Properties of Heat-Assisted pH Shifting and Compounded Chitosan from Insoluble Rice Peptide Precipitate and Its Application in the Curcumin-Loaded Pickering Emulsions

Abstract

Curcumin exhibits antioxidant and antitumor properties, but its poor chemical stability limits its application. Insoluble peptide precipitates formed by proteolysis of rice glutelin are usually discarded, resulting in resource waste. The coupled treatment of heat-assisted pH shifting and compounded chitosan (CS) was used to fabricate rice peptide aggregate–chitosan complexes (RPA–CS). The structure, interfacial behavior, emulsion properties, and digestibility of curcumin-loaded RPA–CS Pickering emulsions were investigated. Increasing the CS concentration led to lower interfacial tension but larger particle size, and the three-phase contact angle of the RPA–CS complexes approached 90°. Quartz crystal microbalance with dissipation (QCM–D) indicated that RPA–CS complexes with 6 g·kg−1 of CS (RPA–CS6) had the highest K1 (0.592 × 106 Hz−1) and K4 (0.487 × 106 Hz−1), suggesting that the softest interfacial layers were formed. The solid–liquid balance of RPA–RPA–CS emulsions was lower than 0.5, declaring that they had more elastic behavior than that of RPA emulsions. RPA–RPA–CS4-and RPA–CS6 emulsions had better storage stability, lower FFA release (79.8% and 76.3%, respectively), and higher curcumin bioaccessibility (65.2% and 68.2%, respectively) than RPA emulsions. This study showed that a low-value insoluble rice peptide precipitate could be used as a valuable emulsifier in foods, which may increase the economics and sustainability of the food supply.

Keywords

• chitosan
• emulsion
• insoluble peptide precipitates
• interfacial properties