LAUSR

BACKGROUND High internal phase Pickering emulsion has attracted extensive attention due to its unique properties, and has broad application prospects in the food field, such as as a fat replacer, packaging and delivery of nutrients or probiotics, and 3D printing of food. However, efficient and edible high-internal phase Pickering stabilizer is still a persistent challenge for food scientists. RESULTS Herein, the nobiletin (NOB) was selected as a model substance, the particle physicochemical properties (droplet size, rheological behavior, and transmission profile) showed that supramolecular metal-polyphenolic coordination networks could suppress the ripening and growth of crystals on the oil-water interface. When the ratio of tannic acid (TA) and Fe3+ was 3:1, the crystallization growth of NOB could be effectively inhibited. Due to the reduction of energy steric hindrance in the adsorption process, the resulting NOB-TA3 -Fe3+ 1 (NT3 Fe1 ) nanoparticles had the greatest potential to extend emulsion storage time. CONCLUSION This particle could stabilise a high-internal phase emulsion, of which the oil phase was 80%, for at least 30 days and eventually lead to high system viscosity. The findings in this work provided a novel selection of healthy emulsifiers as well as an effective emulsion delivery system for hydrophobic and crystalline nutrients. This article is protected by copyright. All rights reserved.