In vitro study demonstrates enhanced bioaccessibility and lipolysis of camellia seed oil via whey protein–quercetin stabilized emulsions, highlighting its utility in functional food delivery systems.
Camellia seed oil (CSO) exhibits poor dispersibility and low bioaccessibility during digestion. In this study, a whey protein isolate–quercetin (WPI–Que) complex was developed to fabricate CSO-in-water emulsions. The optimal complex (10 mg Que. was dissolved in 100 mL WPI solution) showed favorable physicochemical and emulsifying properties, and the formation of the complex originated from quercetin-induced conformational changes of WPI structure. Furthermore, the emulsion consisting of 5 g CSO and 10 mL emulsifier solution exhibited a uniform droplet distribution and an absolute zeta potential above 30 mV. More importantly, the emulsion exhibited higher bioaccessibility compared to bulk oil, with the maximum FFA release of 69.33 ± 0.99% and lipolysis rate of 0.0531 min −1 . These findings suggest that the WPI–Que complex can be used as emulsifier for constructing CSO delivery in functional food systems.
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Zha et al. (2026) studied this question.
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