Viscosity

Engineering

Aqueous two-phase system

Nanoparticle

Composite material

Nanotechnology

Organic chemistry

Enzyme

Aqueous solution

Chemistry

Ionic strength

Materials science

Rheology

Emulsion

Lipase

Gum arabic

Lipid digestion

Chemical engineering

Chromatography

Phase (matter)

Polymer

Dynamic mechanical analysis

Oil droplet

Food Hydrocolloids

Pickering high internal phase emulsions (HIPEs) were prepared using a simple one-step process that involved blending an aqueous solution (15 vol%) containing gliadin nanoparticles (GNP, 2 wt%) and gum arabic (GA, 0, 1, 2, and 4 wt%) with corn oil (85 vol%). The impact of GA addition into HIPEs on the microstructure, rheology, stability, photodegradation and bioaccessibility of the encapsulated β-carotene was determined. The mean particle diameter of the HIPEs decreased as the GA concentration was raised. HIPEs stabilized by GNP/GA had a higher apparent viscosity and storage modulus than those stabilized by GNP alone. HIPEs stabilized by GNP/GA were formed a compact three-dimensional network that was relatively stable to pH, ionic strength, and temperature changes. Moreover, the GA improved the stability of β-carotene encapsulated within the oil droplets and did not affect lipid digestion or carotenoid bioaccessibility. In summary, our results suggest that GNP/GA complexes may be used as effective Pickering stabilizers for creating HIPEs that could be used in the food and nutrition industries.

One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic