Preparation and Stability Study of Enteric-Coated Tuna Oil Nanoemulsion with Intestinal Release Capability
Tuna oil is rich in long-chain ω-3 PUFAs,which is widely used in fortified foods because of its various nutritional and health effects.However,tuna oil faces certain processing limitations due to its easy oxidation and poor biocompatibility.In this study,stable tuna oil nanoemulsions(WPI-NEs)were prepared using a microf luidization method with whey protein isolate(WPI)as the stabilizer.The stability of the tuna oil nanoemulsions was characterized through measurements of average particle size,Zeta-potential,Polydispersity Index,optical microscopy observation and oxidation detection methods.The results indicated that the optimal mass fraction of WPI was 2%.On this basis,the covalent(WPI-EGCG-NEs)and non-covalent(WPI/EGCG-NEs)nanoemulsions were constructed with epigallocatechin gallate(EGCG)and WPI.The EGCG-WPI-NEs could maintain good fluidity after 15 days of storage in the dark.Compared to WPI-NEs,both WPI-EGCG-NEs and WPI/EGCG-NEs could effectively inhibit the oxidation of fish oil during light avoidance storage.After 15 days of storage at 25℃,the lipid hydroperoxide contents of WPI-NEs,WPI/EGCG-NEs and WPI-EGCG-NEs were 17.9 mol·kg-1,13.1 mol·kg-1,and 11.4 mol·kg-1,respectively;the thiobarbituric acid values were 1.02 mmol·g-1,0.79 mmol·g-1,and 0.75 mmol·g-1,respectively.In vitro simulated digestion experiments showed that after 120 minutes of digestion,the fatty acid release rates reached 83.7%,80.8%,and 76.6%for WPI-NEs,WPI/EGCG-NEs,and WPI-EGCG-NEs,respectively,indicating that WPI-EGCG-NEs could better inhibit droplet aggregation,partially inhibit lipase hydrolysis,and delay fatty acid release.This study provides some reference for the construction and application of tuna oil nano-delivery system.
tuna oilnanoemulsionwhey protein isolatecovalent complexin vitro digestion
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