An investigation on pickering nano-emulsions stabilized by dihydromyricetin/high-amylose corn starch composite particles: Preparation conditions and carrier properties

With dihydromyricetin (DMY)/high-amylose corn starch (HCS) composite particles as the emulsifier, Pickering nano-emulsions were fabricated by combining high-speed shearing and high-pressure homogenization. The effect of particle properties and processing conditions on the formation and physicochemical properties of the Pickering nano-emulsions was then investigated systematically. The results showed that the DMY content of the composite particles, the oil phase volume fraction of the emulsion, and the homogenization conditions had obvious effects on the droplet size of the emulsion, where appropriate DMY content in the composite particles (5-20%) contributed to the formation of stable Pickering nano-emulsions. The oil phase of the obtained emulsions exhibited good stability during high-temperature storage, and their beta-carotene protecting performance against UV irradiation was superior to the emulsion stabilized by Tween 20. The in vitro simulated digestion analysis indicated that the nano-emulsions developed by the composite particles could enhance the bioaccessibility of beta-carotene and inhibit starch hydrolysis.

Automated summary

Pickering nano-emulsions were prepared using dihydromyricetin (DMY)/high-amylose corn starch (HCS) composite particles as the emulsifier and high-speed shearing and high-pressure homogenization techniques. The study systematically investigated the influence of particle properties and processing conditions on the formation and physicochemical properties of the Pickering nano-emulsions. The results showed that the DMY content in the composite particles, the oil phase volume fraction, and homogenization conditions affected the droplet size of the emulsion, with an appropriate DMY content contributing to stable Pickering nano-emulsions. The nano-emulsions developed with the composite particles exhibited good stability during high-temperature storage and had superior beta-carotene protection against UV irradiation compared to the emulsion stabilized by Tween 20. In vitro simulated digestion analysis demonstrated that the nano-emulsions enhanced the bioaccessibility of beta-carotene and inhibited starch hydrolysis.