High internal-phase pickering emulsions stabilized by mung bean protein–glycyrrhizin complexes for β-carotene delivery

Novel mung bean protein (MBP)-glycyrrhizin acid (GA) complexes were fabricated via non-covalent interactions, optimized for particle size, zeta potential, solubility, and emulsifying properties. GA addition order (pre/post pH-ultrasonic treatment) influenced complex characteristics. MBP-GA effectively stabilized high internal-phase Pickering emulsions (HIPPEs), forming dense interfacial networks that enhanced physical stability. Compared to MBP alone, MBP-GA improved β-carotene encapsulation efficiency by 97.99 % and significantly enhanced its thermal/photo-stability in HIPPEs, with GA addition order affecting stability outcomes. In vitro digestion revealed MBP-GA increased β-carotene bioaccessibility by 39.88 %. In vivo, MBP-GA-stabilized HIPPEs boosted total antioxidant capacity in mouse eyeballs versus MBP systems. This study demonstrates MBP-GA as a multifunctional emulsifier for HIPPEs, enabling efficient β-carotene delivery with enhanced stability and bioactivity, highlighting its potential in functional food applications.