In this study, in order to minimize the degradation of curcumin, Pickering emulsion with embedded curcumin (PCNCs/EGCG-Cur) was prepared and stabilized by pineapple peel cellulose nanocrystals (PCNCs) and ( −)-Epigallocatechin-3-gallate (EGCG). The effect of EGCG on the stability and bioaccessibility of the embedded curcumin in Pickering emulsion was assessed. FTIR, XRD and zeta-potential analysis proved the construction of PCNCs/EGCG structure and CLSM showed typical oil-in-water system of PCNCs/EGCG-Cur. Furthermore, the addition of EGCG affected contact angles of the oil–water interface. 30-day storage period showed that the retained curcumin was about 70.35 ± 1.06% in PCNCs/EGCG(0.04%)-Cur, while the retention rate was 47.15 ± 0.98% in the control. PCNCs/EGCG(0.04%)-Cur was the most stable under the conditions of thermal and ultraviolet light treatments with the maximum retention rates of curcumin were 92.20 ± 1.05% and 93.56 ± 1.37%, respectively. Moreover, EGCG was found to improve the antioxidant activity of the prepared emulsions. Simulated digestion exhibited PCNCs/EGCG(0.04%)-Cur could improve the bioaccessibility of both EGCG (24.99 ± 3.29%) and curcumin (35.97 ± 1.26%). These results are conducive to the further application of EGCG in the emulsified food stabilized with cellulose nanocrystals.

在本研究中，为了最大限度地减少姜黄素的降解，制备了嵌入姜黄素的皮克林乳液 (PCNCs/EGCG-Cur)，并通过菠萝皮纤维素纳米晶体 (PCNCs) 和 (-)-Epigallocatechin-3-gallate (EGCG) 进行稳定化。 . 评估了 EGCG 对皮克林乳剂中包埋姜黄素的稳定性和生物可及性的影响。FTIR、XRD和zeta电位分析证明了PCNCs/EGCG结构的构建，CLSM显示了典型的PCNCs/EGCG-Cur水包油体系。此外，EGCG 的添加会影响油水界面的接触角。30天的储存期显示，PCNCs/EGCG(0.04%)-Cur中姜黄素的保留率为70.35±1.06%，而对照中的保留率为47.15±0.98%。PCNCs/EGCG(0. 04%)-Cur在热处理和紫外线处理条件下最稳定，姜黄素的最大保留率分别为92.20±1.05%和93.56±1.37%。此外，发现EGCG可以提高所制备乳液的抗氧化活性。模拟消化显示 PCNCs/EGCG(0.04%)-Cur 可以提高 EGCG (24.99 ± 3.29%) 和姜黄素 (35.97 ± 1.26%) 的生物可及性。这些结果有利于EGCG在纤维素纳米晶稳定乳化食品中的进一步应用。29%) 和姜黄素 (35.97 ± 1.26%)。这些结果有利于EGCG在纤维素纳米晶稳定乳化食品中的进一步应用。29%) 和姜黄素 (35.97 ± 1.26%)。这些结果有利于EGCG在纤维素纳米晶稳定乳化食品中的进一步应用。