In the present study, Chitosan-bioactive peptide (CH-BAP) nanocomplexes were synthesized and utilized as fundamental barrier constituents enabling the stabilization process of Pickering emulsions (PE) using fish oil (CH-BAP-FO) and standard vegetable oil (CH-BAP-VO). Fish oil rich in omega-3 fatty acids can enhance the physicochemical, morphological and rheological stability of PE. Comprehensive analyses and in-vitro stability studies demonstrated that the nanocomplexes effectively emulsified the free oil through a three-dimensional network and electrostatic repulsions. Variations influenced the stability and viscoelastic nature of PE in pH, temperature and ionic strength. An in-vitro gastrointestinal system model revealed the controlled bioaccessibility of encapsulated components. Dietary supplementation with PE in an animal experimental model (Wistar albino rats) confirmed a significant improvement in functional metabolic activities, as reflected in the lipid profile, fatty acid composition, and renal functional ability. The in-vivo experimental results emphasized the role of CH-BAP nanocomplexes as safeguarding bioactive peptides and enhancing their functional benefits. Our study suggested that CH-BAP nanocomplexes are techno-functional stabilizers that can accelerate the application of PE in maintaining the functional integrity of bioactive peptides and developing functional food and nutraceutical formulations.
Sudharsan et al. (Wed,) studied this question.