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Fabrication of high internal phase Pickering emulsions with calcium-crosslinked whey protein nanoparticles for β-carotene stabilization and delivery

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Abstract

Whey protein isolate (WPI) nanoparticles were fabricated with Ca2+ induced cross-linking and used as an effective particle stabilizer for high internal phase Pickering emulsion (HIPPE) formulation aiming to improve the chemical stability and bioaccessibility of β-carotene (BC). Ca2+ concentration dominated the characteristics of WPI nanoparticles. Spherically shaped and homogeneously dispersed WPI nanoparticles with a Z-average diameter of approximately 150.0 nm were obtained with 5.0 mM Ca2+ concentration. No cytotoxicity was observed for WPI nanoparticles even at 10.0 mg mL−1 concentration. HIPPE (oil fraction 80.0%, w/w) can be successfully prepared with WPI nanoparticles at a concentration as low as 0.2% (w/w) and was stable for at least 2 months at room temperature. A higher WPI nanoparticle concentration resulted in more solid-like HIPPEs. BC exhibited appreciably higher retention in HIPPEs than in bulk oil during 30 days of storage at 50 °C. Moreover, BC bioaccessibility was appreciably improved with the HIPPE delivery system. Both the chemical stability and bioaccessibility of BC increased with the increase of WPI nanoparticle concentrations from 0.2 to 1.0% (w/w). The results obtained in this study may facilitate the fabrication of edible and biocompatible protein-based nanoparticle stabilizers for HIPPE formulation with more innovative and tailored functionalities.

Graphical abstract: Fabrication of high internal phase Pickering emulsions with calcium-crosslinked whey protein nanoparticles for β-carotene stabilization and delivery

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Article information


Submitted
17 Oct 2019
Accepted
21 Dec 2019
First published
23 Dec 2019

Food Funct., 2020, Advance Article
Article type
Paper

Fabrication of high internal phase Pickering emulsions with calcium-crosslinked whey protein nanoparticles for β-carotene stabilization and delivery

J. Yi, L. Gao, G. Zhong and Y. Fan, Food Funct., 2020, Advance Article , DOI: 10.1039/C9FO02434D

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