Improve the bioaccessibility of curcumin encapsulated in Pickering emulsions stabilized by double fibrils

The hydrophobicity and poor oral bioavailability of curcumin limit its application in the food industry. In this study, LP-CNCs/PNFs complexes were prepared by electrostatic interaction and used as stabilizers to prepare curcumin-loaded Pickering emulsions. The interaction between LP-CNCs and PNFs formed stable interface structures, which improved the emulsifying properties of LP-CNCs and enhanced the storage stability and rheological properties of emulsions. LP-CNCs/PNFs-based Pickering emulsions exhibited excellent protective capability for encapsulating curcumin. The stable and thick interface layer was formed on the surface of oil droplets, which provided a physical barrier against UV radiation and thermal resistance and slowed down the degradation of curcumin induced by the external environment. Moreover, during in vitro digestion, Pickering emulsions demonstrated excellent stability, leading to an improvement in curcumin's bioaccessibility from 37.29 % (C4P0) to 73.99 % (C4P4) after digestion. Consequently, double fibrils-based Pickering emulsions provide the theoretical foundation for improving the bioaccessibility of hydrophobic active substances and the development of healthy foods.