Xuan_2026_Food.Chem.X_36_103977

This study investigated the modification effects of high-pressure homogenization (HPH) combined with enzymatic hydrolysis of fish oil on gelatin-stabilized emulsions. Emulsions were prepared using tuna oil and acylglycerol (CALA-ACY) derived from its hydrolysis by Candida antarctica lipase as the oil phases. These emulsions were then subjected to HPH at 60 MPa for three cycles. Results showed that HPH treatment enhanced the emulsification properties of emulsions. CALA-ACY-based emulsions exhibited decreased surface charge and interfacial protein adsorption. Notably, the synergistic effect of HPH and enzymatic hydrolysis of the oil phase reduced the beta-sheet structure content while enhancing the random coil structure content of proteins in the emulsion. At the same time, the decrease in surface charge and apparent viscosity to their lowest values resulted in reduced long-term storage stability of the emulsion. This study provided a theoretical basis for the utilization of fish oil acylglycerol-based emulsions and the promotion of HPH technology.