Food and Fermentation Industries >

2025 , Vol. 51 >Issue 20: 44 - 52

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041922

Study on effects of chitosan oligosaccharide interface adsorption sequence and concentration on thermal stability and DHA sustained-release protection of multilayer emulsions

  • CHEN Yufeng ,
  • DING Jiayue ,
  • SUN Yi ,
  • ZHOU Xuxia ,
  • LIU Shulai ,
  • DING Yuting
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  • 1(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China)

Received date: 2024-12-21

  Revised date: 2025-03-07

  Online published: 2025-10-27

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Abstract

This study investigated the effects of the interfacial adsorption sequence and concentration of micro-fluidized high-pressure (DHPM)-transglutaminase (TG) co-treated modified whey protein concentrate (DHPM-TG-WPC) and chitosan oligosaccharide (COS) on the thermal stability and docosahexaenoic acid (DHA) sustained-release protection of algae oil multilayer emulsions.Results demonstrated that the “DHPM-TG-WPC-low methoxyl pectin-COS” sequence formed a stable interfacial layer through electrostatic interactions and covalent cross-linking, significantly enhancing thermal stability.In contrast, the “DHPM-TG-WPC-COS-LMP” sequence led to droplet aggregation and structural disruption due to interfacial instability.COS concentration markedly influenced emulsion performance, 5 g/L COS strengthened the interfacial layer, reduced droplet aggregation, and improved stability, whereas 10 g/L COS caused flocculation and stability degradation due to uneven adsorption.In simulated digestion, 5 g/L COS delayed DHA hydrolysis by reducing lipase-oil droplet contact, while 10 g/L COS was prone to detachment in alkaline intestinal fluid, destabilizing the interfacial layer and accelerating DHA release.This study elucidated the regulatory mechanisms of COS interfacial adsorption sequence and concentration on multilayer emulsion stability and DHA sustained release, providing a theoretical basis for the optimized design of DHA-functional emulsions.

Key words： multilayer emulsions; algal oil; chitosan oligosaccharides; thermal stability; DHA sustained release

Cite this article

CHEN Yufeng , DING Jiayue , SUN Yi , ZHOU Xuxia , LIU Shulai , DING Yuting . Study on effects of chitosan oligosaccharide interface adsorption sequence and concentration on thermal stability and DHA sustained-release protection of multilayer emulsions[J]. Food and Fermentation Industries, 2025 , 51(20) : 44 -52 . DOI: 10.13995/j.cnki.11-1802/ts.041922

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