Addition of Canna edulis starch and starch nanoparticles to stabilized Pickering emulsions: In vitro digestion and fecal fermentation

Starch nanoparticles (SNPs) were prepared through acid hydrolysis of Canna edulis native starch and modified with octenyl succinic anhydride (OSA) to yield OS-starch and OS-SNPs. These modified particles were used to stabilize curcumin-loaded Pickering emulsions. Effects on gut microbiota during in vitro fecal fermentation were examined. The surface of OS-starch exhibits a porous structure, while OS-SNPs display layered grooves. OSA modification was confirmed by Fourier transform infrared spectroscopy (with peaks at 1728 cm-1 and 1573 cm-1) and proton nuclear magnetic resonance spectra (0.5-2 ppm). The degree of substitution for OS-starch and OS-SNPs is 0.0106 +/- 0.0004 and 0.0079 +/- 0.0003, respectively. Following modification, the crystallinity decreased from 35.69 +/- 0.46 % (native starch) to 30.17 +/- 0.70 % (OS-starch), SNPs decreased from 45.87 +/- 0.89 % to 43.63 +/- 0.64 % (OS-SNPs). Contact angles for OS-starch and OS-SNPs are 77.47 +/- 1.78 and 55.57 +/- 0.21, respectively. OS-SNPs exhibited superior emulsification properties compared to OS-starch, forming stable Pickering emulsions with pseudoplastic fluid behavior and enhanced curcumin storage protection over 14 days (60.88 +/- 4.26 %) with controlled release. Stabilizing Pickering emulsions with OS-starch and OS-SNPs positively affected on gut microbiota and improved the intestinal environment, showing promise for their application in transportation systems and innovative prebiotic food formulations.