Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment

Abstract The objective of this study was to explore the influence of different particle concentrations (0.5%–3.0 %, w/v), microfluidization pressures (0–150 MPa) and heating temperatures (30–70 °C) on the physicochemical stability, microstructure, and in vitro digestion of β-carotene loaded Pickering emulsions stabilized by curcumin loaded complex nanoparticles. The optimum parameters for the fabrication of stable β-carotene loaded Pickering emulsions were 2.0 % (w/v) of particle concentration, 100 MPa of operating pressure and 60 °C of heating temperature. The co-encapsulation exhibited a synergistic effect on improving the photothermal stability of β-carotene and curcumin entrapped. During in vitro gastrointestinal digestion, the increased particle concentration (≥2.0 %, w/v) and heating temperature (≥50 °C) retarded the FFA release from the emulsions and reduced the bioaccessibility of curcumin and β-carotene through droplet flocculation. However, the lower pressure (≤100 MPa) promoted lipolysis and enhanced the bioaccessibility of nutraceuticals. The Pickering emulsion was designed for the co-delivery of curcumin and β-carotene via microfluidization and thermal treatment, which showed the great potential to be applied in the industrial production of functional foods and dietary supplements.