Fabrication of ovalbumin-burdock polysaccharide complexes as interfacial stabilizers for nanostructured lipid carriers: Effects of high-intensity ultrasound treatment

Abstract Ovalbumin (OVA)-burdock polysaccharide complex emulsifiers were prepared in this work by high-intensity ultrasound (HIU) treatment for nanostructured lipid carriers (NLCs) stabilization. HIU treatment remarkably changed their physicochemical properties and resulted in the cross-linking between these two biopolymers. The diffusion rate of the stabilizers towards oil-water interface and their dilatational elastic modulus increased with increasing ultrasound power at first, reaching a maximum at 400 W cm−2, and decreased thereafter. Therefore, Biopolymers treated with 400 W cm−2 energy intensity were most effective in preventing the polymorphic transition of NLCs and degradation of encapsulated curcumin (Cur) because they assembled a compact interfacial layer that blocked the motion of carrier oil. Moreover, they also contributed to a more sustainable Cur release in the simulated gastrointestinal tract. Cur in NLCs presented remarkably higher cellular antioxidant capacity and ROS-scavenging capacity than free Cur, which might arise from the enhanced solubility and chemical stability of the former.