Dietary supplementation of pickering emulsions as functional foods: fabrication, in vitro gastrointestinal bioaccessibility and in vivo animal experimental model

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.