docosahexaenoic acid (dha) algal oil, milk fat globule membrane, oil emulsification, stability, bioaccessibility, Food processing and manufacture, TP368-456

Objective: To enhance the bioavailability of functional substances and the stability of reprocessed products, the development of different algal oil product forms and the application of simulated milk fat globule membrane (MFGM) embedding systems in food research and development were investigated. Methods: Algal oil containing no less than 74% docosahexaenoic acid (DHA) was utilized as the main embedding component. Two types of simulated MFGM emulsification systems for algal oil were optimized through single-factor experimental design and response surface methodology. The physical and oxidative stability of these systems were evaluated using indicators including mean particle size, clarification index, and peroxide value. In vitro simulated digestion was subsequently conducted to assess sample digestion characteristics. Results: The optimal formulation process was determined to involve 10% algal oil, 0.04% vitamin E, 1.10% soybean lecithin, and 1.32% concentrated whey protein. Through sequential addition of the oil phase to the aqueous phase followed by 10000 r/min shearing for 5 minutes and 62000 kPa homogenization (5 passes), an emulsion with mean particle size of 241.3 nm was obtained. Significant improvements in physical and oxidative stability were achieved through 121 ℃ high-temperature pressure sterilization (12 minutes) and 4 ℃ low-temperature storage (P