Stabilization mechanisms and digestion properties of Pickering emulsions prepared with tempo-oxidized hyaluronic acid/chitosan nanoparticles: From the perspective of oxidation degree

In this study, the stabilization mechanism and digestion behavior of Pickering emulsion prepared by a combination of chitosan (CS) and TEMPO -oxidized hyaluronic acid (HA) were investigated. Conductometric titration was used to determine the degree of oxidation and carboxylate content of TEMPO -oxidized HA. The results showed that the degree of oxidation increased proportionally with increasing oxidation time, and the electrostatic and hydrogen bonding interactions with CS were significantly enhanced. The results of FTIR and TEM showed the formation of CS/oxidized HA nanoparticles (CS/oxidized-HANPs). In addition, the contact angle of CS/oxidized-HANPs is closed to 77 degrees , thereby providing higher desorption energy at the interface. Rheological results showed that the Pickering emulsion exhibited a gel -like network structure and higher viscosity. In vitro digestion results suggested that the quercetin (Que) bioaccessibility of the CS/oxidation HANps-stabilized Pickering emulsion with an oxidation time of 20 min was better than that of the conventional emulsion prepared with CS alone. The research is expected to develop novel polysaccharide -based Pickering emulsion delivery systems for functional compounds.