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Article Abstract
Docosahexaenoic acid (DHA) algal oil is susceptible to oxidation, restricting its application in food industry. The DHA algal oil was converted to Pickering high internal phase emulsions (HIPEs) fabricated by dynamic high-pressure microfluidization (DHPM) modified oat protein isolates (MOPIs). DHPM treatment enhanced the amphiphilicity and interfacial activity of MOPIs, leading to the formation of HIPEs with regular polygonal network structures consisting of a dense and mechanically stable oil-water interface. Under the optimal conditions of an MOPIs concentration of 4 % (w/v), and DHA oil phase volume proportion of 0.80 (v/v), the HIPEs demonstrated favorable stability against storage, heat treatment, and oxidation. Over an 18-d storage period, the oxidation rate of DHA algal oil was reduced by more than 50.53 %. This work provides a clean-label, plant-based strategy to improve the oxidative stability of DHA algal oil and expands the application potential of oat proteins in functional foods and sustainable lipid delivery systems.
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| http://dx.doi.org/10.1016/j.foodchem.2025.145072 | DOI Listing |
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