Enhancing the physicochemical stability and digestibility of DHA emulsions by encapsulation of DHA droplets in caseinate/alginate honeycomb-shaped microparticles

Food & Function
Ningning MaYanping Cao

Abstract

Docosahexaenoic acid (DHA) was encapsulated in caseinate/alginate microparticles by adjusting the pH based on the electrostatic complexation, in order to improve the physicochemical stability and digestibility of single caseinate-stabilized DHA emulsions. In this study, relatively stable honeycomb-shaped DHA microparticles were formed by electrostatic complexation between positively charged caseinate-coated DHA droplets, caseinate and negatively charged alginate at pH 4.5. The zeta-potential, particle size, size distribution, physical stability, microstructure, DHA oxidation and free fatty acids (FFA) release rate in a simulated gastrointestinal tract (GIT) model were determined. Dynamic light scattering (DLS) and confocal laser scanning microscopy (CLSM) measurements indicated that DHA microparticles had a particle size (1521.00 ± 39.15 nm) significantly larger than that of caseinate-stabilized DHA emulsions (243.23 ± 4.51 nm). The microparticles were much more stable near the isoelectric point (pI) of the adsorbed proteins compared with the single emulsions according to the original transmissions of LUMiSizer. The cryo-scanning electron microscopy (Cryo-SEM) images also showed that the microparticles formed a specific honeyco...Continue Reading

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Methods Mentioned

BETA
dynamic light scattering
confocal laser scanning microscopy

Software Mentioned

SPSS
CONTIN
LUMiSizer

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