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Enhancement of the Digestion of Virgin Silkworm Pupae Oil (Bombyx mori) by Forming a Two-Layer Emulsion Using Lecithin and Whey Protein Isolate

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Abstract

Virgin silkworm pupae oil is a safe oil source that is nutritionally equivalent to commonly used vegetable oils and is a novel source of α-linolenic acid (18:3 n-3). In terms of health benefits, this substance can be added to food products for n-3 fatty acid fortification. Emulsification is a well-known encapsulation technique that has been widely used to deliver healthy and essential fatty acids in foods and beverages and enhance the bioavailability or bioactivity of lipophilic active compounds during gastrointestinal (GI) digestion. This study evaluated the influence of whey protein isolate (WPI) on the physical and chemical properties of lecithin-stabilized silkworm pupae-oil-in-water emulsions at different concentrations. Results showed that the physical stability of emulsions increased with the WPI concentration. The two-layer emulsions stabilized using lecithin–WPI at 4.0 wt% were stable as evidenced by the small particle size (~ 0.4 μm), monomodal distribution (Polydispersity Index < 0.3), and without phase separation after 24 h. Additionally, it also provided faster and higher release of free fatty acid (108.05%) with greater value of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity during intestinal digestion. The findings of this study showed that the two-layer emulsion stabilized with lecithin–WPI has good physical characteristics and high stability during simulated GI digestion, which may have beneficial implications for further functional food applications.

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Data Availability

The data used to support the findings of this study are available from the corresponding author upon reasonable request.

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Acknowledgements

The authors would like to thank Rama Production Co., Ltd. (Bangkok, Thailand) for providing soy lecithin. The authors also acknowledge the use of laboratory facilities and research equipment provided by the Department of Food Science and Technology, and the Faculty of Agro-Industry, Kasetsart University.

Funding

This research was funded by the Kasetsart University Research and Development Institute (KURDI) under the project Development of Advance Researcher Competence System for Competitiveness in Agriculture and Food, grant number FF(KU) 25.64.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, 10900, Thailand

    Ratchadaporn Yooying, Janjira Tangsanthatkun, Utai Klinkesorn & Methavee Peanparkdee

  2. Research Unit On Innovative Technologies for Production and Delivery of Functional Biomolecules, Kasetsart University Research and Development Institute (KURDI), 50 Ngam Wong Wan Road, Chatuchak, 10900, Thailand

    Janjira Tangsanthatkun, Utai Klinkesorn, Thepkunya Harnsilawat & Methavee Peanparkdee

  3. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia

    Chin Ping Tan

  4. Department of Product Development, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, 10900, Thailand

    Thepkunya Harnsilawat

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  1. Ratchadaporn Yooying
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  2. Janjira Tangsanthatkun
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Contributions

Ratchadaporn Yooying and Janjira Tangsanthatkun: Formal analysis, investigation, writing-original draft. Chin Ping Tan: Methodology, supervision, review and editing. Utai Klinkesorn: Conceptualization, methodology, supervision, review and editing. Thepkunya Harnsilawat and Methavee Peanparkdee: Conceptualization, Investigation, methodology, supervision, writing-review and editing.

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Correspondence to Thepkunya Harnsilawat or Methavee Peanparkdee.

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Yooying, R., Tangsanthatkun, J., Tan, C.P. et al. Enhancement of the Digestion of Virgin Silkworm Pupae Oil (Bombyx mori) by Forming a Two-Layer Emulsion Using Lecithin and Whey Protein Isolate. Food Biophysics 18, 58–70 (2023). https://doi.org/10.1007/s11483-022-09749-4

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