PSE-like chicken protein isolate/carboxymethyl chitosan particles for curcumin-loaded Pickering emulsions: Encapsulation efficiency and gastrointestinal fate.

This study aimed to systematically investigate the interfacial stabilization behavior of pale, soft, and exudative-like (PSE-like) chicken protein in Pickering emulsions and to assess its potential as an effective curcumin delivery vehicle. Herein, composite particles were fabricated from PSE-like chicken protein isolate (PPI) and carboxymethyl chitosan (CMCS) at different mass ratios and evaluated as food-grade Pickering stabilizers and carriers for curcumin. It was found that PCS2 composites (PPI:CMCS = 1:1) exhibited the highest absolute zeta potential (-42.93 ± 0.13 mV) and moderate water contact angle (62.2°). Stable Pickering emulsions containing 60% oil were successfully prepared using PCS2, showing improved physical stability and enhanced interfacial structure. Curcumin was effectively encapsulated, with an encapsulation efficiency of 87.80 ± 0.84%, and enhanced antioxidant activity (DPPH scavenging capacity up to 75.63 ± 0.90%, ABTS• + scavenging capacity up to 95.89 ± 0.64%). During simulated gastrointestinal digestion, the optimized Pickering emulsion modulated curcumin release and increased its intestinal bioaccessibility to 65.41 ± 0.07%. Overall, this study demonstrates that CMCS-assisted particle engineering can improve the interfacial functionality of PSE-like chicken proteins, enabling a potential Pickering-stabilized delivery platform for bioactives in food systems.