A novel gellan-based nanoemulgel delivery system for co-encapsulation and in vitro digestion of hydrophilic/hydrophobic nutraceuticals.

Preventive healthcare strategies are gaining attention over traditional approach of treating and managing diseases. The use of food hydrocolloids has garnered interest in developing innovative food formulations promoting healthy eating habits. Among emerging carrier systems, nanoemulgel holds significant potential with its ability to deliver hydrophilic and lipophilic nutraceuticals through a combination of nanoemulsion and hydrogel technology. For the first time, this study utilized gellan as an emulsifier and gelling agent to develop a novel nanoemulgel functional food system. Initially, a nanoemulsion composed of gellan and clove oil was prepared, having an average size of 40.10 ± 9.42 nm, which was stable under different physiological conditions. Further, nanoemulsion was combined with gellan hydrogel fabricated using ʟ-Glutamic acid as bio-linker to formulate nanoemulgel that was characterized thoroughly. We employed this system to co-encapsulate hydrophobic naringenin and hydrophilic vitamin B. Additionally, encapsulation efficiency and release rate studies revealed high stability of bioactive at acidic pH. Moreover, release mechanism followed Korsmeyer-Peppas model and zero-order kinetics. During simulated in vitro digestion studies, site-directed release of nutraceuticals was observed. Therefore, present study represents a significant effort in developing novel functional food systems that aid in disease prevention and maintaining healthy lifestyle.