Impact of β‐glucan on debittering, bioaccessibility and storage stability of skim milk fortified with shrimp oil nanoliposomes

Summary Shrimp oil was encapsulated in nanoliposomes and fortified into skim milk. Shrimp oil nanoliposomes (SONL) were thermodynamically stable when added into skim milk at 10 mL 100 mL−1. Mild bitterness in fortified skim milk caused by the SONL was masked by adding β‐glucan at various levels (0.05–0.2 g 100 mL−1). With the addition of SONL, fortified skim milk appeared more reddish in colour due to the presence of astaxanthin. Addition of β‐glucan resulted in the increase in viscosity of the fortified milk by forming network of junction zones. During the storage of skim milk fortified with SONL and 0.1 g 100 mL−1 β‐glucan at 4 °C for 15 days, no major quality changes took place. Simulated in vitro digestion studies revealed that 45.41 g 100 g−1 eicosapentaenoic acid (EPA) and 48.86 g 100 g−1 docosahexaenoic acid (DHA) from shrimp oil were bioaccessible for absorption in the gut after digestion.