Pea isolate protein/β-cyclodextrin/CQDs microcapsules improve stability and in vitro sustained release of fish oil

Fish oils (FOs) are rich in omega-3 polyunsaturated fatty acids, which provide several health benefits. However, their oral bioavailability and stability are often limited due to the oxidation of polyunsaturated fatty acids, which degrade the oil's nutritional and sensory properties over time. In this study, FO microcapsules were prepared using pea protein isolate (PPI), β-cyclodextrin (β-CD), and carbon quantum dots (CQDs) as wall materials through a freeze-drying method. The results demonstrated that the use of PPI/β-CD/CQDs composite significantly improved the encapsulation efficiency, stability, and antioxidant properties of the microcapsules, suggesting a promising approach for enhancing the shelf-life and health benefits of fish oil. Additionally, the peroxide value (POV) and thiobarbituric acid (TBA) values of the microcapsules increased with temperature and storage time. Notably, the incorporation of CQDs markedly improved the antioxidant properties of the microcapsules, thereby extending their storage stability. In vitro gastrointestinal digestion simulations demonstrated that microencapsulation facilitated the absorption of beneficial substances in fish oil within the human gut. This study offers valuable insights into the development of more efficient fish oil microcapsules for potential applications in food and pharmaceutical applications.