Double emulsions based on fish oil in composition with fucoidan: useful profile

The creation of food systems in a new format allows for targeted delivery of biologically active substances, influencing the preservation of organoleptic properties and increasing bioavailability and bioactivity. One of the new format systems is double emulsions. The purpose of this work is to use the cavitation effects of ultrasound to encapsulate sulfated fucoidan heteropolysaccharide into a first level W1 (H2O:BAS)/O emulsion derived from fish oil for placement in a double emulsion system. To achieve this goal, samples of the first-level emulsion were obtained with the inclusion of a bioactive substance (BAS) of brown algae, fucoidan, in an amount of 5-10 mg and without the addition of BAS, stabilized by a plant surfactant. The utility profile of the resulting emulsions was assessed based on a set of experimental studies. The results of the study showed that optimal combinations of biologically active substances and fat fractions were identified in sample 2 when encapsulating fucoidan in an amount of 10 mg in the first level of a double emulsion based on fish oil. An increase in antioxidant activity was observed. The results of FT-IR spectroscopy of the studied samples of first-level emulsions showed that the band at 1743 cm-1 represents a stretching vibration of aldehyde or ester carbonyl groups (C=O) and may reflect the degree of unsaturation. A peak is also observed at 3010 cm-1, which indicates the concentration of ω3 FA-PUFAs, including docosahexaenoic acid (DHA) and eicosatetraenoic acid (EPA). These fatty acids play a key role in maintaining the health of the human heart, brain, and eyes. Therefore, we can say with confidence that first-level emulsions created on the basis of fish oil in composition with fucoidan will be effective as part of double emulsions for the enrichment of various food systems.