β-Carotene-Loaded Pickering Emulsion-Filled Gel: Role of Whey Protein-Cress Seed Gum Nanoparticle and Sodium Alginate Gel in Physicochemical and In Vitro Gastrointestinal Behavior

Abstract

In this study, an emulsion-filled gel (EFG) was developed and used for the delivery of β-carotene. Pickering emulsions stabilized by whey protein-cress seed gum (WPC-CSG) nanoparticles were dispersed at three different concentrations (10%, 15%, and 20%) in a 4% sodium alginate network. To identify the optimal Pickering emulsion concentration, EFGs incorporating 10-EFG, 15-EFG, and 20-EFG (corresponding to 10%, 15%, and 20% Pickering emulsions) were evaluated. Finally, the effect of CaCl₂ concentrations (1%, 2%, 4%, and 6%) on EFG properties was evaluated. Rheological studies revealed that adding 15% of Pickering emulsion formed a more elastic gel (G′ = 454.76 Pa) when compared with 10% and 20%. β-carotene release from EFGs containing 20%, 15%, and 10% (v/v) Pickering emulsion was 83.66%, 87.33%, and 74.33%, respectively. 15% Stability studies demonstrate that the use of a gel significantly enhanced Pickering emulsion stability, extending it from two to five months.