Encapsulation of Macrobrachium rosenbergii oil in SPIMP-stabilised HIPE gels: Stability characteristics, oxidative stability, and astaxanthin bioaccessibility

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Résumé

Macrobrachium rosenbergii oil (MRO), a marine functional lipid, is rich in phospholipid-esterified eicosapentaenoic acid/docosahexaenoic acid and astaxanthin. However, its utilisation is limited by poor oxidative stability, aqueous dispersibility, and bioavailability. In this study, a thermally induced microgelation strategy was developed to fabricate MRO-loaded high internal phase emulsion (HIPE) gels using heat-aggregated soybean protein isolate microgel particles (SPIMPs). The optimal formulation contained 4 g/kg SPIMPs and 240 mL/L MRO due to its superior stability properties. This high oil fraction reduced the droplet size to 5.75 μm, suggesting a synergistic emulsification mechanism between SPIMPs and endogenous phospholipids at the oil–water interface. Multilayer electrosteric stabilization, governed HIPE gel assembly and stability. Encapsulation suppressed lipid oxidation during accelerated storage, lipid hydroperoxide levels remained at 51 μmol/kg oil after 15 days of accelerated storage (vs. 215 μmol/kg for unencapsulated oil), and astaxanthin bioaccessibility increased from 31% to 40%. In addition, the FFA release percentage (approximately 78% at the end of intestinal digestion) has also been incorporated. This study provides a clean-label platform with potential for scalability to valorise MRO and aquaculture by-products, advancing the development of marine functional ingredients.

Mots-clés

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