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Ultrasonic-assisted Haematococcus pluvialis protein-pectin complex significantly enhances DHA stability and
Bin Li1,2, Xu Zhong1,2, Xinlei Zhang1,2
1State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
Abstract:
Developing a highly stable and bioavailable docosahexaenoic acid (DHA) delivery system is critical for functional food applications especially in 3D food printing. This study introduces an ultrasonic-assisted Haematococcus pluvialis protein-pectin (HP/P) complex as a novel natural Pickering emulsifier to enhance DHA stability and bioavailability. HP/P complexes were prepared via 25 kHz ultrasonic treatment for 0-40 min. The HP/P-20 sample treated for 20 min showed optimal performance: +15 mV Zeta potential 660.9 nm particle size and 84.0° contact angle. Compared with the non-ultrasonic group HP/P-20 significantly improved DHA oxidative stability and bioavailability. 3D printing experiments confirmed that HP/P-stabilized emulsions exhibited suitable viscosity printability structural integrity and self-supporting properties validating their feasibility in customized food formulations. This study provides a novel strategy for DHA encapsulation using ultrasonic-engineered protein-polysaccharide complexes offering a sustainable plant-based alternative for functional food applications.
