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.