作者： Yue Wang, Zhaojun Zheng, Kai Wang, Chuanhui Tang, Yuanfa Liu, Jinwei Li

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, People’s Republic of China

摘要：This study aimed at providing a novel approach for improving the physicochemical stability and solubility of algal oil nanocapsules through formation of electrostatic interactions and prebiotic carbohydrates systems composed of: octenyl-succinic anhydride (OSA) starch, OSA/inulin (IN), OSA/maltodextrin (MD), OSA/chitosan (CS), OSA/MD/IN, and OSA/CS/IN. IN, a functional prebiotic modifier, was found to significantly (p?<?0.05) decrease emulsion viscosity and particle size, with OSA/CS/IN particles having significantly (p?<?0.05) improved water solubility (4.96%) and wettability (749?s) compared to OSA/CS particles. Interestingly, OSA/CS/IN particles had the highest oxidative stability (three times that of bulk oil) and encapsulation efficiency (98.57%). OSA/CS/IN particles were also more hygroscopic than pure OSA particles. Furthermore, scanning electron microscopy (SEM) revealed OSA/CS/IN particles had less wrinkled, smoother surfaces, providing lower air permeability and better protection. Therefore, OSA/CS/IN, as a prebiotic encapsulation system, may lead to the value addition of algal oil.