Pickering emulsions stabilized by reassembled oleosome protein nanoparticles for co-encapsulating hydrophobic nutrients.

In this study, oleosome proteins were disassembled using guanidine hydrochloride to form shell-core colloidal particles (reassembled oleosome proteins, ROPs). These particles were then used to prepare a dual-compartment-structured Pickering emulsion to co-deliver curcumin (Cur) and vitamin D. The results showed that ROP can effectively encapsulate Cur inside the hollow structure. Moreover, at a Cur concentration of 100μM, the ROP-Cur contact angle was 71.5°, which aids the preparation of stable Pickering emulsions. The most stable Pickering emulsion was then prepared by adjusting the ROP-Cur emulsifier and oil phase concentrations. The Pickering emulsion prepared with 2.0mg/mL emulsifier and the addition of 10% oil phase displayed the best stability, with an average particle size, ζ-potential, and Turbiscan Stability Index of 2.2μm, -31.5mV, and 3.63, respectively. Notably, the emulsification process doesn't destroy the shell-like structure of ROP-Cur. Instead, it triggers the aggregation of ROP-Cur, which is finally adsorbed at the oil-water interface. Our designed...