In this study, Grass pea (Lathyrus sativus) protein isolate (GPPI)/Alyssum homolocarpum seed gum (AHSG) complex nanoparticles were used as a wall material for encapsulation of Curcumin (Cur). For this purpose, GPPI-Cur-AHSG capsules were prepared by two fabrication methods and physicochemical, structural, morphological and bio accessibility were evaluated. For Type 1 capsules, GPPI-Cur nanoparticles were fabricated via thermal treatment and then AHSG was added. However, Type 2 capsules were formed by heating GPPI- Cur- AHSG solutions together at 85 °C for 15 min. Type 2 capsules had higher encapsulation efficiency (88.22%) and loading capacity (13.25%) for Cur compared to Type 1 capsules. Furthermore, thermal analysis indicated that Type 2 capsules had the highest denaturation temperature. Hydrogen bonding, electrostatic attraction and hydrophobic interaction were found to be the major driving forces for particle formation and Cur encapsulation. The antioxidant activity, light and thermal stability of Cur improved after encapsulation into GPPI-AHSG complex particles. Furthermore, these particles could delay the release of Cur under in-vitro gastrointestinal condition.

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