Egg yolk lecithin delivery system constructed by ovalbumin-fucoidan (OVA-FUC) binary complex: Storage stability, release yield and in vitro digestion characteristics

Unfavorable environmental factors limit the utilization of egg yolk lecithin in functional foods. Therefore, it is necessary to enhance its stability and effectiveness to cater to the diverse food needs of individuals. This study aimed to explore the feasibility of protecting and delivering egg yolk lecithin through O/W emulsions, which were stabilized using ovalbumin-fucoidan (OVA-FUC) binary complexes as emulsifiers. This study investigated the protective effect of OVA-FUC emulsion on egg yolk lecithin and its impact on delivery by examining the storage stability, in vitro release yield, and stability during in vitro digestion of egg yolk lecithin in the emulsion. The results indicate that egg yolk lecithin, when encapsulated in the OVA-FUC emulsion, exhibits a relatively stable behavior during simulated in vitro digestion. Additionally, encapsulation enhanced both the delivery efficiency and drug release of egg yolk lecithin. Furthermore, the thermal and light stability of egg yolk lecithin embedded in OVA-FUC emulsion was improved, significantly improving its storage performance. The emulsion, prepared using the OVA-FUC binary complex, effectively safeguarded and enhanced the delivery efficiency of bioactive substances as an encapsulating material, thus exhibiting immense potential for application in the active protection and delivery of such substances. • OVA-FUC emulsion was relatively stable during in vitro simulated digestion. • Embedded egg yolk lecithin had better delivery efficiency and drug release. • The thermal and light stability of embedded egg yolk lecithin was improved. • The OVA-FUC emulsion can effectively protect and delivery egg yolk lecithin.