Abstract：
BACKGROUND: Algae oil has garnered widespread acclaim due as a result of its high purity of docosahexaenoic acid (DHA) and excellent safety profile. The present study aimed to develop stable nanoemulsions (NEs) systems containing DHA from algae oil through thermal sterilization by combining modified whey protein concentrate (WPC) with low methoxyl pectin (LMP), as well as to investigate the impact of LMP concentration on the thermal stability and the gastrointestinal delivery efficiency of DHA NEs.
RESULTS: The addition of LMP enhanced the stability of the emulsion after sterilization, at the same time as improving the protective and sustained release effects of DHA in the gastrointestinal tract. Optimal effect was achieved at a LMP concentration of 1% (10 g kg-1 sample), the stability of the emulsion after centrifugation increased by 17.21 ± 5.65% compared to the group without LMP, and the loss of DHA after sterilization decreased by only 0.92 ± 0.09%. Furthermore, the addition of 1% LMP resulted in a substantial reduction in the release of fatty acids from the NEs after gastrointestinal digestion simulation, achieving the desired sustained-release effect. However, excessive addition of 2% (20 g kg-1 sample) LMP negatively impacted all aspects of the NEs system, primarily because of the occurrence of depletion effects.
CONCLUSIONS: The construction of the LMP/WPC-NEs system is conducive to the protection of DHA in algae oil and its sustained-release in the gastrointestinal tract. The results of the present study can provide reference guidance for the application of algae oil NEs in the food field. © 2024 Society of Chemical Industry.
RESULTS: The addition of LMP enhanced the stability of the emulsion after sterilization, at the same time as improving the protective and sustained release effects of DHA in the gastrointestinal tract. Optimal effect was achieved at a LMP concentration of 1% (10 g kg-1 sample), the stability of the emulsion after centrifugation increased by 17.21 ± 5.65% compared to the group without LMP, and the loss of DHA after sterilization decreased by only 0.92 ± 0.09%. Furthermore, the addition of 1% LMP resulted in a substantial reduction in the release of fatty acids from the NEs after gastrointestinal digestion simulation, achieving the desired sustained-release effect. However, excessive addition of 2% (20 g kg-1 sample) LMP negatively impacted all aspects of the NEs system, primarily because of the occurrence of depletion effects.
CONCLUSIONS: The construction of the LMP/WPC-NEs system is conducive to the protection of DHA in algae oil and its sustained-release in the gastrointestinal tract. The results of the present study can provide reference guidance for the application of algae oil NEs in the food field. © 2024 Society of Chemical Industry.
摘要：
背景:藻类油因其高纯度的二十二碳六烯酸(DHA)和优异的安全性而获得广泛赞誉。本研究旨在通过将改性乳清蛋白浓缩物（WPC）与低甲氧基果胶（LMP）结合起来，通过热灭菌开发含有海藻油DHA的稳定纳米乳液（NEs）系统。以及研究LMP浓度对DHANEs热稳定性和胃肠道给药效率的影响。
结果：添加LMP增强了灭菌后乳液的稳定性，同时提高了DHA在胃肠道中的保护和缓释作用。在LMP浓度为1％（10gkg-1样品）时达到了最佳效果，离心后乳液的稳定性比无LMP组增加17.21±5.65%，灭菌后DHA的损失仅减少了0.92±0.09%。此外，添加1％LMP导致在胃肠道消化模拟后从NE释放脂肪酸的大幅减少，达到预期的缓释效果。然而,过量添加2%(20gkg-1样品)LMP对NEs系统的所有方面都产生了负面影响，主要是因为耗竭效应的发生。
结论：LMP/WPC-NEs系统的构建有利于海藻油中DHA的保护及其在胃肠道中的缓释。本研究结果可为藻类油NEs在食品领域的应用提供参考指导。©2024化学工业学会。
结果：添加LMP增强了灭菌后乳液的稳定性，同时提高了DHA在胃肠道中的保护和缓释作用。在LMP浓度为1％（10gkg-1样品）时达到了最佳效果，离心后乳液的稳定性比无LMP组增加17.21±5.65%，灭菌后DHA的损失仅减少了0.92±0.09%。此外，添加1％LMP导致在胃肠道消化模拟后从NE释放脂肪酸的大幅减少，达到预期的缓释效果。然而,过量添加2%(20gkg-1样品)LMP对NEs系统的所有方面都产生了负面影响，主要是因为耗竭效应的发生。
结论：LMP/WPC-NEs系统的构建有利于海藻油中DHA的保护及其在胃肠道中的缓释。本研究结果可为藻类油NEs在食品领域的应用提供参考指导。©2024化学工业学会。
