Abstract
Curcumin is a hydrophobic bioactive compound, and its incorporation into lipid-based carriers can enhance its bioaccessibility and maintain its stability over time. Pickering emulsions are long-term stability systems, effective for encapsulation, protection, and delivery of bioactive compounds. This study aimed to produce Pickering oil-in-water (O/W) emulsions stabilized by cassava starch nanoparticles (native or modified by heat−moisture treatment (HMT)) with high kinetic stability to encapsulate curcumin. The effect of curcumin incorporation on emulsion features was also assessed, as well as curcumin stability over time. Native starch nanoparticles (NSNPs) were not effective stabilizers in the concentration range of 0.8 to 4 wt%. Otherwise, modified starch nanoparticles (HSNPs) at 4 wt% produced a long-term stability Pickering emulsion, which was used to encapsulate curcumin (0.07 wt%). Confocal laser scanning microscopy (CLSM) showed that HSNPs were located at the droplet’s interface. The interfacial tension for HSNPs exhibited initial values from 40 to 33 mN/m, quickly reaching equilibrium. These findings suggest that HSNPs exhibit low surface activity and the stabilization mechanism of emulsion is based on steric hindrance. The stabilization by steric hindrance is supported by the low zeta potential value (−5.39 mV). Stable emulsions showed shear thinning behavior, and the power-law model demonstrated excellent fit to experimental data (R2 ≥ 0.998). The addition of curcumin reduced the interfacial tension, droplet size, apparent viscosity, and consistency index, indicating that this bioactive compound can also act at the interface. After 60 days, curcumin degradation was fully avoided. Our findings indicated that HSNP-stabilized Pickering emulsions can protect encapsulated curcumin from degradation.