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

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. [Display omitted] •A one-step method is developed for preparing stable high internal phase emulsions.•Gliadin nanoparticle/gum arabic complexes were used as Pickering stabilizers.•Gum arabic greatly increased the viscosity of the high internal phase emulsions.•Gum arabic also improved the stability of the emulsions to pH, salinity, and heat.