Combined effect of chitosan and bovine serum albumin/whey protein isolate on the characteristics and stability of shrimp oil‐in‐water emulsion

Abstract The effect of bovine serum albumin (BSA) or whey protein isolate (WPI) at various concentrations (0.5%, 1.5%, and 3%; w/v) on the properties of shrimp oil‐in‐water emulsion was investigated. Both proteins at 1.5% showed the highest emulsifying properties. Moreover, the combined impact of chitosan (CS) at different levels (0.25%, 0.50%, 0.75%, and 1%; w/v) and 1.5% BSA or 1.5% WPI on emulsion properties was also studied. For the same protein used, those stabilized by BSA and WPI in conjunction with CS solution at 0.5% and 0.25% had the highest emulsion stability index, respectively. During storage for 28 days, the BSA–CSstabilized emulsion had higher turbidity, a *, b * but the lowest L * values compared to the WPI–CS counterpart ( p < 0.05). Emulsion stabilized by the BSA–CS complex showed higher stability, as witnessed by lower d 32 and d 43 and lower flocculation factor and coalescence index, but it had a lower negative charge than those stabilized by the WPI–CS complex ( p < 0.05). Oil droplets of the BSA–CS‐stabilized emulsion showed a lower extent of size enlargement after storage. Rheological studies revealed viscous, shear‐thinning, and non‐Newtonian behavior of emulsions. Overall, emulsion stabilized by the BSA–CS complex had higher stability than that stabilized by the WPI–CS complex, and the former could maintain the stability of pigment in shrimp oil to some extent. Practical Application Oil from shrimp hepatopancreas is a rich source of both astaxanthin and polyunsaturated fatty acids with health benefits. It can be used for the preparation of food emulsion, such as mayonnaise, with nutraceutical properties. However, emulsion stability determines the quality of the emulsion. The use of protein (bovine serum albumin) in conjunction with polysaccharides, especially chitosan at appropriate concentrations, was proven to improve shrimp oil‐in‐water emulsion during extended storage. Additionally, chitosan can act as an antioxidant to prevent the degradation of astaxanthin to some extent. This finding could be potentially beneficial to produce emulsion with high stability using protein–chitosan complexes.