High internal phase Pickering emulsions stabilized by egg yolk low density lipoprotein for delivery of curcumin

Egg yolk low density lipoprotein (LDL) was used to prepare high internal phase Pickering emulsions (HIPEs) and its role as a stabilizer was comprehensively studied in this work. LDL exists as homogenous nanoparticles with an average size of 49 nm and amphiphilic nature, having a contact angle close to 90 degrees. HIPEs were studied by varying compositions of 75%-90% oil phase and 25%-10% aqueous phase containing 0.5%-2% LDL. Rheological measurement, confocal laser scanning and optical microscopes imaging together with digital photos revealed the solid gel network, the strength of which was dependent upon oil volume fraction and LDL concentration. Optimal formulation of HIPEs was found as 80% oil and 2% LDL concentration, which exhibited small droplets under 10 mu m with negligible aggregations, even after four weeks storage under refrigeration or heating at 90 degrees C for 30 min. After three freeze-thawing cycles, the HIPEs were demulsified losing their gel structure, but a simple rehomogenization was able to reconstitute the gel network identical to original microstructure. Encapsulation of curcumin into Pickering HIPEs provided exceptional photostability (around 80% retention rate) against ultraviolet radiation and improved its bioaccessibility from 10% to 50% during in vitro digestion. Our findings may bring new opportunities to design semi-solid foods using natural and edible ingredients.

Automated summary

The role of egg yolk low density lipoprotein (LDL) as a stabilizer in high internal phase Pickering emulsions (HIPEs) was comprehensively studied. The optimal formulation of HIPEs was found to be 80% oil phase and 2% LDL concentration, which resulted in small and uniform droplets. After freeze-thawing cycles, the gel structure of HIPEs was restored through simple rehomogenization. Encapsulation of curcumin into Pickering HIPEs improved its photostability and bioaccessibility.