In order to improve the stability of curcumin in the delivery system, this study investigated the storage stability, curcumin retention rate and simulated in vitro digestion of the curcumin Pickering emulsion co-stabilized by lemon seed cellulose nanocrystals/nanofibrils (LSCNC/LSCNF). The results showed that the Pickering emulsions (particle concentration of 0.5% (w/v) LSCNC + 0.1%-1% LSCNF; oil/water volume ratio was 5∶5) which co-stabilized by LSCNC/LSCNF could be used as a good carrier for embedding curcumin. After embedding curcumin, the rheological properties of the emulsions were slightly enhanced, which is conducive to the stability of the emulsion. The physical stability of emulsions remained good after being stored for 15 d. At the same time, the curcumin Pickering emulsion could delay the degradation rate of curcumin. As LSCNF concentration increased (0.1%-1%), the retention rate of curcumin in the emulsions stabilized by LSCNC/LSCNF gradually increased, and the retention rate at low temperature (4 °C) was high (>75%, 1%). As LSCNF concentration increased from 0.1% to 1%, the total release rate of free fatty acids (FFA) in the emulsions decreased from 40% to about 25%, but the bioavailability of curcumin was also slightly reduced. The research showed that emulsions stabilized by cellulose nanocrystals and cellulose nanofibrils could be developed and utilized as an effective delivery system for biologically active substances.
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