Docosahexaenoic acid (DHA) is an essential polyunsaturated fatty acid with significant physiological functions in alleviating cardiovascular diseases and promoting neurological and intellectual development in infants and young children.However, DHA is highly susceptible to oxidation, which not only reduces its biological activity but also has detrimental effects on the human body.In this study, DHA was encapsulated by sodium caseinate (NaCas)-sodium alginate (ALG) based on the electrostatic complexation effect, and DHA emulsion-based microparticles with good stability were constructed.The objective of this study was to investigate the effects of DHA emulsion particles on the physicochemical stability, microstructure, and rheological properties of DHA-fortified milk.In addition, the optimal pH and the optimal additive amount of DHA emulsion-based microparticles in milk were determined, as well as the organoleptic properties of DHA-fortified milk and the oxidative stability of DHA-fortified milk during storage.Results showed that when the pH of DHA emulsion-based microparticles was 4.5 and the content was 5% (10 mg/100 mL of DHA), the particle size of DHA-fortified milk was 296.9 nm, the potential was -39.6 mV, and the droplet distribution was homogeneous.Furthermore, there was no significant difference between the 1% (2 mg/100 mL of DHA) DHA-fortified milk and the commercial product (2 mg/100 mL of DHA) in terms of physical stability, rheological properties, and organoleptic qualities, based on increased DHA loading.During the storage period, no appreciable oxidation of the 5% DHA-fortified milk was observed.In this study, the preparation of emulsion-based microparticles encapsulated with DHA based on the electrostatic complexation effect can effectively improve the physicochemical stability and loading of DHA in milk, promoting the application of DHA stabilization technology in milk.
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