Encapsulation of Macrobrachium rosenbergii Oil in SPIMP-Stabilized HIPE Gels: Interfacial Coadsorption Enhances Oxidative Stability and Astaxanthin Bioaccessibility

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Résumé

Macrobrachium rosenbergii oil (MRO) is a marine functional lipid rich in phospholipid-esterified EPA/DHA and astaxanthin, yet its utilization is limited by poor oxidative stability, aqueous dispersibility, and bioavailability. This study developed a thermally induced microgelation strategy to fabricate MRO-loaded high internal phase emulsion (HIPE) gels using heat-aggregated soybean protein isolate microgel particles (SPIMPs). The rigid interfacial viscoelasticity of SPIMPs enabled the optimized formulation (0.4% SPIMPs) to yield self-supporting HIPE gels at 24% MRO loading with exceptional stability. Notably, this high oil fraction unexpectedly reduced droplet size to 5.75 µm, revealing a synergistic emulsification mechanism between SPIMPs and endogenous phospholipids at the oil-water interface. Multilayer electrosteric stabilization, combining steric hindrance and electrostatic repulsion, governed HIPE gel assembly and stability. Encapsulated MRO exhibited markedly suppressed lipid oxidation during accelerated storage and facilitated lipolysis kinetics with accelerated free fatty acid release during in vitro digestion. Critically, astaxanthin bioaccessibility was remarkably enhanced through HIPE encapsulation, overcoming the pivotal bottleneck of poor bioavailability for lipophilic bioactives in phospholipid-rich marine oils. This work provides a scalable clean-label platform to valorize MRO and aquaculture by-products, advancing marine functional ingredient development

Mots-clés

Macrobrachium rosenbergii oil, High internal phase emulsion gels, Lipid stability, Astaxanthin, Bioaccessibility