Abstract: This study investigated the effects of the addition of Tremella fuciformis polysaccharides on the zeta potential, particle size, contact angle, storage stability, and rheological properties of curcumin-loaded Pickering emulsion. The results showed that the Pickering emulsion stabilized by T. fuciformis polysaccharides had good stability; its particle size decreased from (8.631 ± 0.057) to (6.031 ± 0.056) μm and its zeta potential increased (–51.60 ± 1.51) to (–65.16 ± 0.59) mV with increasing addition of T. fuciformis polysaccharides from 65% to 85% (V/V), showing improved storage stability. The retention rate of curcumin in the Pickering emulsion with 85% T. fuciformis polysaccharides was more than 80% after 21 days of storage. The rheological results showed that all emulsions exhibited weak gel properties and shear-thinning characteristics. As oil-in-water emulsions, they showed a contact angle of less than 90°. The emulsion retained more than 80% curcumin after heat treatment at 65 ℃. Meanwhile, the emulsion had antibacterial activity against both Escherichia coli and Staphylococcus aureus. The results of this study provide a theoretical reference for the development of new Pickering emulsions with T. fuciformis polysaccharides.

Key words: Tremella fuciformis polysaccharides, Pickering emulsion, curcumin, antimicrobial