Shape-controlled fabrication of zein and peach gum polysaccharide based complex nanoparticles by anti-solvent precipitation for curcumin-loaded Pickering emulsion stabilization

ABSTR ACT Owing to the high desorption energy of colloidal particles, Pickering emulsions can effectively protect the encapsulated bioactives. In this study, zein and peach gum polysaccharide (PGP) based biopolymeric nanoparticles were fabricated to stabilize the Pickering emulsion and deliver curcumin. Effects of the PGP addition order during and after anti-solvent precipitation process (zein-PGP nanoparticles or zein/PGP nanoparticles) on the properties of nanoparticles were discussed. The zein-PGP nanoparticles were spherical with mean size of 172.8 nm, while zein/ PGP nanoparticles were rod-like with mean size of 207.5 nm. Both zein-PGP and zein/PGP nanoparticles were negatively charged with the wettability of 93.5 degrees and 90.3 degrees, respectively. Compared to the zein NPs, the zein-PGP and zein/PGP nanoparticles stabilized emulsions had smaller droplet size, better storage and environmental stabilities. The release rates of curcumin in zein-PGP nanoparticles and zein/PGP nanoparticles stabilized emulsions were 23.4% and 26.7% respectively in simulated gastric fluid. The curcumin release rates in zein-PGP nanoparticles and zein/PGP nanoparticles stabilized emulsions were 32.5% and 24.0% respectively in simulated intestinal fluid. These findings might promote an effective delivery system for bioactive food ingredients using zein and PGP based complex nanoparticles.

Automated summary

In this study, zein and peach gum polysaccharide (PGP) based biopolymeric nanoparticles were fabricated to stabilize Pickering emulsions and deliver curcumin. The addition order of PGP during and after anti-solvent precipitation process affected the properties of the nanoparticles. The zein-PGP and zein/PGP nanoparticles stabilized emulsions showed improved stability and curcumin release rates compared to zein nanoparticles.