Kafirin Nanoparticle-Stabilized Pickering Emulsions as Oral Delivery Vehicles: Physicochemical Stability and in Vitro Digestion Profile

Abstract

Kafirin nanoparticle-stabilized Pickering emulsions (KPEs) were used to encapsulate curcumin. The stability of KPEs under processing conditions and their protective effects against photo-oxidation of curcumin and lipid oxidation of oil in emulsions, as well as the digestion profiles in gastrointestinal tract, were investigated. KPEs were found to be more stable under acidic than basic environment, and elevated temperature induced their structural instability. The protective effect of KPEs on the chemical stability of curcumin was manifested when subjected to UV radiation as compared to other comparable formulations, such as bulk oil or Tween 80 stabilized emulsions (TEs). Meanwhile, the lipid oxidation rate was retarded in KPEs as compared to those of TEs. Due to hydrolysis of pepsin, KPEs could not survive through the gastric digestion process. After the intestinal digestion process, the extent of lipolysis of KPEs and the curcumin bioaccessibility fell between those of TEs and bulk oil. These results will fill the gap between the physicochemical properties of protein particle-based Pickering emulsions and their realistic applications in the oral delivery of functional food ingredients.

Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

“…Compared to conventional emulsions, the in vivo drug release in an animal liver tumor model was sustained, avoiding a burst effect [220]. [252,253,255], heat treatment [40,248,257,258] or mechanical treatment (with for example high-pressure homogenization) [254]. Protein microgels can also be obtained by heat treatment of the globular protein [261], cross-linking of the protein isolate [251] or top-down approach by breaking a protein macrogel [249].…”

“…Various protein particles have already been studied as Pickering emulsions stabilizers such as soy [248,249], pea [250], whey [251], gelatin [252], kafirin [253], ovalbumin [254], zein [255], beta-lactoglobulin-pectin [261], beta-lactoglobulin [40,264,265], ferritin [256], lactoferrin [257,258], lupin [262], flaxseed protein [263] (Table 5). These particles have different shapes and softness as some of them are spherical NP [255][256][257]266], microgels [251,261], fibers [40,254], granules [254], dodecahedron nanocages [105] or gel particles [249].…”

Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles

“…Nowadays, a few works has been available on Pickering emulsions stabilized by a wide range of biological micro-and nano-particles, such as modified starch (Yusoff & Murray, 2011), cellulose nanocrystal (Kalashnikova, Bizot, Cathala, & Capron, 2011), chitin nanocrystal (Tzoumaki, Moschakis, Kiosseoglou, & Biliaderis, 2011), chitosan particles (Liu, Wang, Zou, Wei, & Tong, 2012) and flavonoids (Luo et al, 2012). Limited information is available on Pickering emulsions stabilized by protein-based particles, such as hydrophobic zein colloid particles (de Folter, van Ruijvena, & Velikov, 2012;Wang et al, 2015;Zou, Guo, Yin, Wang, & Yang, 2015), kafirin nanoparticles (Xiao, Li, & Huang, 2015), as well as hydrophilic whey protein microgel particles (Destribats et al, 2014), soy protein nanoparticle aggregates (Liu & Tang, 2013). Gliadins, one of the most abundant storage proteins in cereals, are prolamine-type proteins in wheat.…”

Zein/tannic acid complex nanoparticles‐stabilised emulsion as a novel delivery system for controlled release of curcumin

“…The curcumin content of the emulsions during exposure to UV light was determined according to the method of a previous paper (Xiao et al, 2015). Freshly prepared emulsions (ZTPE and SCE) and bulk corn oil dissolved with 3 mg mL À1 curcumin were put into petri dish and exposed to UV light (15 W) at 25°C, then they were regularly taken out to measure the residual curcumin content in emulsion systems.…”