Pickering emulsion stabilized by egg derived reconstituted lipid nanoparticles for encapsulation and oral delivery of curcumin

The demand for high-quality, nutritious, and sustainable food products has led to a significant interest in the development of durable and effective emulsions. Pickering emulsions are promising candidates but the currently adopted stabilizers still have limitations. Here in this study, we introduce a novel egg derived reconstituted lipid nanoparticles (E-rLNPs) as stabilizer for Pickering emulsions. The lipids extraction from de-oiled egg yolk powder was firstly optimized using response surface methodology by Box–Behnken Design and then prepared into E-rLNPs by a straightforward solvent-diffusion method. The E-rLNPs were found to form stable Pickering emulsions that can resist to various environmental stresses. Moreover, the optimal Pickering emulsion offers excellent protection and significantly improves the oral availability of curcumin. This research presents a promising approach for the development of functional foods and nutraceuticals, showcasing the potential of natural food-derived rLNPs as stabilizers for Pickering emulsions, thereby advancing delivery technologies in the food science. •The lipid extraction protocol from de-oiled egg yolk powder was optimized.•The E-rLNPs can be prepared using a straightforward solvent-diffusion method.•The E-rLNPs can be employed to prepare stable Pickering emulsion.•The Pickering emulsion significantly improves the oral availability of curcumin.