Development of Chlorella Protein–Encapsulated Krill‐Oil Emulsion for Enhanced Applications

ABSTRACT The objective of this research was to develop a krill oil/water emulsion using Chlorella pyrenoidosa protein, a sustainable source of human nutrition, as a novel method for emulsifying krill oil to enhance its applications. The results indicated that the Chlorella protein (CP) (243–273 nm) formed a continuous, compact network with partly spherical structures, as evidenced by OH stretching vibration, C═C, C═O stretch, N–H telescopic vibration, and C–O stretch. The surface hydrophobicity was measured at 26.673 AU, along with notable antioxidant and emulsification activities. Consequently, CP‐derived krill‐oil emulsion demonstrated good stability and uniformity during 30‐day storage, with droplet sizes measuring less than 160.27 nm, zeta potential around −35 mV, and polyunsaturated fatty acid (PUFA) encapsulation of 40.89% ± 0.78%. The oxidation level indicated a predicted shelf life (SL) of emulsion of 69.74 days (40°C), 58.1 days (50°C), and 50.36 days (60°C). The designed emulsions present a potential novel protein as an emulsifier for krill oil. Practical Applications : This study demonstrates that Chlorella protein can effectively stabilize krill‐oil emulsions, improving their uniformity and oxidative stability during storage. The resulting emulsion maintains small droplet sizes (<160 nm), high physical stability, and protects polyunsaturated fatty acids (PUFA) with over 40% encapsulation. With a predicted shelf life of up to 70 days at 40°C, this natural emulsification system offers a sustainable strategy for incorporating krill oil into functional foods, beverages, and dietary supplements, supporting broader application in health‐oriented products.