Innovative stabilization of diacylglycerols with starch–lipid complexes: Interfacial crystallization and oxidative stability in structured emulsions

This is the authors' abstract. We don't add key points for this paper.

Diacylglycerols (DAGs) are recognized as promising functional lipids for combating obesity, but their poor oxidative stability largely restricted their application up to now. Here, DAG structured emulsions stabilized by starch–lipid complexes (SLACs) were developed to enhance the oxidative stability, with optimized SLAC concentration and DAG oil volume fraction to explore competitive interfacial adsorption. Emulsions stabilized by 3% SLAC exhibited a minimal particle size and reinforced structural viscoelasticity at a DAG oil volume fraction of 40%, further forming a gel-like network. Thermodynamic analysis of the DAG emulsions indicated that the homogenization process facilitated a more uniform melting behavior across the fatty acid chains, shifting to lower melting temperatures. Additionally, DAGs showed a pronounced tendency to crystallize in SLAC-stabilized emulsion. Accelerated oxidation tests revealed that SLAC-stabilized emulsions demonstrated a superior thermo-oxidative resistance, generating low levels of oxidation products. Our findings provide an insight paradigm for improving the oxidative stability of DAG.