Alginate polysaccharides stabilized yolk W/O/W emulsions for DHA-based multinutrient delivery: Interfacial design, stability and spray-dried powder characteristics

Key Points

• The emulsions demonstrate enhanced stability when using alginate polysaccharides as a stabilizer.
• Stability metrics highlight a significant increase with values showing improved performance in various conditions.
• Analysis of interfacial design reveals key interactions that contribute to stabilized yolk emulsions.
• Applications may enable better delivery mechanisms for multinutrient intake, emphasizing the need for practical testing.