Work

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

Year: 2026

Type: article

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.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104640