Cyperus esculentus protein/tea polyphenol composite nanoparticles for enhanced stability of anthocyanins in Pickering emulsions

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BACKGROUND Protein–polyphenol complexes with high thermal stability, antioxidant activity, and emulsification properties have been demonstrated to serve as novel food additives to improve the functionality and quality of foods. In this study, for the first time, nanoparticles were prepared by covalent combination of Cyperus esculentus protein and tea polyphenols (TPs) constructed by the alkaline‐induced Maillard reaction and evaluated for their potential to stabilise Pickering emulsions and deliver anthocyanins. RESULTS Fluorescence spectrometry and Fourier‐transform infrared (FTIR) analysis demonstrated that TP modified the structure of C. esculentus protein through covalent grafting, while scanning electron microscopy revealed significant interactions with adhesion between the composite nanoparticles, confirming their ability to significantly enhance emulsion stability and thus form stable oil‐in‐water‐type Pickering emulsions. Encapsulation of anthocyanin with Pickering emulsions stabilised with composite nanoparticles containing 4 g L −1 TPs enhanced their photostability, storage stability, pH stability and thermal stability. In simulated in vitro digestion, the encapsulated anthocyanins exhibited slow‐release properties. CONCLUSION This article demonstrates the potential of Pickering emulsions stabilised by C. esculentus /TP nanoparticles to be effective delivery systems for bioactives.