Digestibility and stability of ultrasound-treated fish oil emulsions prepared by water-soluble bitter almond gum glycated with caseinate

This study aimed to investigate the influence of the water-soluble fraction of bitter almond gum (SBAG), sodium caseinate (SC), and their conjugate on the physicochemical stability and gastrointestinal fate of ultrasound-mediated fish oils-in-water emulsions. The conjugate-based emulsion exhibited the same physical stability as the SC-stabilized counterpart. They were remarkably more stable against the aggregation at cold storage than ambient temperature. Overall, SBAG-based emulsion had better oxidative stability than other emulsions. Oil droplet size was significantly increased during in vitro digestion compared to the initial emulsions (P