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]

通讯作者：Wang, F[1]

机构：[1]Beijing Union Univ, Coll Biochem Engn, Beijing, Peoples R China;[2]China Biotech Fermentat Ind Assoc, Beijing, Peoples R China;[3]Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Food, Beijing, Peoples R China

第一机构：北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Coll Biochem Engn, Beijing, Peoples R 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-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20252018435756);Scopus(收录号：2-s2.0-105005099481);WOS:【SCI-EXPANDED(收录号:WOS:001496580200003)】；

基金：This research was funded by National Key Research and Development Program (2023YFF1103804) , Guxian Gushu Food Co., Ltd., Linfen City, Shanxi Province, China (No.50304JA2213) , and the Academic Research Projects of Beijing Union University (No. ZK10202306) .

语种：英文

外文关键词：Krill oil; Whey protein isolate; Chitosan; Pickering emulsion; Stability; Encapsulation efficiency

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.