Curcumin-loaded composite nanoparticles from aggregated insoluble soybean protein hydrolysate and soluble soybean polysaccharide: Fabrication, characterization, and application in stabilizing W/O/W Pickering emulsions.

This study developed nanoparticles from aggregated insoluble soybean protein hydrolysate (AISPH) and soluble soybean polysaccharide (SSPS) for curcumin (Cur) encapsulation and W/O/W Pickering emulsion stabilization. Incorporating SSPS significantly enhanced Cur encapsulation efficiency (P < 0.05). The optimal nanoparticles (AISPH-Cur@SSPS), prepared at a 1:1 mass ratio of AISPH-Cur to SSPS, achieved a maximum encapsulation efficiency of 92.5 ± 1.6% and a minimal particle size of 216.93 ± 6.1 nm. These nanoparticles exhibited a core-shell structure stabilized by hydrogen bonding, electrostatic attraction, and hydrophobic interactions. Furthermore, AISPH-Cur@SSPS demonstrated superior antioxidant capacity, and emulsifying properties compared to AISPH-Cur. Emulsions stabilized by AISPH-Cur@SSPS showed smaller, uniform droplets (13.08 ± 1.5 μm), higher absolute zeta potential (37.2 ± 1.8 mV), and improved viscoelasticity. Consequently, these emulsions demonstrated strong resistance to lipid oxidation along with thermal, pH, and ionic stability. This work offers a novel approach to valorize soybean by-products for bioactive delivery and emulsification.