Emulsification and oxidation stabilities of DAG-rich algae oil-in-water emulsions prepared with the selected emulsifiers.

BACKGROUND: Diacylglycerol (DAG) reduces body weight, suppresses body fat accumulation, and lowers the blood lipid concentration, and docosahexaenoic acid (DHA) can reduce the risk of occurrence of coronary artery diseases. RESULTS: DAG-rich algae oil with a high DHA content (55.9%) was synthesized via the lipase-catalyzed glycerolysis of algae oil, which consisted of triacylglycerol (43.9 mol%), DAG (40.9 mol%), and monoacylglycerol (15.2 mol%). The DAG-rich algae oil-in-water emulsions were prepared using three emulsifiers [whey protein concentrate (WPC), Tween80, and Tween80 + Span80]. The WPC-emulsion formed a thicker serum layer (6.67% at day 51) and larger oil droplets (d32 , 0.37 µm at day 28) than the Tween80- and Tween80 + Span80-emulsions (3.33-4.17%; 0.26 µm), and an upper cream layer with excess oil droplets was observed in only the WPC-emulsion, indicating that WPC-emulsion possesses the lowest emulsification stability. The hydroperoxide value and reduction rate of the DHA content were higher in the WPC-emulsions than in the Tween80- and Tween80 + Span80-emulsions during storage, which suggested that the WPC-emulsion had the lowest oxidation stability. CONCLUSION: The DAG-rich algae oil-in-water emulsion prepared with suitable emulsifiers, such as non-ionic emulsifiers, would have excellent emulsification and oxidative stabilities and provides a health benefit for special purposes in the food processing industry. © 2019 Society of Chemical Industry.