文献类型：期刊文献

英文题名：Synergistic enhancement of krill oil stability and bioavailability via whey protein isolate-chitosan dual-layer encapsulation system

作者：He, Yi[1]; Liu, Bo[1]; Ma, Xuan[1]; Hu, Xiuyu[2]; Yan, Wenjie[1,3]; Wang, Feng[1]

第一作者：He, Yi

机构：[1] College of Biochemical Engineering, Beijing Union University, Beijing, China; [2] China Biotech Fermentation Industry Association, Beijing, China; [3] Beijing Key Laboratory of Bioactive Substances and Functional Food, Beijing Union University, Beijing, China

第一机构：北京联合大学生物化学工程学院

通讯机构：[1]College of Biochemical Engineering, Beijing Union University, Beijing, China|[1141726]北京联合大学生物化学工程学院;[11417]北京联合大学;

年份：2025

卷号：225

外文期刊名：LWT

收录：EI(收录号：20252018435756);Scopus(收录号：2-s2.0-105005099481)

语种：英文

外文关键词：Emulsification

摘要：Krill oil (KO), a premium source of omega-3 fatty acids, astaxanthin, essential amino acids, and vitamins, is susceptible to oxidative degradation during storage. A novel dual-layer encapsulation system was developed utilizing whey protein isolate (WPI) and chitosan (CS) to enhance both storage stability and bioavailability of krill oil (KO). The optimal formulation (2 % WPI, 0.5 % CS) achieved 80.43 % encapsulation efficiency with superior physicochemical properties (particle size: 262.83 nm, zeta potential: 68.47 mV). Confocal Laser Scanning Microscope (CLSM) analysis revealed that WPI effectively encapsulated KO droplets while CS formed a protective outer layer around WPI-KO emulsion and FTIR confirmed the successful formation of WPI-CS interfacial complexes, synergistically enhancing both encapsulation efficiency and stability. During 30-day storage, the composite emulsion maintained exceptional stability, attributed to WPI's emulsifying and antioxidant properties combined with CS's protective barrier function. Following simulated gastrointestinal digestion, the dual-layer system exhibited significantly higher ferric reducing antioxidant power (2.8-fold increase) and superior intestinal bioavailability (74.36 %) compared to single-wall formulations, demonstrating successful preservation of both storage stability and bioactivity. This synergistic approach provides new insights for developing functional food delivery systems with enhanced stability and bioavailability. ? 2025 The Authors