Unsaturated fatty acids present in fish oil offer various physiological benefits to the human body. However, their susceptibility to oxidation severely limits their potential applications. The purpose of this study was to develop Pickering emulsions stabilized from a composite of resveratrol-loaded gliadin nanoparticles and oxidized chitin nanocrystals (GR/OC) to protect fish oil from oxidation. The effects of the GR/OC composite on the characterizations of fish oil Pickering emulsions were investigated, including the microstructure, physicochemical properties (stability and rheological behavior), and digestion properties in vitro. The results revealed that an increased concentration of the GR/OC composite significantly reduced the droplet size and improved the ambient stability of the emulsions (in terms of pH, ionic strength, temperature, and storage time). Confocal laser scanning microscopy images depicted that the GR/OC nanoparticles were uniformly dispersed at the interface between water and fish oil (W–O interface). This distribution formed a protective envelope around the droplets. Remarkably, the addition of 2% GR/OC nanoparticles stabilized the Pickering emulsions and showed the most positive effect on the antioxidant capacity compared to that of the control group. These stabilized emulsions maintained lower peroxide values and acid values, which were 1.5 times less than those of the blank control during the 14 day accelerated oxidation experiment. Furthermore, the Pickering emulsions stabilized by GR/OC nanoparticles exhibited the ability to protect fish oil from contamination by gastric juices and facilitate the intestinal absorption of omega-3 polyunsaturated fatty acids. The findings suggest that these GR/OC-stabilized Pickering emulsions offer a promising alternative for delivering fish oils in various industries, including the food industry.

中文翻译：

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白藜芦醇醇溶蛋白/甲壳素纳米晶复合纳米粒子稳定鱼油 Pickering 乳液的制备与表征

鱼油中存在的不饱和脂肪酸为人体提供多种生理益处。然而，它们对氧化的敏感性严重限制了它们的潜在应用。本研究的目的是开发由负载白藜芦醇的麦醇溶蛋白纳米颗粒和氧化甲壳素纳米晶体 (GR/OC) 复合材料稳定的 Pickering 乳液，以保护鱼油免遭氧化。研究了 GR/OC 复合材料对鱼油 Pickering 乳液特性的影响，包括微观结构、理化性质（稳定性和流变行为）和体外消化特性。结果表明，GR/OC 复合材料浓度的增加显着减小了液滴尺寸并提高了乳液的环境稳定性（在 pH、离子强度、温度和储存时间方面）。共焦激光扫描显微镜图像显示 GR/OC 纳米粒子均匀分散在水和鱼油之间的界面（W-O 界面）。这种分布在液滴周围形成了一个保护膜。值得注意的是，添加 2% GR/OC 纳米颗粒可以稳定 Pickering 乳液，并且与对照组相比，对抗氧化能力显示出最积极的影响。这些稳定乳液保持较低的过氧化值和酸值，在 14 天的加速氧化实验中比空白对照低 1.5 倍。此外，由 GR/OC 纳米粒子稳定的 Pickering 乳液表现出保护鱼油免受胃液污染并促进 omega-3 多不饱和脂肪酸肠道吸收的能力。研究结果表明，这些 GR/OC 稳定的 Pickering 乳液为包括食品工业在内的各个行业提供鱼油提供了一种有前途的替代品。