Whey protein isolate (WPI) nanoparticles were fabricated with Ca2+ induced cross-linking and used as an effective particle stabilizer for high internal phase Pickering emulsion (HIPPE) formulation aiming to improve the chemical stability and bioaccessibility of β-carotene (BC). Ca2+ concentration dominated the characteristics of WPI nanoparticles. Spherically shaped and homogeneously dispersed WPI nanoparticles with a Z-average diameter of approximately 150.0 nm were obtained with 5.0 mM Ca2+ concentration. No cytotoxicity was observed for WPI nanoparticles even at 10.0 mg mL-1 concentration. HIPPE (oil fraction 80.0%, w/w) can be successfully prepared with WPI nanoparticles at a concentration as low as 0.2% (w/w) and was stable for at least 2 months at room temperature. A higher WPI nanoparticle concentration resulted in more solid-like HIPPEs. BC exhibited appreciably higher retention in HIPPEs than in bulk oil during 30 days of storage at 50 °C. Moreover, BC bioaccessibility was appreciably improved with the HIPPE delivery system. Both the chemical stability and bioaccessibility of BC increased with the increase of WPI nanoparticle concentrations from 0.2 to 1.0% (w/w). The results obtained in this study may facilitate the fabrication of edible and biocompatible protein-based nanoparticle stabilizers for HIPPE formulation with more innovative and tailored functionalities.

中文翻译：

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用钙交联的乳清蛋白纳米颗粒制备高内相Pickering乳液，以稳定和输送β-胡萝卜素。

乳清蛋白分离物（WPI）纳米粒子是通过Ca2 +诱导的交联制备的，并被用作高内相Pickering乳液（HIPPE）配方的有效颗粒稳定剂，旨在提高β-胡萝卜素（BC）的化学稳定性和生物可及性。Ca2 +浓度主导着WPI纳米颗粒的特性。在5.0 mM Ca2 +浓度下，获得Z形平均直径约为150.0 nm的球形，均匀分散的WPI纳米颗粒。即使在10.0 mg mL-1的浓度下，也未观察到WPI纳米颗粒的细胞毒性。可以使用低至0.2％（w / w）的WPI纳米颗粒成功制备HIPPE（油含量80.0％，w / w），并且在室温下稳定至少2个月。较高的WPI纳米粒子浓度导致产生更多的固体HIPPE。在50°C下储存30天时，BC在HIPPE中显示出比在散装油中更高的保留率。此外，使用HIPPE输送系统可显着改善BC的生物可及性。随着WPI纳米颗粒浓度从0.2％（w / w）增加到BC，BC的化学稳定性和生物可及性均增加。在这项研究中获得的结果可能有助于制造具有更多创新和定制功能的HIPPE配方的可食用和生物相容性基于蛋白质的纳米粒子稳定剂。2至1.0％（w / w）。在这项研究中获得的结果可能有助于制造具有更多创新和定制功能的HIPPE配方的可食用和生物相容性基于蛋白质的纳米粒子稳定剂。2至1.0％（w / w）。在这项研究中获得的结果可能有助于制造具有更多创新和定制功能的HIPPE配方的可食用和生物相容性基于蛋白质的纳米粒子稳定剂。