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Casein and soy soluble polysaccharide formed compacted complex aggregates in pH 3–4.5 aqueous solutions by electrostatic and hydrophobic interactions. The diameters of the complex aggregates were about 133 nm. The oil in water emulsion produced from the complex at pH 4 was stable after 500 days of storage in pH 2–6.8 media at 4 °C due to the compacted complex interfacial film. The curcumin loading efficiency of the emulsion was 99.9% and diameter of the droplets was about 324 nm. Only 3% of the loaded curcumin degraded when the emulsion was stored at 4 °C for 40 days. About 73% of the curcumin was released after 2 h digestion of the emulsion in simulated gastric fluid followed by 2 h digestion in simulated intestinal fluid. The curcumin pharmacokinetics in mice was analyzed after oral administration. The curcumin absorption of the emulsion treatment group was more rapid and effective than the absorption of curcumin/Tween 20 suspension treatment group. The curcumin oral bioavailability of the emulsion group was 11-fold higher than the bioavailability of curcumin/Tween 20 suspension group. This study demonstrated that casein and soy polysaccharide complex emulsion is an applicable system for oral delivery of lipophilic nutrients and drugs. [ABSTRACT FROM AUTHOR]

In this study, BSA-dextran conjugate, produced by Maillard reaction, was used as emulsifier and stabilizer to produce curcumin-loaded oil in water emulsions. At fixed pH and BSA-dextran concentration in aqueous phase, the increases of curcumin concentration in oil phase from 12 to 15 mg/mL and oil volume fraction from 20% to 40% did not influence curcumin loading efficiency, but the oil-water interfacial films became imperfect, which were observed by transmission electron microscopy. The emulsion with integrated and cross-linked interfacial film formed on a heat treatment was long-term stable at various temperature and pH conditions, including physical stability of the emulsion and chemical stability of the loaded curcumin. Ex vivo fluorescence images of mice by means of hydrophobic fluorescence probe-loaded BSA-dextran emulsion revealed that the emulsion and/or released probe were mainly in gastrointestinal tract after oral administration and almost disappeared at 24 h post-administration. The pharmacokinetics analysis demonstrated that curcumin-loaded BSA-dextran emulsion could increase curcumin oral bioavailability in mice by 4.8-fold compared with curcumin/Tween 20 suspension. This study verifies that the emulsion can protect loaded curcumin from decomposition and also can promote curcumin absorption in gastrointestinal tract, indicating that protein-polysaccharide emulsions are good oral delivery systems for hydrophobic drugs and nutrients. [ABSTRACT FROM AUTHOR]

One of the current trends prominent in the food and pharmaceutical industries is the use of colloidal structures to stabilize emulsions. Complexes formed by bio-compounds, such as protein (ptn), polysaccharides (poly), and phenolic compounds (phe) have the potential to offer physical stability, besides other functional properties to emulsions, such as preservation against oxidation and thermal stability. This review focuses on recent insights regarding the contribution of ptn-poly, ptn-phe and ptn-poly-phe complexes on liquid interfaces designing innovative colloidal arrangements. Topics on the formation of non-covalent or covalent binary and ternary complexes, processes involved in the modification of molecules or complexes formation, and the different strategies of colloidal structures at the water-oil interface are addressed. Herein the information may contribute to the rational design of novel complexes with specific physicochemical and functional attributes, as well as encourage further research on this topic. [Display omitted] • Biopolymers and phenolic compounds were used to form complex. • Binary and ternary complexes can be applied to produce stable emulsions. • Complex type influences interfacial properties. • Complexation between biopolymers is affected by process conditions. [ABSTRACT FROM AUTHOR]