Improving stability and β-carotene bioaccessibility of shellac nanoparticles-based Pickering emulsion gels via...

This paper attempted to construct shellac nanoparticles (SNP)-Pickering emulsion gels to enhance both stability and β-carotene bioaccessibility, incorporating amorphous cassava starch modified with (3-chloro-2-hydroxypropyl) trimethyl ammonium chloride (CS) as a co-stabilizer. Results showed that the surface properties of SNP/CS were engineered to gain the most suitable wettability (θ = 93°). Molecular docking and zeta-potential results revealed that hydrogen bonds and electrostatic interactions played a dominant role in the formation of SNP/CS mixtures. The appearance, micromorphology, oil droplet size, and rheological results suggested that the optimal stability of emulsion gels was achieved with an oil fraction of 70 %, an emulsifier concentration of 1 %, and an SNP/CS ratio of 4/1. Amorphous starch served not only as a co-stabilizer but also as a gelling agent, with its long chains in the matrix facilitating the formation of a dense and cohesive network that enhanced the stability of emulsion gel. The SNP/CS (4/1) stabilized emulsion gel exhibited increased viscosity and mechanical strength compared to the SNP-only stabilized sample. Notably, SNP/CS (4/1) emulsion displayed the highest β-carotene bioaccessibility (26.1 %). These findings underscore the potential of SNP/CS mixtures as effective stabilizers for emulsion gels, opening up new possibilities for their application in nutrient delivery.