Oleogel-based Pickering emulsions are effective delivery systems to enhance nutrient bioefficacy. However, many emulsifiers can not stabilize oleogel-based Pickering emulsions efficiently, thus biopolymer assembly strategy should be tailored to obtain qualified emulsifiers. In order to design qualified particles for desirable stabilization of oleogel-based Pickering emulsions, a series of in-depth research was conducted by our research group. In our study, transglutaminase-induced crosslinking stragety was applied to assemble qualified lactoferrin (LF) particles as Pickering emulsifiers. First, the impacts of pH, transglutaminase concentration, temperature and reaction time on LF particle assembled via transglutaminase-induced crosslinking (TG-LF particle) were analyzed by the measurement of particle size and PdI. Optimum preparation condition of TG-LF particle was pH 8, 100 U/g of transglutaminase concentration, 50 °C and 2 h of crosslinking time. Contact angle of TG-LF particle was 79°. Based on multiple analysis tools, TG-LF particle was proved as effective Pickering stabilizer. Then, corn oil-based oleogels were prepared with carnauba wax (CW), behenyl alcohol (BA) and CW-BA mixture at 1:4 ratio (MT). To investigate the effect of oleogels on oleogel-based Pickering emulsions, oleogel-based Pickering emulsions were prepared by a two-step method using different oleogels as the oil phase and the TG-LF particle as the emulsifier. Droplet size of CW oleogel-based Pickering emulsion was the smallest. Rheological study showed that all of the three oleogel-based Pickering emulsions had a gel-like structure. In vitro digestion study revealed that CW oleogel-based Pickering emulsion had the highest lipolysis rate and curcumin bioaccessibility. This study demonstrated that TG-LF particle-stabilized oleogel-based Pickering emulsions had good performance in curcumin delivery.  Besides, it was found that TG-LF particle-stabilized oleogel-based Pickering emulsions could be utilized to make pound cakes in replacement of butter, implying that TG-LF particle-stabilized oleogel-based Pickering emulsions could reduce the intake of unhealthy fats. Overall, TG-LF particle-stabilized oleogel-based Pickering emulsions were reliable solutions to enhance nutrient bioaccessibility and promote healthy diets. The novel findings in this study provided a new idea for the preparation of Pickering emulsifier and enriched the knowledge in the field of oleogel-based Pickering emulsion.

Assembly of lactoferrin particles via transglutaminase-induced crosslinking strategy: Application in oleogel-based Pickering emulsion with enhanced nutrient delivery

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