CONCLUSION
This study underscores the substantial potential of microfluidization as
an auspicious technique for the production of KO emulsions. Our research
delves into the fabrication of emulsions using microfluidics, and it
juxtaposes these findings with emulsions generated via the
traditional high-pressure homogenization method. The KO emulsions
created through microfluidization exhibit a gamut of superior
attributes, prominently characterized by enhanced stability, reduced
particle size, and a more uniform particle distribution. These
commendable features are attributed to the meticulous design of the
microfluidizer. Notably, these emulsions manifest improved oxidative
stability over a month-long storage period at 25°C. This augmented
stability is palpable through discernibly lower increments in peroxide
value, anisidine value, and heightened retention of vital fatty acids
such as EPA and DHA. The rationale behind this enhanced oxidative
stability lies in the emulsion’s reduced particle size, uniform
distribution, and minimized aggregation or coalescence, collectively
acting as impediments to oxidative processes. Furthermore, our in
vitro digestion experiment serves to underscore the emulsion’s
exceptional stability and heightened bioaccessibility when crafted
through microfluidization in comparison to those produced via
high-pressure homogenization. Following exposure to various stages of a
simulated gastrointestinal tract, this superior bioaccessibility can be
attributed to the larger lipid surface area exposed to pancreatic
lipase, stemming from the smaller droplet size inherent in
microfluidized emulsions. Of particular note is the significant
augmentation in the release of FFA within the intestinal phase for the
microfluidized emulsion. This finding signifies an increased stability
of the oil within the highly acidic gastric environment and an enhanced
digestibility of lipids in the small intestine. In summation, these
results carry considerable implications for the strategic design of O/W
emulsion-based delivery systems, tailored for encapsulating,
safeguarding, and proficiently delivering n-3 fatty acids across a
spectrum of applications encompassing foods, pharmaceuticals, and
assorted commercial products. The employment of microfluidization as the
preferred method for producing KO emulsions exhibits remarkable
potential in sustaining the quality of KO and, notably, emerges as a
viable avenue for fortifying a multitude of food products with n-3 fatty
acids.