A polyphenol-mediated high internal phase Pickering emulsion, its preparation method and application

Abstract

This invention discloses a polyphenol-mediated high internal phase Pickering emulsion, its preparation method, and its applications, belonging to the interdisciplinary field of food science and biomedical applications. The preparation of the high internal phase Pickering emulsion of this invention includes the following steps: dissolving polyphenols, food-grade aldehydes, proteins, peptides, or amino acids separately in water; then mixing the three solutions and magnetically stirring under ambient temperature and light-protected conditions to obtain a mixed system; then centrifuging and freeze-drying the precipitate to obtain polyphenol composite nanoparticles; dissolving the polyphenol composite nanoparticles in water to obtain a nanoparticle suspension, mixing it with vegetable oil, and dispersing it at high speed to obtain the polyphenol-mediated high internal phase Pickering emulsion. This polyphenol-mediated high internal phase Pickering emulsion exhibits good biocompatibility and stability in gastrointestinal digestion, showing excellent application prospects in the pharmaceutical and health product industries.

Description

Technical Field

[0001] This invention relates to the interdisciplinary field of food science and biomedical applications, and specifically to a polyphenol-mediated high internal phase Pickering emulsion, its preparation method, and its applications. Background Technology

[0002] With social development and the continuous improvement of living standards, basic sustenance foods can no longer meet people's basic needs. A nutritious diet is gradually becoming the dietary concept of modern people, in which food functional factors play a significant role. Food functional factors include amino acids, polypeptides, proteins, functional lipids, polysaccharides, oligosaccharides, terpenes, polyphenols, carotenoids, flavonoids, probiotics, minerals, and vitamins. These are substances that regulate human functions by activating enzyme activity or through other pathways, and are the truly physiologically active components in functional foods. However, due to their diverse types, varying chemical compositions and functions, they not only provide basic nutrition but also offer additional health benefits. Furthermore, they play a crucial role in improving food quality, regulating physiological functions, preventing diseases, and controlling human health. Therefore, the research and application of food functional factors are receiving increasing attention.

[0003] However, food functional ingredients also face many challenges in application, such as poor solubility, poor stability, low bioavailability, and susceptibility to factors like oxygen, pH, enzymes, and metal ions. Therefore, despite their enormous potential in promoting health, food functional ingredients still face numerous challenges in practical application.

[0004] Emulsion delivery systems can be used to encapsulate, transport, and release bioactive substances, and are widely used in the food and pharmaceutical industries. Studies have found that high-internal-phase Pickering emulsions offer higher loading capacity and bioavailability for delivering functional food ingredients compared to traditional emulsions, and show great promise in the development of nutrient-containing drugs and fortified foods. As a novel type of emulsion, it possesses advantages such as high stability, good safety, excellent biocompatibility, and resistance to Oswald ripening.

[0005] However, the stability of high internal phase Pickering emulsions depends on the type and properties of the particle stabilizer. Currently available solid particles are divided into inorganic and organic solid particles. Inorganic particles mainly include modified silica, hydroxyapatite, titanium dioxide particles, graphene, and zinc oxide. Although the stability of high internal phase Pickering emulsions stabilized by inorganic particles is improved, their poor biocompatibility limits their application in biomedicine, food, and other fields. Biologically derived solid particles have advantages such as environmental friendliness, renewability, and biodegradability, and are mainly divided into polysaccharide particles, protein particles, and composite particles. Composite particles have better emulsifying properties and stronger steric stability than single particles. For example, Chinese patent CN114672318A discloses a tea polyphenol nanoparticle-stabilized Pickering emulsion and its preparation method, using polyphenols as a stabilizer to prepare the Pickering emulsion. However, polyphenols are damaged by high temperature, oxygen, and radiation during processing or storage, resulting in poor stability and limiting their application in food, biomedicine, and other fields. Polyphenol stability is generally improved by covalently or non-covalently binding polyphenols with polysaccharides or proteins to form stable particles. However, non-covalent binding may affect the bioactivity of polyphenols, proteins, and polysaccharides, causing them to lose their original functions. Most covalent binding methods require high reaction conditions, such as high temperature, high pressure, strong acid, and strong alkali, which may damage the structure and function of proteins or polysaccharides. Improper covalent binding may even produce toxic substances, posing potential risks to human health. Summary of the Invention

[0006] [Technical Issues]

[0007] Nanoparticle solids used to stabilize high internal phase Pickering emulsions have limitations such as safety concerns and poor biocompatibility. Polyphenols, as stabilizers of high internal phase Pickering emulsions, suffer from poor chemical stability and low solubility in gastrointestinal fluids, resulting in extremely low oral bioavailability of only about 1%-5%, due to their susceptibility to decomposition under heat, oxygen, and light. Therefore, a method is needed to enhance the functional properties of polyphenols and prepare safe and effective high internal phase Pickering emulsion stabilizers by complexing them with other biopolymers, thereby effectively improving the stability and bioavailability of high internal phase Pickering emulsions.

[0008] [Technical Solution]

[0009] To address the aforementioned technical problems, this invention provides a polyphenol-mediated high internal phase Pickering emulsion, its preparation method, and its application. The high internal phase Pickering emulsion prepared by this invention uses polyphenol composite nanoparticles as a stabilizer to stabilize the high internal phase Pickering emulsion, thereby improving the stability of the emulsion, preparing an emulsion transport system, and promoting the bioavailability of food functional factors.

[0010] Among them, the polyphenol composite nanoparticles are prepared by a one-pot method, specifically using polyphenols, food-grade aldehydes, proteins, peptides or amino acids as raw materials; the phenolic hydroxyl groups of polyphenols, the aldehyde groups of food-grade aldehydes and the amino groups of proteins, peptides and amino acids can undergo Mannich reaction to self-assemble into polyphenol composite nanoparticles, thereby stabilizing the high internal phase Pickering emulsion and preparing the emulsion transport system.

[0011] To achieve the above objectives, the following technical solution is provided:

[0012] A method for preparing a polyphenol-mediated high internal phase Pickering emulsion, the method comprising the following steps:

[0013] (1) Dissolve polyphenols, food-grade aldehydes, proteins, peptides or amino acids in water to form polyphenol solution, food-grade aldehyde solution and protein, peptide or amino acid solution, then mix the three solutions and stir magnetically at room temperature in the dark to obtain a mixed system.

[0014] (2) Centrifuge the mixture from step (1), wash the precipitate obtained by centrifugation, and then freeze-dry the precipitate to obtain polyphenol composite nanoparticles.

[0015] (3) Dissolve the polyphenol composite nanoparticles obtained in step (2) in water to obtain a nanoparticle suspension, mix it with vegetable oil, and disperse it at high speed to obtain a polyphenol-mediated high internal phase Pickering emulsion.

[0016] In one embodiment, the polyphenols in step (1) include one or more of tea polyphenols, catechins, brown algae polyphenols, and proanthocyanidins.

[0017] In one embodiment, the food-grade aldehydes in step (1) include one or more of vanillin, cinnamaldehyde, and benzaldehyde.

[0018] In one embodiment, the protein in step (1) includes one or more of whey protein isolate, casein, zein, and soy protein.

[0019] In one embodiment, the peptide in step (1) includes one or both of sea cucumber peptide and sea squirt polypeptide.

[0020] In one embodiment, the amino acid in step (1) includes one or more of lysine, arginine, glutamic acid, and aspartic acid.

[0021] In one embodiment, the polyphenol concentration in the solution after mixing in step (1) is 1.25-7.50 mg / mL.

[0022] In one embodiment, the concentration of food-grade aldehyde solution in the solution after mixing in step (1) is 1.25-7.50 mg / mL.

[0023] In one embodiment, the concentration of protein, peptide, or amino acid solution in the solution after mixing in step (1) is 0.5-2.5 mg / mL.

[0024] In one embodiment, the magnetic stirring speed in step (1) is 500-1000 rpm, and the stirring time is 20-24 h.

[0025] In one embodiment, the centrifugation parameters in step (2) are: 10000-12000 rpm and 5-10 min.

[0026] In one embodiment, the washing in step (2) is performed using deionized water, and the washing is repeated 3 to 5 times.

[0027] In one embodiment, the freeze drying in step (2) is performed using a freeze dryer under the following conditions: vacuum pressure of 1-20 Pa and temperature of -50 to 80 °C.

[0028] In one embodiment, the concentration of the nanoparticle suspension in step (3) is 0.5% to 4.5%, w / v, mg / ml; preferably 4% to 4.5%, w / v, mg / ml.

[0029] In one embodiment, the volume percentage of the vegetable oil phase in step (3) is 75-80%; preferably 75-78%.

[0030] In one embodiment, the vegetable oil in step (3) includes one or more of soybean oil, rapeseed oil, and corn oil.

[0031] In one embodiment, the high-speed disperser used in step (3) has a rotation speed of 10,000-12,000 rpm and a dispersion time of 2-5 min.

[0032] Another object of the present invention is to provide a polyphenol-mediated high internal phase Pickering emulsion prepared by the method described above.

[0033] A third objective of this invention is to provide an application of the polyphenol-mediated high internal phase Pickering emulsion described above in the preparation of food, pharmaceuticals, and health products.

[0034] A fourth objective of this invention is to provide a method for preparing a high internal phase Pickering emulsion loaded with a lipid-soluble active substance, the method comprising the following steps:

[0035] (1) Dissolve polyphenol powder, food-grade aldehydes, proteins, peptides or amino acids in water to form polyphenol solution, food-grade aldehyde solution and protein, peptide or amino acid solution, then mix the three solutions and stir magnetically at room temperature in the dark to obtain a mixed system.

[0036] (2) Centrifuge the mixture from step (1), wash the precipitate obtained by centrifugation, and then freeze-dry the precipitate to obtain polyphenol composite nanoparticles.

[0037] (3) Dissolve the fat-soluble active substance in vegetable oil to obtain the oil phase;

[0038] (4) Dissolve the polyphenol composite nanoparticles obtained in step (2) in water to obtain a nanoparticle suspension, and mix it with the oil phase obtained in step (3) and disperse it at high speed to obtain a high internal phase Pickering emulsion loaded with lipophilic active substances.

[0039] In one embodiment, the fat-soluble active substance in step (3) includes one or more of astaxanthin, lutein and curcumin.

[0040] In one embodiment, the concentration of the fat-soluble active substance in the oil phase in step (3) is 1-5 mg / mL.

[0041] In one embodiment, the oil phase volume ratio in the high internal phase Pickering emulsion loaded with lipophilic active substances in step (4) is 75%-80%; preferably 78%.

[0042] The five objectives of this invention are to provide a high internal phase Pickering emulsion loaded with lipophilic active substances prepared by the above-described preparation method.

[0043] In one embodiment, the loading of the high internal phase Pickering emulsion loaded with the lipid-soluble active substance is 0.778-0.804 mg / mL; the encapsulation efficiency is 80-85%.

[0044] The sixth objective of this invention is to provide an application of the above-described high internal phase Pickering emulsion loaded with lipophilic active substances in the preparation of food, pharmaceuticals, and health products.

[0045] Beneficial effects

[0046] (1) The preparation of polyphenol-mediated high internal phase Pickering emulsion of the present invention is under mild conditions and effectively maintains the activity of polyphenol active substances. The preparation process is simple, energy-saving, green and environmentally friendly. The high internal phase Pickering emulsion has good safety, biocompatibility and semi-solid gel stability.

[0047] (2) The present invention uses polyphenol-mediated high internal phase Pickering emulsion to load fat-soluble food functional factors, which significantly improves the problems of poor water solubility and poor stability of fat-soluble functional factors, improves their bioavailability, and has good biocompatibility. Attached Figure Description

[0048] Figure 1 This is a macroscopic image of proanthocyanidin nanoparticles in the mixed system of Comparative Example 1 of this invention without the addition of vanillin;

[0049] Figure 2 This is a scanning electron microscope (SEM) image of proanthocyanidin nanoparticles in the mixed system of Example 1 of the present invention.

[0050] Figure 3 This is a macroscopic inverted diagram of a Pickering emulsion with a high internal phase and 75% oil phase stabilized by proanthocyanidin nanoparticles of different concentrations in Example 2 of the present invention.

[0051] Figure 4 This is a macroscopic inverted diagram of a Pickering emulsion with different oil phase fractions mediated by 4.5% proanthocyanidin nanoparticles in Example 3 of the present invention.

[0052] Figure 5 This is a scanning electron microscope (SEM) image of a Pickering emulsion with different oil phase fractions mediated by 4.5% proanthocyanidin nanoparticles in Example 3 of the present invention.

[0053] Figure 6 This is a graph showing the loading rate and encapsulation efficiency of astaxanthin in a high internal phase Pickering emulsion mediated by proanthocyanidin nanoparticles in Example 4 of the present invention.

[0054] Figure 7 The following are line graphs showing the storage effect and astaxanthin retention rate of the high internal phase Pickering emulsion loaded with astaxanthin prepared in Example 4 of this invention: (A) Macroscopic view of storage effect, (B) Line graph of retention rate.

[0055] Figure 8 This is a digestion micrograph of astaxanthin loaded in a 78% oil phase Pickering emulsion prepared in Example 4 of the present invention. Detailed Implementation

[0056] The preferred embodiments of the present invention are described in detail below. However, the scope of protection of the present invention is not limited to the specific conditions and details in the following embodiments.

[0057] Example 1

[0058] A method for preparing a polyphenol-mediated high internal phase Pickering emulsion, the method comprising the following steps:

[0059] (1) Proanthocyanidin powder, vanillin, and arginine were dissolved in deionized water until completely dissolved. The three solutions were then mixed and magnetically stirred for 24 hours at room temperature in the dark to obtain a mixed system. The concentrations of the mixed proanthocyanidin solution were 2.5 mg / mL, the vanillin solution was 5 mg / mL, and the arginine solution was 2.5 mg / mL. The mixed system was imaged using a scanning electron microscope (SEM). The results are shown in the figure below. Figure 1 ;

[0060] (2) Centrifuge the mixture system in step (1), wash the precipitate obtained by centrifugation, and then freeze-dry the precipitate for 24 hours to obtain proanthocyanidin nanoparticle solids; wherein, the centrifugation force is 10000 rpm, centrifuge twice, each time for 5 min; the washing conditions are washing with deionized water 3 times; the freeze-drying conditions are vacuum pressure of 15 Pa and temperature of -50℃.

[0061] (3) The proanthocyanidin nanoparticle solid obtained in step (2) was added to deionized water to obtain a proanthocyanidin nanoparticle suspension, and mixed with soybean oil. The sample was dispersed at 10,000 rpm for 2 min in a high-speed disperser to obtain a high internal phase Pickering emulsion. The concentration of the proanthocyanidin nanoparticle suspension was 4.5% (w / v, mg / ml), and the oil phase volume ratio of soybean oil was 75%.

[0062] Example 2

[0063] The only difference from Example 1 is that the concentration of the proanthocyanidin nanoparticle suspension in step (3) was adjusted to 0.5% (w / v, mg / ml), 1.0% (w / v, mg / ml), 2.0% (w / v, mg / ml), 3.0% (w / v, mg / ml), and 4.0% (w / v, mg / ml) to prepare a proanthocyanidin-mediated high internal phase Pickering emulsion.

[0064] Example 3

[0065] The only difference from Example 1 is that the volume percentage of the soybean oil phase in step (3) is adjusted to 76%, 77%, 78%, 79% and 80% respectively, to obtain high internal phase Pickering emulsions with different oil phase volume percentages mediated by proanthocyanidins.

[0066] Comparative Example 1

[0067] The only difference from Example 1 is that step (1) omits the use of vanillin; all other parameters and conditions are the same as in Example 1. Results are shown in... Figure 1 ;

[0068] Depend on Figure 1The results show that the high internal phase Pickering emulsion stabilized by proanthocyanidin nanoparticles without vanillin has poor stability and oil-water separation. Obviously, nanoparticles without vanillin are insufficient to stabilize high internal phase Pickering emulsions.

[0069] Results Analysis

[0070] 1. The mixed system prepared in Example 1 was imaged using a scanning electron microscope (SEM). Figure 2 The SEM (Scanning Electron Microscopy) results show that the proanthocyanidin nanoparticles are tightly bound and spherical with mostly smooth surfaces, indicating that the proanthocyanidin nanoparticles were successfully prepared.

[0071] 2. Macroscopic analysis of Pickering emulsions with different concentrations of proanthocyanidin nanoparticles before and after inversion is shown in the figure. Figure 3 ;

[0072] The results in the figure show that the concentration of proanthocyanidin nanoparticles determines the semi-solid gel stability of the high internal phase Pickering emulsion. Obviously, too low a concentration of nanoparticles is insufficient to stabilize the high internal phase Pickering emulsion. When the concentration of proanthocyanidin nanoparticles is 4-4.5% (w / v, mg / ml), it can maintain good stability; especially when the concentration of proanthocyanidin nanoparticles is 4.5% (w / v, mg / ml), the stability is even better.

[0073] 3. Macroscopic analysis diagrams and SEM images of high internal phase Pickering emulsions with different oil phase volume ratios mediated by proanthocyanidins before and after inversion were obtained. The results are as follows: Figure 4 and Figure 5 ;

[0074] Depend on Figure 4 The results show that the volume percentage of the oil phase affects the semi-solid gel stability of Pickering emulsions with high internal phase content. Figure 4 As can be seen, when the oil phase volume percentage is 80%, significant macroscopic phase separation occurs in the emulsion system, making it impossible to successfully construct a stable high-internal-phase Pickering emulsion. Figure 5 It can be seen that in the 75%-77% oil phase volume ratio, the solid particles do not completely encapsulate the emulsion droplets, and a small number of particles are free in the dispersed phase; in the 78%-80% oil phase volume ratio, the emulsion droplets have a rougher shape, indicating that they are completely encapsulated by solid particles, but the particle size of the emulsion droplets in the 79% and 80% is larger than that in the 78% ratio.

[0075] Example 4

[0076] A method for preparing a high-internal-phase Pickering emulsion loaded with food functional factors, the method comprising the following steps:

[0077] (1) Dissolve proanthocyanidin powder, vanillin and arginine in deionized water until completely dissolved, then mix the three solutions and stir magnetically for 24 hours at room temperature in the dark to obtain a mixed system; wherein, the concentration of proanthocyanidin solution after mixing is 2.5 mg / mL, the concentration of vanillin solution is 5 mg / mL and the concentration of arginine solution is 2.5 mg / mL.

[0078] (2) Centrifuge the mixture system in step (1), wash the precipitate obtained by centrifugation, and then freeze-dry the precipitate for 24 hours to obtain proanthocyanidin nanoparticle solids; wherein, the centrifugation force is 10000 rpm, centrifuge twice, each time for 5 min; the washing conditions are washing with deionized water 3 times; the freeze-drying conditions are vacuum pressure of 15 Pa and temperature of -50℃.

[0079] (3) Dissolve astaxanthin in soybean oil and stir magnetically overnight at room temperature in the dark to obtain soybean oil containing astaxanthin. Centrifuge to remove insoluble impurities. The astaxanthin concentration is 1 mg / mL. The magnetic stirring speed is 500 rpm, and the centrifugation conditions are 10,000 rpm for 10 min.

[0080] (4) Add the proanthocyanidin nanoparticle solid obtained in step (2) to deionized water to obtain a proanthocyanidin nanoparticle suspension, and mix it with the soybean oil containing astaxanthin obtained in step (3). Disperse the sample at 10,000 rpm for 2 min in a high-speed disperser to obtain a high internal phase Pickering emulsion loaded with astaxanthin. The concentration of the proanthocyanidin nanoparticle suspension is 45 mg / mL, and the volume ratio of the soybean oil phase containing astaxanthin is 75% to 80%.

[0081] Results Analysis

[0082] 1. The performance of the astaxanthin-loaded high internal phase Pickering emulsion prepared in Example 4 was analyzed, and the results are as follows: Figure 6 As shown. By Figure 6 The results showed that the loading rate and encapsulation efficiency of astaxanthin were best when the soybean oil oil phase volume ratio was 78%, with a loading rate of 0.804 mg / mL and an encapsulation efficiency of 83.33%. However, the loading rate decreased when the oil phase volume ratio exceeded 78%. The high loading rate and encapsulation efficiency of the high internal phase Pickering emulsion are attributed to the high viscosity of the 78% oil phase volume ratio Pickering emulsion, which allows for the loading and encapsulation of a large amount of astaxanthin with a small amount of emulsion.

[0083] 2. The stability of the astaxanthin-loaded high internal phase Pickering emulsion prepared in Example 4 was analyzed, and the results are as follows: Figure 7 As shown;

[0084] Astaxanthin loaded into soybean oil was used as a blank control group. Figure 7 Soybean oil containing dissolved astaxanthin was reddish-brown, while the astaxanthin-loaded, high-internal-phase Pickering emulsion mediated by proanthocyanidin nanoparticles was light brown. This is because the aqueous phase in the emulsion diluted the astaxanthin, causing it to lighten in color. After 28 days of storage, the astaxanthin in pure soybean oil lightened in color, indicating that it had degraded. However, the color of the astaxanthin-loaded high-internal-phase Pickering emulsion remained largely unchanged in the 75%-78% oil phase. Beyond 78% of the oil phase, the emulsion color changed significantly, indicating that the high-internal-phase Pickering emulsion mediated by proanthocyanidins in the oil phase of 78% (inclusive) or less provides good protection for astaxanthin. Figure 7 Tables B and 1 show that the retention rate of the 78% astaxanthin-loaded high-internal-phase Pickering emulsion was approximately 1.5 times that of the blank control group after 28 days of storage. These results indicate that the 78% proanthocyanidin-mediated high-internal-phase Pickering emulsion can significantly enhance the photostability and storage stability of astaxanthin.

[0085] Table 1. Astaxanthin Retention Rate

[0086]

[0087] 3. In vitro digestion analysis was performed on the Pickering emulsion loaded with astaxanthin, which had an oil phase volume ratio of 78% prepared in Example 4.

[0088] The emulsion, artificial saliva, simulated gastric juice, and simulated intestinal juice were preheated to 37°C before the experiment. The emulsion was then exposed to artificial saliva for 10 min, followed by the addition of simulated gastric juice. The pH was adjusted to 2.0 with HCl and incubated for 2 hours. After 2 hours, the pH was rapidly adjusted to 7.0 with NaOH and the emulsion was placed in simulated intestinal juice for 2 hours. Following this simulated in vitro digestion phase, images were obtained from optical microscopes. Figure 8 Significant changes were observed in emulsion droplets with a 78% oil phase fraction. In simulated saliva and gastric juice, the emulsion droplets maintained high stability despite a slight increase in size. Digestion and absorption of the emulsion primarily occurred in simulated intestinal juice. Under simulated intestinal juice conditions, a large number of emulsion droplets aggregated after 1 hour, and the number of droplets decreased significantly after 2 hours, but did not completely disappear at the end of digestion. These results indicate that high internal phase Pickering emulsions mediated by proanthocyanidin nanoparticles are a better carrier for delivering astaxanthin.

[0089] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A method for preparing a polyphenol-mediated high internal phase Pickering emulsion, characterized in that, The method includes the following steps: (1) Dissolve proanthocyanidins, vanillin and arginine in water to form solutions, then mix the three solutions and stir magnetically at room temperature in the dark to obtain a mixed system; (2) Centrifuge the mixed system in step (1), wash the precipitate obtained by centrifugation, and then freeze-dry the precipitate to obtain polyphenol composite nanoparticles; (3) Dissolve the polyphenol composite nanoparticles obtained in step (2) in water to obtain a nanoparticle suspension, mix it with vegetable oil, and disperse it at high speed to obtain a polyphenol-mediated high internal phase Pickering emulsion. The vegetable oil has an oil phase volume percentage of 78%; The concentration of the nanoparticle suspension is 4.5% (w / v).

2. The polyphenol-mediated high internal phase Pickering emulsion prepared by the preparation method of claim 1.

3. The application of the polyphenol-mediated high internal phase Pickering emulsion according to claim 2 in the preparation of food, pharmaceuticals and health products.

4. A method for preparing a high internal phase Pickering emulsion loaded with lipophilic active substances, characterized in that, The method includes the following steps: (1) Dissolve proanthocyanidins, vanillin and arginine in water to form solutions, then mix the three solutions and stir magnetically at room temperature in the dark to obtain a mixed system; (2) Centrifuge the mixed system in step (1), wash the precipitate obtained by centrifugation, and then freeze-dry the precipitate to obtain polyphenol composite nanoparticles; (3) Dissolve the fat-soluble active substance in vegetable oil to obtain the oil phase; (4) Dissolve the polyphenol composite nanoparticles obtained in step (2) in water to obtain a nanoparticle suspension, and mix it with the oil phase obtained in step (3) and disperse it at high speed to obtain a high internal phase Pickering emulsion loaded with lipophilic active substances. The vegetable oil has an oil phase volume percentage of 78%; The concentration of the nanoparticle suspension is 4.5% (w / v).

5. The high internal phase Pickering emulsion loaded with lipophilic active substances prepared by the method of claim 4.

6. The application of the high internal phase Pickering emulsion loaded with lipophilic active substances as described in claim 5 in the preparation of food, pharmaceuticals and health products.

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