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Poster communications

Does encapsulation of DHA with heat-denatured whey proteins in Pickering emulsions improve its bioaccessibility?

Abstract : Docosahexaenoic acid (DHA) is the most important n-3 polyunsaturated fatty acid (PUFA),mainly known for its health benefits on cognitive development and cardiovascular functions.However, the current intake of DHA and EPA in the Western diet averages 150 mg per day,whereas the recommended daily consumption from The French Food Safety Authority is 500mg. Therefore, enrichment of food with DHA is considered as an efficient strategy to meet therecommended intake threshold. The main challenge is to preserve DHA oil from oxidationleading to undesirable flavors and reduced bioactive functions. Encapsulation techniques seekto enhance the stability and bioavailability of bioactive food ingredients. In thisstudy, DHAoilcomposedofDHA-enrichedtriacylglycerols(TAG)waspreparedasPickeringemulsionbyencapsulationwithheat-denaturedwheyproteins.Pureoiloremulsionwerethenincorporated in eggs and cooked in an omelet. The effect of encapsulation of DHA oil wasdetermined by using the static in vitro digestion model of an adult. The FA profile wasfollowed by gas chromatography coupled with mass spectrometry, from the lipid speciesformed during the digestion and separated by thin layer chromatography. Firstly, resultsshowed that the DHA concentration in omelets with unencapsulated DHA oil (UN-DHA-O)waslower than inomeletswithencapsulated DHA oil(EN-DHA-O)due tothe loss ofunencapsulated DHA oil during the food preparation. However, the food preparation did notshow any degradation of DHA in any DHA-rich omelets. Secondly, during digestion in thegastric phase, DHA-enriched TAG was not hydrolyzed in UN-DHA-O nor in EN-DHA-O. Incontrast, digestion during the intestinal phase released freeDHA from TAG and also from1,2-diacylglycerols and 2-monoacylglycerols. Release of free DHA was significantly higherwith EN-DHA-O than with UN-DHA-O after 2 hours (52.2% and 40.4% of total DHA,respectively). These results suggest that encapsulation through Pickering emulsion can reducethe loss of DHA oil during the food preparation and can also improve the DHA release duringtheintestinal phase.
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Poster communications
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Contributor : Anne Giboulot <>
Submitted on : Tuesday, August 10, 2021 - 1:55:12 PM
Last modification on : Monday, August 16, 2021 - 4:38:01 PM


Distributed under a Creative Commons Attribution - NonCommercial - NoDerivatives 4.0 International License


  • HAL Id : hal-03318600, version 1



Jun Wang, Gwénaële Henry, Olivia Ménard, Jordane Ossemond, Yann Le Gouar, et al.. Does encapsulation of DHA with heat-denatured whey proteins in Pickering emulsions improve its bioaccessibility?. Journées Scientifiques de l'ED EGAAL 2021, Jun 2021, Rennes, France. 2021. ⟨hal-03318600⟩



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