulsions prepared by food-grade particles have gained increasing interest on account of their potential application in the delivery system for lipophilic active compounds. In this project, hydrolyzed rice glutelin (HRG) nanoparticles were successfully fabricated inducing different concentrations ethanol. The structure, interfacial properties HRG nanoparticles, emulsion stability and vitro gastrointestinal digestion characteristics investigated. With ethanol concentration from 25% to 100%, Z-average diameter surface activity increased firstly then decreased, whereas magnitudes ζ-potential hydrophobicity increased. Quartz crystal microbalance with dissipation (QCM-D) indicated that induced 50% (HRG50) 75% (HRG75) showed a more viscous film. HRG50- HRG70-stabilized had better storage compared other samples. Furthermore, curcumin was loaded into using pH-shift method. light fate assessed. Compared curcumin-loaded HRG75-Pickering emulsion, HRG50-Pickering exhibited higher photochemical stability, lower FFAs release, bioaccessibility transformation. This behavior attributed thicker layer HRG50 emulsion. knowledge stabilized could be used as protect hydrophobic bioactive research provided theoretical support develop utilization nanoparticles.