Lycopene W/O/W emulsions stabilized by Cyperus esculentus starch: effect of oil phase content on stability and in vitro digestive behavior

Despite the fact that Lycopene (Lyc) have shown diverse functional and nutritional properties, due to its low water solubility, chemical instability, and poor bioavailability, its application in functional foods is limited. Therefore, in this study, evaluated the potential of enzyme-modified Cyperus esculentus starch (UE-TNS) stabilized emulsions with different oil phase contents (10 %wt, 20 %wt, 30 %wt, 40 %wt, and 50 %wt) as Lyc carriers. To exploring the effect of oil phase content on the properties, stability, and in vitro digestion behavior of emulsions. When the oil phase content reaches 40 %wt, enzyme-modified UE-TNS exhibits more uniform particle size, a higher absolute zeta potential of 43.3 mV, superior emulsifying properties, and the formation of a dense, well-defined interfacial layer at the starch particle-droplet boundary. These characteristics confer exceptional performance, making it more suitable as a hydrophilic emulsifier for stabilizing water-in-oil/oil-in-water (W/O/W) systems. All emulsions are suitable for encapsulating Lyc with an efficiency of >80 %. The emulsion containing 40 % oil phase (UE-40 %) has long-term stability of Lyc (30 days), and the bioavailability increases to 28.5 %. The W/O/W systems stabilized by UE-TNS provided a promising alternative for the delivery of W/O/W systems in industries related to food and others. • Enzyme-modified W/O/W emulsions for lycopene delivery, with >80 % encapsulation efficiency. • 40 % oil phase content optimizes emulsion properties (particle size, zeta potential) and stability. • UE-40 % emulsion enhances lycopene long-term stability (30 days) and boosts bioavailability to 28.5 %. • Optimal oil phase inhibits oil droplet floating/aggregation, improving emulsion stability. • UE-TNS-stabilized Pickering emulsions show promise for food and related industry delivery systems.