Phospholipid–Protein Structured Membrane for Microencapsulation of DHA Oil and Evaluation of Its In Vitro Digestibility: Inspired by Milk Fat Globule Membrane

Abstract

The present study aims to design a milk fat globule membrane (MFGM)-inspired structured membrane (phospholipid- and protein-rich) for microencapsulation of docosahexaenoic acid (DHA) oil. DHA-enriched oil emulsions were prepared using different ratios of sunflower phospholipid (SPL), proteins [whey protein concentrate (WPC), soy protein isolate (SPI), and sodium caseinate (SC)], and maltodextrin and spray-dried to obtain DHA microcapsules. The prepared DHA oil emulsions have nanosized particles. SPLs were found to affect the secondary structure of WPC, which resulted in increased exposure of the protein hydrophobic site and emulsion stability. SPL also reduced the surface tension and viscosity of the DHA oil emulsions. In vitro digestion of the spray-dried DHA microcapsules showed that they were able to effectively resist gastric proteolysis and protect their bioactivity en route to the intestine. The DHA microcapsules have a high lipid digestibility in the small intestine with a high DHA hydrolysis efficiency (74.3%), which is higher than that of commercial DHA microcapsules.

O/W Emulsion Stabilized by Bovine Milk Phospholipid–Protein Nanoemulsions: Preparation, Stability, and In Vitro Digestion

“…The LDs of human milk and the O/W emulsion in the intestinal phase are consistent. Compared to IF, human milk and the O/W emulsion exhibited higher LDs at the end of intestinal digestion, which could be attributed to the structured PL-protein at the interface . And the LDs were 68.00 ± 1.05% for human milk, 62.74 ± 2.51% for the O/W emulsion, and 50.90 ± 2.70% for IF.…”

Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion and their corresponding microcapsules

“…The authors thus suggested that the SL molecules gradually replaced the interfacial proteins and that the displaced interfacial proteins subsequently self-aggregated. The charged groups became masked through aggregation, resulting in a reduction in the absolute value of the ζpotential of the emulsion (Kwaambwa and Rennie, 2012;Chen et al 2020).…”

“…These changes reflect changes in the interor intramolecular forces between amino acids in the protein and surrounding mediators (Miranda, 2001;Gu et al 2010). Chen et al (2020) reported that shifts in the bands of amides I and II indicated that the addition of sunflower phospholipid effectively enhanced the hydrogen-bonding forces of whey protein concentrate, sodium caseinate and soy protein isolate, thereby improving protein stability. Therefore, based on the changes in the vibrations of its functional groups, SL may also generate a force that affects the protein structure, which is consistent with our results.…”

“…Soy lecithin is an amphiphilic small-molecule surfactant that can combine with proteins through hydrophobic interactions to provide stability for protein emulsions (Sun et al 2018). Studies have demonstrated that small-molecule surfactants and proteins coexist at the oil-water interface; these molecules can interact with each other and adsorb onto the interface, thereby forming a thick protective film on the fat surface (McClements and Jafari, 2018;Chen et al 2020). Small-molecule surfactants and proteins adsorbed on the oil-water interface reduce interfacial tension and prevent aggregation to improve the stability of protein emulsions (Gallier et al 2015).…”

Formulation and optimization of astaxanthin nanoemulsions with marine phospholipids derived from large yellow croaker (Larimichthys crocea) roe

“…With the extension of storage period, the quality of emulsion changed gradually, with continuous increase in particle size (Young and Nitin, 2019). In general, the system is considered to be relatively stable when the zeta-potential reaches 25 mV in absolute value (Chen et al, 2020). Figure 6C demonstrates that the zeta-potential values increased with the increase of storage days, and the absolute value was above 25 mV at 5°C and 25°C during storage days, which depicted that AST nanoemulsions prepared by LYCRPLs could be stable for 28 days at 5°C and 25°C, and became slightly unstable at higher temperature.…”