Pickering emulsions stabilized by zein/lecithin/pectin complex particles: Fabrication, characterization, and sustained release behavior of hyperoside

The fabrication of natural, biodegradable, and food-grade particles as Pickering emulsions stabilizers has attracted considerable attention. This work involved the fabrication of Pickering emulsions stabilized by zein/lecithin/pectin complex particles (Z/P/Lec) and the exploration of their application in the delivery of hyperoside (Hyp). The results showed that as the mass ratio of zein to lecithin (Lec) reached 4:1, the three-phase contact angle of Z/P/Lec was 83.07°, which is close to neutral wettability, indicating that Z/P/Lec possess the potential to function as a stabilizer for Pickering emulsions. The droplet size of Pickering emulsion was decreased from 33.22 μm to 10.99 μm with the rise in Z/P/Lec concentration from 1.25% to 6.25%. Meanwhile, CLSM and Cyro-SEM imaging indicated that Z/P/Lec formed a tightly interfacial layer on the droplet surface, effectively providing protective barriers against droplet coalescence, thereby endowing it with long-term storage stability. Furthermore, the Pickering emulsions stabilized by Z/P/Lec provided sustained release of Hyp under simulated gastrointestinal conditions. Overall, this study indicates that Z/P/Lec is a novel and effective stabilizer for Pickering emulsions and offers a strategy for designing emulsion based sustained delivery systems for hydrophobic bioactive compounds. • Zein/lecithin/pectin nanoparticles (Z/P/Lec) exhibited nearly neutral wettability. • Pickering emulsion stabilized by Z/P/Lec was prepared. • The Z/P/Lec formed a densely packed layer at the surface of oil droplets. • Z/P/Lec stabilized Pickering emulsions exhibited excellent storage stability. • The Pickering emulsion exhibited great sustained release properties for hyperoside.