CONCLUSION
This study underscores the substantial potential of microfluidization as an auspicious technique for the production of KO emulsions. Our research delves into the fabrication of emulsions using microfluidics, and it juxtaposes these findings with emulsions generated via the traditional high-pressure homogenization method. The KO emulsions created through microfluidization exhibit a gamut of superior attributes, prominently characterized by enhanced stability, reduced particle size, and a more uniform particle distribution. These commendable features are attributed to the meticulous design of the microfluidizer. Notably, these emulsions manifest improved oxidative stability over a month-long storage period at 25°C. This augmented stability is palpable through discernibly lower increments in peroxide value, anisidine value, and heightened retention of vital fatty acids such as EPA and DHA. The rationale behind this enhanced oxidative stability lies in the emulsion’s reduced particle size, uniform distribution, and minimized aggregation or coalescence, collectively acting as impediments to oxidative processes. Furthermore, our in vitro digestion experiment serves to underscore the emulsion’s exceptional stability and heightened bioaccessibility when crafted through microfluidization in comparison to those produced via high-pressure homogenization. Following exposure to various stages of a simulated gastrointestinal tract, this superior bioaccessibility can be attributed to the larger lipid surface area exposed to pancreatic lipase, stemming from the smaller droplet size inherent in microfluidized emulsions. Of particular note is the significant augmentation in the release of FFA within the intestinal phase for the microfluidized emulsion. This finding signifies an increased stability of the oil within the highly acidic gastric environment and an enhanced digestibility of lipids in the small intestine. In summation, these results carry considerable implications for the strategic design of O/W emulsion-based delivery systems, tailored for encapsulating, safeguarding, and proficiently delivering n-3 fatty acids across a spectrum of applications encompassing foods, pharmaceuticals, and assorted commercial products. The employment of microfluidization as the preferred method for producing KO emulsions exhibits remarkable potential in sustaining the quality of KO and, notably, emerges as a viable avenue for fortifying a multitude of food products with n-3 fatty acids.