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Peer-reviewedCC BY-NC-NDFood chemistry: X

Pickering emulsion stabilized by whey protein-carboxylated cellulose nanofiber composite for oral capsaicin delivery: Interfacial structure, physicochemical stability and antibacterial efficacy

  • Weiyu Zhao1
  • Zhenyong Zhang1
  • Tianjiao Guo1
  • Yating Zhang1
  • Jiayi Cao1
  • Pengbo Sun1
  • Jiahan Xie1
  • Zhibing Wang1
  1. 1College of Chemistry and Life Science, Changchun University of Technology, 2055 Yan'an Street, Changchun 130012, PR China.
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Abstract

Whey protein/carboxylated cellulose nanofiber composite nanoparticles were fabricated as Pickering stabilizers for capsaicin (CAP) encapsulation to reduce gastric irritation, enhance stability, and improve bioaccessibility. When the CCNs-to-WP ratio reached 4:1 (C4W1), the smallest average particle size of 97.26 ± 7.96 nm was achieved. The C4W1 sample achieved the highest water contact angle (68.1°). Spectroscopic and imaging analyses confirmed protein conformational changes and a dense 3D network. C4W1-stabilized emulsions exhibited shear-thinning behavior, excellent storage stability with <20% droplet size change over 21 days, and suppressed lipid oxidation. In vitro digestion revealed slow gastric release (<25%) and significantly enhanced CAP bioaccessibility (46.23%), significantly higher than free CAP (19.74 ± 0.28%). The emulsion retained >87% CAP under multiple stresses and showed antibacterial activity. Collectively, this food-grade Pickering system enables sustained oral delivery of CAP and serves as a versatile carrier for other lipophilic nutraceuticals, providing references for designing natural stabilizers in functional foods.

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Cite

BibTeXRIS
BibTeX
@article{zhao2026pickering,
  title = {{Pickering emulsion stabilized by whey protein-carboxylated cellulose nanofiber composite for oral capsaicin delivery: Interfacial structure, physicochemical stability and antibacterial efficacy}},
  author = {Weiyu Zhao and Zhenyong Zhang and Tianjiao Guo and Yating Zhang and Jiayi Cao and Pengbo Sun and Jiahan Xie and Zhibing Wang},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104640},
  url = {https://europepmc.org/article/PMC/PMC13717003},
  note = {CC BY-NC-ND},
}
RIS
TY  - JOUR
TI  - Pickering emulsion stabilized by whey protein-carboxylated cellulose nanofiber composite for oral capsaicin delivery: Interfacial structure, physicochemical stability and antibacterial efficacy
AU  - Weiyu Zhao
AU  - Zhenyong Zhang
AU  - Tianjiao Guo
AU  - Yating Zhang
AU  - Jiayi Cao
AU  - Pengbo Sun
AU  - Jiahan Xie
AU  - Zhibing Wang
PY  - 2026
DA  - 2026/10/19
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104640
UR  - https://europepmc.org/article/PMC/PMC13717003
AB  - Whey protein/carboxylated cellulose nanofiber composite nanoparticles were fabricated as Pickering stabilizers for capsaicin (CAP) encapsulation to reduce gastric irritation, enhance stability, and improve bioaccessibility. When the CCNs-to-WP ratio reached 4:1 (C4W1), the smallest average particle size of 97.26 ± 7.96 nm was achieved. The C4W1 sample achieved the highest water contact angle (68.1°). Spectroscopic and imaging analyses confirmed protein conformational changes and a dense 3D network. C4W1-stabilized emulsions exhibited shear-thinning behavior, excellent storage stability with <20% droplet size change over 21 days, and suppressed lipid oxidation. In vitro digestion revealed slow gastric release (<25%) and significantly enhanced CAP bioaccessibility (46.23%), significantly higher than free CAP (19.74 ± 0.28%). The emulsion retained >87% CAP under multiple stresses and showed antibacterial activity. Collectively, this food-grade Pickering system enables sustained oral delivery of CAP and serves as a versatile carrier for other lipophilic nutraceuticals, providing references for designing natural stabilizers in functional foods.
SN  - 2590-1575
ER  -