Pickering emulsion stabilized by glycosylated whey protein isolate complexed with chitooligosaccharide for the improving stability of delivery and bioaccessibility of DHA

A glycosylated whey protein isolate-chitooligosaccharide (gWPI-COS)-stabilized Pickering emulsion that encapsulates algal oil was introduced for the enhanced stability and delivery of docosahexaenoic acid (DHA). The stabilization mechanism, emulsion stability, and in vitro digestion properties of the gWPI-COS-stabilized Pickering emulsion were thoroughly evaluated. Results showed that the gWPI-COS-stabilized Pickering emulsion exhibited improved emulsification properties. The introduction of glycosylation and COS contributed to the strong interactions at the oil–water interface. Compared with the WPI and WPI-COS systems, the gWPI-COS-stabilized Pickering emulsion exhibited better thermal, storage, and oxidative stability. Owing to its favorable stability, the gWPI-COS stabilized Pickering emulsion could maintain its original form even after primary oral and gastric digestion. However, it was vigorously hydrolyzed during small intestinal digestion, resulting in a fast release of free fatty acids with a release efficiency of up to 100%. The bioavailability of DHA in the small intestine was also improved. This study provides promising insights into the delivery of DHA–algal oil system and the development of functional food industry.