Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers

In this paper, we report for the first time the use of a well-dispersed gelatin particle as a representative of natural and biocompatible materials to be an effective particle stabilizer for high internal phase emulsion (HIPE) formulation. Fairly monodispersed gelatin particles (∼200 nm) were synthesized through a two-step desolvation method and characterized by dynamic light scattering, ζ-potential measurements, scanning electron microscopy, and atomic force microscopy. Those protein latexes were then used as sole emulsifiers to fabricate stable oil-in-water Pickering HIPEs at different concentrations, pH conditions, and homogenization times. Most of the gelatin particles were irreversibly adsorbed at the oil–water interface to hinder droplet coalescence, such that Pickering HIPEs can be formed by a small amount of gelatin particles (as low as 0.5 wt % in the water phase) at pH far away from the isoelectric point of the gelatin particles. In addition, increasing homogenization time led to narrow size distribution of droplets, and high particle concentration resulted in more solidlike Pickering HIPEs. In vitro controlled-release experiments revealed that the release of the encapsulated β-carotene can be tuned by manipulating the concentration of gelatin particles in the formulation, suggesting that the stable and narrow-size-distributed gelatin-stabilized HIPEs had potential in functional food and pharmaceutical applications.