Application of Pickering emulsions stabilized by corn, potato and pea starch nanoparticles: Effect of environmental conditions and approach for curcumin release

Huirong Chen; Yuling Jiang; Biao Zhang; Yong Fang; Qinlu Lin; Yongbo Ding

doi:10.1016/j.ijbiomac.2023.124115

Application of Pickering emulsions stabilized by corn, potato and pea starch nanoparticles: Effect of environmental conditions and approach for curcumin release

Int J Biol Macromol. 2023 May 31:238:124115. doi: 10.1016/j.ijbiomac.2023.124115. Epub 2023 Mar 22.

Authors

Huirong Chen¹, Yuling Jiang¹, Biao Zhang¹, Yong Fang², Qinlu Lin¹, Yongbo Ding³

Affiliations

¹ National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
² College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
³ National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.. Electronic address: dybznl@163.com.

PMID: 36963551
DOI: 10.1016/j.ijbiomac.2023.124115

Abstract

To apply octenyl succinic anhydride (OSA)-modified corn, potato and pea starch nanoparticles (OCSNPs, OPtSNPs and OPSNPs, respectively) as Pickering emulsion stabilizers, effect of environmental conditions such as 30 days of storage period, pH of 1-11, ionic strength of 0.1-0.9 mol/L and heat of 30-90 °C on the stability of the emulsions was evaluated. Compared with emulsions stabilized by starch nanoparticles (SNPs), the emulsions stabilized by OSA-modified SNPs (OSNPs) kept stable against different environmental stresses (pH, ionic strength and heat) as well as for a storage period of 30 days, especially for OPtSNPs. Additionally, oiling-off was not observed in OSNPs emulsions over the storage time. OSNPs emulsions also showed improved protection on curcumin during storage and controlled release during in vitro digestion. These findings enlarged the application of OCSNPs, OPtSNPs and OPSNPs stabilized-Pickering emulsion in food systems and deliver system.

Keywords: Curcumin release; Environmental impact; OSA modification; Pickering emulsions; Starch nanoparticle.

MeSH terms

Curcumin*
Emulsions
Nanoparticles*
Particle Size
Pisum sativum
Solanum tuberosum*
Starch
Zea mays

Substances

Emulsions
Curcumin
Starch