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Age-related macular degeneration (AMD) is a prominent cause of vision loss among the elderly, and the treatment options for dry AMD (dAMD) are severely limited. Lutein has a favorable effect on the treatment of dAMD. Algae oil, rich in docosahexaenoic acid (DHA), is considered an effective intervention for eye diseases. In this study, casein-mannose conjugates were prepared to form algal oil-in-water Pickering emulsions by ultrasound-assisted Maillard reaction. As the ultrasound time increased from 0 to 25 min, the droplet size decreased to 648.2 ± 21.18 nm, which substantially improved the stability of the Pickering emulsions. The retention of lutein in the Pickering emulsions under ultrasonic treatment for 20 min was significantly improved under different conditions. The simulated gastrointestinal digestion revealed that ultrasound-assisted Pickering emulsions are an effective method for improving the bioaccessibility of lutein (19.76%-53.34%). In vivo studies elucidated that the lutein-loaded Pickering emulsions could effectively alleviate retinal thinning induced by sodium iodate (NaIO 3 ) in mice with dAMD. Mechanistically, lutein-loaded Pickering emulsions significantly reduced oxidative stress by decreasing the MDA level, increasing the SOD production, and reducing the retinal ROS production. These findings explored the protective effects of lutein-loaded Pickering emulsions on dAMD and offered promising prospects for the nutritional intervention of dAMD.

High internal phase Pickering emulsions (HIPPEs) stabilized by a food protein have attracted widespread attention. In this study, a novel cod protein-chitosan nanocomplex was prepared through electrostatic interactions and used as a particle emulsifier to stabilize the oil-water interface. The application of the cod protein-chitosan nanocomplex was demonstrated in the formation of stable HIPPEs with an internal phase as high as 84%. The influence of the system composition on the stability, microstructure and rheology of the HIPPEs was determined. The HIPPEs stabilized by the cod protein-chitosan nanocomplex formed a compact three-dimensional network structure, which gave the emulsion a higher storage modulus, viscoelasticity and good thixotropy. Interestingly, the chemical stability of astaxanthin was significantly improved by the developed HIPPEs. The bioavailability of astaxanthin in the HIPPEs stabilized by the nanocomplexes of 2.0% (w/w) cod protein and 0.1% (w/w) chitosan reached 49%. In summary, these results demonstrated that the food-grade cod protein-chitosan nanocomplex had potential in the development of HIPPEs, which could be used as carriers for hydrophobic bioactive compound delivery.

Pickering emulsions stabilized from natural sources are often used to load unstable bio-active ingredients, such as astaxanthin (AXT), to improve their functionality. In this study, AXT-loaded Pickering emulsions were successfully prepared by 2,2,6,6-tetramethy-1-piperidine oxide (TEMPO)-oxidized cellulose nanofibers (TOCNFs) from Undaria pinnatifida. The morphology analysis showed that TOCNFs had a high aspect ratio and dispersibility, which could effectively prevent the aggregation of oil droplets. The stable emulsion was obtained after exploring the influence of different factors (ultrasonic intensity, TOCNFs concentration, pH, and ionic strength). As expected, AXT-loaded Pickering emulsions showed good stability at 50 °C and 14 days of storage. The results of simulated in vitro digestion showed that the emulsions exhibited higher release of free fatty acids (FFAs) and bioaccessibility of AXT than those in sunflower oil. Hence, our work brought new insights into the preparation of Pickering emulsions and their applications in protection and sustained, controlled release of AXT. [ABSTRACT FROM AUTHOR]

The protective effect of the high internal phase Pickering emulsions (HIPPEs) stabilized by salmon protein-procyanidins complex (SPC) on the algal oil and its application in sausages as a fat substitute were demonstrated in this study. The SPC was formed by the electrostatic interactions and hydrogen bonding to stabilize HIPPEs. The reduction of interfacial tension and the increase of three-phase contact angle from 58.3° to 78.7° further demonstrated the improved emulsification of SPC. With the SPC concentration changing from 0.5 % to 2.5 %, the emulsion stabilized by SPC droplets gradually become uniform and compact. The HIPPEs stabilized by SPC displayed good rheological properties and good thermal stability, and there was no demulsification with the increase of temperature. The emulsions stabilized by SPC also exhibited good storage stability, and the antioxidant activity of procyanidin in SPC resulted in the retention rate of DHA remaining as high as 70 % after 15 days of storage and the oxidation rate of internal phase was greatly slowed down. The sausages with complete fat replacement by HIPPEs had good textural properties and the cooking loss was reduced by 67 %. HIPPEs might become a solid fat substitutes served as a low-fat food used in the development of meat industry. [Display omitted] • HIPPEs stabilized by salmon protein-procyanidin complex (SPC) with DHA algal oil. • SPC stabilized HIPPEs displayed good rheological properties and thermal stability. • Procyanidin in SPC could reduce the loss of DHA in algal oil during storage. • The substitute of backfat by HIPPEs could improve the textural properties of sausage. [ABSTRACT FROM AUTHOR]

Double emulsions (DEs), one of the most promising dispersion systems, have attracted much attention in the food industry. However, instability and the need for synthetic surfactants hinder the application of DEs. The development of clean-label DEs with good stability remains a challenge. Herein, novel DE gels (DEGs) with water-in-oil-in-water morphology were developed by combining multiple gelation and emulsification processes, which can stabilize the dispersion system without the synthetic surfactants used in conventional emulsions. Gelatin and beeswax were used to gelatinize the internal aqueous and oil phases respectively. Sodium caseinate acted as the external aqueous phase emulsifier, while a blend of gellan gum (GG) and sodium alginate (SA) was introduced to create DEGs. The networks formed by SA and GG in the water phase inhibited the movement of droplets in the emulsions and improved their stability. The DEGs can withstand up to five freeze-thaw cycles and at least 100 d of storage. In addition, the textural properties of DEGs were characterized and the results suggested that DEGs could be used as a cheese simulant. DEGs could be used as carriers for the co-delivery of phycocyanin and astaxanthin. Their encapsulation efficiency was greater than 90%. Furthermore, in vitro digestion showed that DEGs significantly improved the bioavailability of astaxanthin and phycocyanin, which increased from 18.5 ± 0.15% and 16.3 ± 0.45% to 43.2 ± 0.35% and 41.6 ± 0.5%, respectively. In conclusion, we have demonstrated a novel strategy for the preparation of clean-label DEGs, which could be used as a carrier for the co-delivery of hydrophilic and hydrophobic substances. [Display omitted] • The PGPR-free W/O/W double emulsion was successfully prepared via oil gelation. • Gellan gum and sodium alginate double-network W/O/W emulsion gels were constructed. • The co-delivery of astaxanthin and phycocyanin was achieved using double emulsion gels. • Double emulsion gels improved the bioavailability of astaxanthin and phycocyanin. • Double emulsion gels mimic the texture of Cheese. [ABSTRACT FROM AUTHOR]

Recently, convenience-driven consumers have increasingly embraced prepared aquatic foods, facilitating a significant shift within the food industry. However, this change has presented a challenge for maintaining the quality of aquatic products in prepared food items since aquatic products are highly susceptible to microbial contamination during processing or storage. Herein, smart oleogels-in-water high internal phase emulsions (GHIPEs) stabilized solely by soybean lipophilic protein (LP) were prepared via oil phase gelation induced by glycerol monolaurate (GML). The purpose of this system is to act as an effective carrier and facilitate the precise release of thyme essential oils to extend the shelf life of food products. The gelation of the oil phase has significantly enhanced the stability of GHIPEs when compared to traditional HIPEs. When the GML reached 2%, the GHIPEs retained up to 87.18% ± 4.23 of thyme essential oil after 14 d. Moreover, the highest antioxidant potential of GHIPEs (with 2% GML) was confirmed through DPPH and ABTS free radical scavenging assays. Furthermore, the GHIPEs can release thyme essential oil in response to microbial growth, demonstrating their "smart sensing and targeted release" ability. Ultimately, the application of the GHIPEs in the preservation of Cololabis saira significantly reduced the total colony count, pH, TVB-N, and TBARS values (P < 0.05). Consequently, a ready-to-eat Cololabis saira product with an extended shelf life of 7 d at 4 °C was successfully realized, indicating the effectiveness of GHIPEs in preserving seafood freshness. These findings offer novel approaches to maintaining the freshness of prepared aquatic foods. [Display omitted] • LP stabilized oleogel-in-water high internal phase emulsions (GHIPEs) were prepared. • GML enhances GHIPE stability by gelling the oil phase and creating an interfacial film. • The essential oil retention rate is highest in the GHIPE that contains 2% GML. • GHIPEs smartly release thyme oil, hindering E. coli and S. aureus growth. • GHIPEs were successfully used to prepare ready-to-eat Cololabis saira. [ABSTRACT FROM AUTHOR]

The growing prevalence of dysphagia among the aging population presents a significant challenge. Many highly nutritious foods, like salmon, are often unsuitable for the elderly due to their firm texture when heated. To address this concern, a combination of salmon myofibrillar protein (SMP), Konjac glucomannan (KGM), and different emulsion fillers—such as oil droplets, octenyl succinic anhydride (OSA)-modified potato starch emulsion, and high methoxylated pectin (HMP) emulsions—was selected to enhance the network of salmon protein gels with the aims to create potential applications as dysphagia-friendly foods. The International Dysphagia Dietary Standardization Initiative (IDDSI) test indicated that all gel samples were classified as level 5. The OSA-SMP-KGM gel exhibited notably higher cohesiveness (P < 0.05), reduced adhesion, and enhanced mouthfeel. The OSA-SMP-KGM gel exhibited a smooth surface and excellent water retention (92.4 %), rendering it suitable for individuals with swallowing difficulties, particularly those prone to experiencing dry mouth. The yield stress of OSA-SMP-KGM gel was 594.14 Pa and stable structure was maintained during chewing and swallowing (γ e /γ v = 62.5). This study serves as a valuable reference for developing salmon-based products that are not only highly nutritious but also fulfill the criteria for a desirable swallowing texture. • Salmon protein gels with enhanced texture was prepared by using Konjac glucomannan. • Emulsion-filled salmon protein gels showed high water retention and structural stability. • Emulsion-filled improved the adhesion and high viscoelasticity of salmon protein gels. • Emulsion-filled salmon protein gels had potential as swallowable foods for elderly people. [ABSTRACT FROM AUTHOR]

Adequate amounts of live probiotics reaching the gut are necessary to maintain host health. However, the harsh environment during processing, the low pH of human gastric acid, and the high concentration of bile salts in the gut can significantly reduce survivability of probiotics. In this work, we propose a simple Pickering emulsion gels strategy to encapsulate Lactobacillus plantarum Lp90 into oil droplets filled in calcium alginate gels to improve its viability under pasteurization and gastrointestinal conditions. The emulsion gels were stabilized by the soluble complexes of salmon by-product protein (SP) and sodium alginate (ALG), and the aqueous phase was solidified by the addition of calcium. The interaction between SP and ALG and the effect of ALG concentration on emulsifying ability and emulsion stability were studied. The results from optical imaging, nuclear magnetic resonance, and rheological properties showed that the stability and viscosity of the emulsions gradually increased with the increased ALG concentration, while the droplet size of the emulsions and the content of free water in the system decreased significantly. Especially when the concentration of ALG was 1 %, the emulsion system was stable under the environment of high temperature and high ionic strength, and the water holding capacity was the highest. Through pasteurization and gastrointestinal digestion experiments, it was found that the survival rate of probiotics encapsulated in emulsion gels was significantly higher than that encapsulated in emulsions or hydrogels, which benefited from the dual action of oil droplets and calcium alginate gels network. These results provide a new strategy for the processing of probiotics and the high-value utilization of marine fish by-products. Schematic diagram of preparation of SP / ALG complexes stabilized Pickering emulsion gels and encapsulation of probiotics. [Display omitted] • Salmon by-products were used as new materials for forming Pickering emulsions. • Sodium alginate enhanced the emulsifying capacity of salmon by-product protein. • Calcium carbonate and gluconic acid-δ-lactone improved Pickering emulsion gels formation. • Emulsion gels effectively raised probiotics' viability after heat treatment and gastrointestinal digestion. [ABSTRACT FROM AUTHOR]

Dysphagia, a condition characterized by difficulty swallowing, has emerged as a threat to health. Herein, we investigated the feasibility of preparing a novel 3D-printed dysphagia diet using emulsions and gellan gum. A gel network was facilitated by the inclusion of gellan gum, which also helped to reduce the size of the oil droplets. Emulsion gels (with 0.3 %–0.5 % gellan gum) were stable at 25 °C for 30 days and tolerated a high ionic concentration of 800 mmol L−1. Emulsion gels remained stable after heat treatment and centrifugation. The excellent stability of the emulsion gels was related to the three-dimensional network developed by the gellan gum. The rheological results validated the solid-state behavior, shear thinning behavior and structural recovery of emulsion gels. Emulsion gels with 0.3 %–0.5 % gellan gum were suitable for 3D printing since they had high printing accuracy, self-support, and smooth surface texture. International Diet Standardization Initiative (IDDIS) tests have shown that emulsion gels can be classified as a level 3–5 dysphagia diet. In addition, the bioaccessibility of astaxanthin increased 1.7 times after being encapsulated by emulsion gels. Overall, these results demonstrate the potential of emulsion gels in the development of novel 3D-printed diets for dysphagia and bioactive protection. [Display omitted] • Emulsion gels were prepared by using GPPs-stabilized emulsions and gellan gum. • 3D networks formed by gellan gum promote the high stability of emulsion gels. • Emulsion gels with tunable rheological properties were developed. • 3D printing was applied to develop a visually appealing dysphagia diet. • Emulsion gels improved the bioaccessibility of astaxanthin. [ABSTRACT FROM AUTHOR]

Oil in water high internal phase Pickering emulsion (HIPEs) stabilized by edible colloid particles have attracted considerable attention for three-dimensional (3D) printing and delivery of a hydrophobic bioactive. In this paper, a facile route for preparing oil in water HIPEs was demonstrated, only requiring centrifuging gliadin/gelatinized starch nanocomposites (G/SNPs) stabilized pre-emulsions. The surface properties of G/SNPs were engineered which helped prevent oil coalescence during centrifugation, while obtaining HIPEs with oil phase fractions up to 77.3%, simultaneously. The resultant HIPEs exhibited shear-thinning behavior with high solid viscoelasticity. Furthermore, HIPEs with internal phase fraction above 80% were successfully prepared simply by adjusting the ionic strength. The HIPEs with suitable rheology properties for 3D printing were obtained, and the enhanced viscoelasticity and thixotropic recovery could be attributed to the electrostatic shielding under higher ionic strength. In addition, the light stability and bioaccessibility of astaxanthin were significantly improved by HIPEs, and more than 90% astaxanthin was retained after heating at 95 °C for 30 min. These results proved a new route for producing HIPEs with improved performance, opening new possibilities for manufacturing future food and delivery of hydrophobic bioactive molecules. [Display omitted] • A facile route for preparing HIPEs was established by centrifuging pre-emulsions. • The properties of HIPEs were tuned by NaCl content in pre-emulsions. • NaCl changes the rheological properties of HIPEs by changing oil droplet interactions. • The presence of NaCl improved the 3D printing performance of HIPEs. • HIPEs with 100 mmol L−1 NaCl increased the stability and bioavailability of astaxanthin. [ABSTRACT FROM AUTHOR]

SBP-EGCG complex stabilized high internal phase Pickering emulsions loaded with astaxanthin-and algal oil-loaded were used for 3D food printing. [Display omitted] • Sea bass protein (SBP)-(-)-Epigallocatechin-3-gallate (EGCG) complex was prepared. • The SBP-EGCG complex with antioxidant activity could be used to stabilize HIPPEs. • The SBP-EGCG complex endowed HIPPEs with and excellent rheological properties. • The HIPPEs improved the stability of astaxanthin and algal oil. • The HIPPEs could be used as food-grade printing material. The protective effect of sea bass protein (SBP)-(−)-epigallocatechin-3-gallate (EGCG) covalent complex-stabilized high internal phase (algal oil) Pickering emulsions (HIPPEs) on astaxanthin and algal oils was demonstrated in this study. The SBP-EGCG complex with better wettability and antioxidant activity was formed by the free radical-induced reaction to stabilize HIPPEs. Our results show that the SBP-EGCG complex formed dense particle shells surrounding the oil droplets, and the shells were crosslinked with the complex in the continuous phase to produce a network structure. The rheological analysis demonstrated that the SBP-EGCG complex endowed HIPPEs with high viscoelasticity, high thixotropic recovery, and good thermal stability, which were beneficial for three-dimensional (3D) printing applications. HIPPEs stabilized by SBP-EGCG complex were applied to improve the stability and bioaccessibility of astaxanthin and to delay algal oil lipid oxidation. The HIPPEs might become a food-grade 3D printing material served as a delivery system for functional foods. [ABSTRACT FROM AUTHOR]

[Display omitted] • Haematococcus pluvialis protein were prepared to stabilize Pickering emulsions. • Pickering emulsions based on HPP showed good stability and rheological properties. • HPP-stabilized Pickering emulsions displayed excellent antioxidant activity. • The emulsion nutritional microspheres were applied in traditional dumpling stuffing. In this study, the oil-in-water Pickering emulsions were prepared using Haematococcus Pluvialis protein (HPP) particles as an emulsifier by a simple one-step emulsification method. The internal oil phase was as high as 70 % due to the excellent emulsifying properties of HPP, and the average size of oil droplets in the emulsion was around 20 μm. The emulsion prepared by 2.5 % HPP with the oil phase ratio of 70 % showed the best stability after 14 days of storage, and the emulsion could maintain stability at acidic condition, high ionic strength, low and high temperatures. However, all emulsion samples exhibited shear thinning phenomenon, and the higher HPP concentration and oil phase ratio led to greater G′ and G″ modulus. NMR relaxation results showed that high concentration HPP could limit the mobility of free water in the emulsion and improve the emulsion stability. The HPP-stabilized emulsion could inhibit the oxidation of oil phase during storage due to the DPPH and ABTS radical scavenging activity of astaxanthin (AST) in HPP. Finally, the nutritional microspheres based on HPP-stabilized emulsion showed good stability in traditional dumplings and could reduce the loss of AST and DHA in algae oil during the boiling of dumplings. [ABSTRACT FROM AUTHOR]

The versatile applications of high internal phase emulsions (HIPEs) in the food industry have aroused widespread interest. However, it remained a challenge to prepare HIPEs that were solely stabilized by proteins and had desirable stability and rheological properties. Herein, stable and tailorable HIPEs stabilized solely by whey protein isolate (WPI) were prepared via oil phase gelatinization by glycerol monostearate (GM). Unlike conventional HIPEs, the small size of oil droplets (from 17.06 μm to 5.43 μm) and gel-like network structure in the oil phase, a resultant of the gelatinization of the oil phase, endow the superior stable and desirable rheological properties of our oleogels-in-water HIPEs. Oil gelation could improve the freezing-thawing stability of the oleogels-in-water HIPEs, and the appearance remained stable after six freezing-thawing cycles. The rheological properties of the oleogels-in-water HIPEs could be tailored by GM concentrations, as GM increased their viscoelasticity and recoverability, which proved the printability of the oleogels-in-water HIPEs. Moreover, the half-life of fucoxanthin in fucoxanthin-loaded oleogels-in-water HIPEs was 2.5 times higher than that dissolved in oil, the increased stability of fucoxanthin in the oleogels-in-water HIPEs was owing to the gel network structure formed by GM. In vitro digestion suggested encapsulation of fucoxanthin by oleogels-in-water HIPEs was an effective way to improve their oral bioaccessibility (28.62%–45.48%). These results demonstrated the potential of oil gelation in designing novel HIPEs for numerous food applications. [Display omitted] • Novel oleogel-in-water HIPEs solely stabilized by WPI were prepared. • The freezing-thawing stability of HIPEs was improved by oil phase gelation. • HIPEs had excellent rheological properties and could be used for 3D printing. • Oleogel-in-water HIPEs improved the bioaccessibility of fucoxanthin. [ABSTRACT FROM AUTHOR]

Gliadin, a plant-based amphiphilic protein, has hydrophilic deficiencies in preparing Pickering emulsions. Herein, konjac glucomannan was introduced to improve the wettability of gliadin, and oil-in-water Pickering emulsions stabilized by konjac glucomannan/gliadin colloidal particles (GKPs) with algal oil as internal oil phase were fabricated. The major force between konjac glucomannan and gliadin was hydrogen bonding and the morphology of GKPs appeared as independently dispersed spheres. The presence of konjac glucomannan changed the conformation of gliadin and improved the wettability of GKPs. When the mass ratio of gliadin to konjac glucomannan was 1:1, the three-phase contact angle (θ) of GKPs reached 91.6 ± 0.6°. The Pickering emulsion stabilized by GKPs showed high storage, centrifugation, pH and ionic strength stability. Meanwhile, konjac glucomannan increased the viscosity of the Pickering emulsion. When the mass ratio of gliadin to konjac glucomannan was 1:1, the bioaccessibility of astaxanthin reached 22.37 ± 0.62%, which was 4.5 times higher than that of astaxanthin in pure oil. Thus, Pickering emulsion stabilized by GKPs is a promising delivery system for astaxanthin in the food industry. [Display omitted] • Gliadin/konjac glucomannan colloidal particles (GKPs) were prepared. • The properties of GKPs were tuned by the ratio of gliadin/konjac glucomannan. • The film structure formed by GKPs contributed to the stability of the emulsion. • The stability of astaxanthin embedded in Pickering emulsion was improved. • GKPs stabilized emulsion is favorable for the bioaccessibility of astaxanthin. [ABSTRACT FROM AUTHOR]

Pickering emulsion gels (PEGs) are structured emulsions that have demonstrated their advantages in the delivery of bioactive compounds since the gel network inhibits droplet coalescence, Ostwald ripening, and phase separation. Herein, the gliadin/starch nanocomposites (G/SNPs) with distinct gliadin/starch ratios were prepared and used to stabilize the PEGs. The interaction between gliadin and gelatinized starch was confirmed by fluorescence and Fourier transform infrared (FTIR) spectra. The presence of gelatinized starch improved the wettability of G/SNPs. The maximum three-phase contact angle was 84° when the ratio of gliadin/starch was 1:5 (G/SNPs 1:5). The appearance, micromorphology, oil droplet size distribution, and rheological properties suggested that stable PEGs stabilized by G/SNPs were formed. The PEGs stabilized by G/SNPs 1:5 were stable for at least one year when stored at room temperature. The super stability of PEGs was related to the compact three-dimensional network structure. Moreover, PEGs were stable at pH values ranging from 3 to 11 and tolerated high ionic strength up to 1000 mmol L−1 NaCl. Furthermore, the retention rate of astaxanthin in the G/SNPs 1:5 stabilized PEGs was improved since the half-life of encapsulated astaxanthin was 2.3 times longer than that in oil. In addition, in vitro digestion suggested the bioaccessibility of astaxanthin in PEGs was 1.5 times higher than that of oil. Taken together, these results indicated that G/SNPs stabilized PEGs were promising carriers for the better delivery of hydrophobic bioactive compounds. [Display omitted] • The properties of gliadin and gelatinized starch complex (G/SNPs) were investigated. • Ultra-stable Pickering emulsion gels (PEG) stabilized by G/SNPs were fabricated. • The rheological properties of the PEG were tuned by changing the microstructure. • The stability of astaxanthin in the G/SNPs stabilized PEG was improved significantly. • G/SNPs 1:5 stable PEG improved the bioavailability of astaxanthin. [ABSTRACT FROM AUTHOR]

Astaxanthin and phycocyanin were recommended for their bioactivities. However, limited stability and low bioavailability were not conducive to their applications in the food industry. A pH-sensitive double W 1 /O/W 2 emulsion-filled hydrogel loaded concomitantly with astaxanthin and phycocyanin was prepared using the two-step emulsification process. First, the W 1 /O emulsion was fabricated using polyglycerol polyricinoleate as a hydrophobic emulsifier. Second, W 1 /O/W 2 emulsions are typically formed by homogenizing W 1 /O emulsions with an aqueous phase containing sodium caseinate. Later, gellan gum was added to the double emulsion as an additional stabilizer and gelling agent to prepare the double emulsion-filled hydrogel. The influence of gellan gum on the microstructure, rheology, and stability of double emulsions was investigated. The double emulsions remained stable during 30 days' storage when the content of gellan gum was above 0.4% since the hydrogel formation. The microstructure of double emulsions was maintained under the acidic environment due to the network formed by gellan gum while transformed from hydrogel state to solution state since the disintegration of gellan gum network under neutral conditions. Further, based on the pH-sensitive nature of double emulsion-filled hydrogel, the co-encapsulation of phycocyanin and astaxanthin and the in vitro release behavior were demonstrated. The maximum encapsulation efficiency of phycocyanin and astaxanthin was 94.1% and 90.82%, respectively. In vitro digestion proved their intestinal targeted release ability. These results suggested that the double emulsion-filled gellan gum hydrogel can be used as a pH-sensitive carrier for intestinal targeted delivery of hydrophobic and hydrophilic food bioactive ingredients. [Display omitted] • pH-sensitive double emulsion-filled gellan gum hydrogel was prepared. • Co-encapsulation of astaxanthin and phycocyanin was achieved. • Gellan gum improved the encapsulation efficiency of astaxanthin and phycocyanin. • The double emulsions-filled hydrogel achieved intestinal targeting delivery. [ABSTRACT FROM AUTHOR]

Food-grade high internal phase Pickering emulsions (HIPPEs) stabilized by protein-based particles have received widespread attention because of their potential applications in the food industry. Herein, HIPPEs stabilized by sea bass protein (SBP) microgel particles were prepared using a simple one-step method. Its internal phase volume fraction was as high as 88% oil-in-water emulsion. The impact of SBP microgel particles concentration on the physical and chemical properties of HIPPEs was investigated. The SBP microgel particles improved the environmental stability of HIPPEs. Confocal laser scanning microscope (CLSM) and cryo-scanning electron microscope (cryo-SEM) images showed a three-dimensional network structure formed around oil droplets through SBP microgel particles. The average particles size of the HIPPEs droplets decreased with the increased concentration of SBP microgel particles. In rheological analysis, as the concentration of SBP microgel particles increased, HIPPEs showed higher viscoelasticity, excellent recovery, and thixotropy, which further proved the potential application of HIPPEs in 3D printing. The physical and chemical stability of astaxanthin was improved after encapsulation of HIPPEs. Further, the lipolysis degree of HIPPEs and the bioaccessibility of astaxanthin during in vitro digestion were improved also by the SBP microgel particles. Interestingly, the bioaccessibility of astaxanthin in HIPPEs stabilized by 4 wt% SBP microgel particles reached 51.17%. Three-dimensional (3D) printing experiments confirmed the extrudability, printing performance, and self-supporting properties of HIPPEs. In short, the HIPPEs stabilized by SBP microgel particles could be used as a delivery vehicle for astaxanthin, and the HIPPEs loaded with astaxanthin might have potential as a 3D printing material for edible functional foods. [Display omitted] • Sea bass protein microgel particles were prepared to stabilize HIPPEs. • HIPPEs had a three-dimensional network structure and good rheological properties. • HIPPEs improved the stability and bioaccessibility of astaxanthin. • Astaxanthin-loaded HIPPEs could be used as food-grade 3D printing materials. [ABSTRACT FROM AUTHOR]