In this study, we utilized different types of particles to stabilize β-carotene-loaded Pickering emulsions: spherical hydrophobic zein colloidal particles (ZCPs) (517.3 nm) and rod-shaped hydrophilic cellulose nanocrystals (CNCs) (115.2 nm). Either of the particles was incapable of stabilizing Pickering emulsions owing to their inappropriate wettability. When the mass ratio of ZCPs and CNCs was 1:4, the Pickering emulsion showed the best physical and photothermal stability. Compared to the ZCPstabilized Pickering emulsion (9.29%), the retention rate of β-carotene in the Pickering emulsion costabilized by ZCPs and CNCs was increased to 60.23% after 28 days of storage at 55 °C. Confocal microscopy and cryoscanning electron microscopy confirmed that different types of particles could form a multilayered structure or induce the formation of an interparticle network. Furthermore, the complexation of ZCPs and CNCs delayed the lipolysis of the emulsion during in vitro digestion. The free fatty acid (FFA) release rate of Pickering emulsions in the small intestinal phase was reduced from 19.46 to 8.73%. Accordingly, the bioaccessibility of βcarotene in Pickering emulsions ranged from 9.14 to 27.25% through adjusting the mass ratio and addition sequence of distinct particles at the interface. The Pickering emulsion with the novel particle−particle complex interface was designed in foods and pharmaceuticals for purpose of enhanced stability, delayed lipolysis, or sustained nutrient release.

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The novel multilayered core-shell microparticles were developed to deliver curcumin using positively charged zein microparticles coated by negatively charged cellulose nanocrystals (CNCs) and positively charged whey protein microgel (WPM) at...