Effect of cationized guar gum on stability and bioaccessibility of curcumin-loaded Pickering emulsion stabilized by starch nanoparticles.

To enhance stability and bioaccessibility of curcumin in Pickering emulsions stabilized by starch nanoparticles (SNP), cationized guar gum (CGG) was incorporated into the emulsion. Zeta potential results revealed that SNP and CGG formed electrostatic interactions, resulting in stable interfacial layer with higher hydrophobicity. Adding 0.

Preparation of catechin-starch nanoparticles composites and its application as a Pickering emulsion stabilizer.

Starch is a biopolymer commonly used for nanoparticle synthesis. Starch nanoparticles (SNPs) have potential as encapsulation agents and Pickering emulsion stabilizers. Here, we prepared SNPs by dry heating under mildly acidic conditions to encapsulate catechin.