β-carotene is a promising natural active ingredient for optimum human health. However, the insolubility in water, low oral bioavailability, and instability in oxygen, heat, and light are key factors to limit its application as incorporation into functional foods. Therefore, gliadin nanoparticles (GNPs) Pickering emulgels were chosen as food-grade β-carotene delivery systems. The objectives of the present study were to investigate the influence of GNPs concentration on the rheological properties, stability, and simulated gastrointestinal fate of β-carotene of Pickering emulgels. The formulations of Pickering emulgels at low GNPs concentration had better fluidity, whereas at high GNPs concentration, they had stronger gel structures. Furthermore, the thermal stability of β-carotene loaded in Pickering emulgels after two pasteurization treatments was significantly improved with the increase of GNPs concentration. The Pickering emulgels stabilized with higher GNPs concentration could improve the protection and bioaccessibility of β-carotene after different storage conditions. This study demonstrated the tremendous potential of GNPs Pickering emulgels to carry β-carotene.
Keywords: Pickering emulgels; bioavailability; gliadin; rheological property; stability; β-carotene.