Interfacial characteristics of artificial oil body emulsions (O / W) prepared using extrinsic and intrinsic proteins: Inspired by natural oil body

In order to explore the stabilization mechanisms of intrinsic protein (IP) and extrinsic protein (EP) in natural oil-bodies, the effects of adding EP and IP in different relative proportions on the stability, interfacial characteristics, and digestibility of artificial oil body (AOB) emulsions were studied. The stability test results showed that the AOB emulsion prepared using 40% EP/60% IP exhibited the highest ζ-potential (−36.3 mV) and storage stability. According to the results of interface properties, competitive adsorption occurred at the interface in the emulsions prepared using IPs and EPs. Furthermore, by measuring the bioavailability of free fatty acids and curcumin during the digestion process, it was elucidated that 40% EP/60% IP developed a stable interfacial membrane, which facilitated the targeted release of curcumin in the intestine and yielded higher bioavailability. These results lay the foundation for clarifying the stabilization mechanism of natural oil body emulsions from an interfacial perspective.