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[Display omitted] • Solvent-free and scalable food-grade KOP proliposomes are formulated with glycerol. • Glycerol in proliposomes unpacked the stacked chain acyl of phospholipids. • Hydration of proliposomes yielded stable multilayer nanoliposomes. • Nanoliposome formation remained stable during storage and environmental stresses. • Proliposomes enhanced in vitro bioaccessibility of phospholipids. This study presents a novel approach using polyol-based proliposome to produce marine phospholipids nanoliposomes. Proliposomes were formulated by blending glycerol with phospholipids across varying mass ratios (2:1 to 1:10) at room temperature. Analysis employing polarized light microscopy, FTIR, and DSC revealed that glycerol disrupted the stacked acyl groups within phospholipids, lowering the phase transition temperature (T m). Krill oil phospholipids (KOP) proliposomes exhibited superior performance in nanoliposomes formation, with a mean diameter of 125.60 ± 3.97 nm, attributed to the decreased T m (−7.64 and 7.00 °C) compared to soybean phospholipids, along with a correspondingly higher absolute zeta potential (−39.77 ± 1.18 mV). The resulting KOP proliposomes demonstrated liposomes formation stability over six months and under various environmental stresses (dilution, thermal, ionic strength, pH), coupled with in vitro absorption exceeding 90 %. This investigation elucidates the mechanism behind glycerol-formulated proliposomes and proposes innovative strategies for scalable, solvent-free nanoliposome production with implications for functional foods and pharmaceutical applications. [ABSTRACT FROM AUTHOR]

Summary: Bovine serum albumin (BSA) and BSA‐glucose Maillard conjugate with different degree of glycation (GBSAI and GBSAII) were used as emulsifiers to stabilised curcumin (CUR)‐loaded oil‐in‐water nanoemulsions. Nanoemulsions were stabilised by BSA with greater degree of glycation (BSA < GBSAI < GBSAII) resulting in smaller Z‐average diameter, higher zeta potential and higher encapsulation efficiency. The GBSA (especially GBSAII) conjugates significantly improved the environmental stability of nanoemulsions and enhanced the CUR retention rate during long‐time storage at 4 and 25 °C. Furthermore, BSA with a higher degree of glycation (GBSAII) was more efficiently promoted the formation of mixed micelles, thereby improving the stability and bioaccessibility of encapsulated CUR during in vitro digestion. The advantages of GBSAII‐stabilised nanoemulsions may provide a better option for efficient protection and delivery of hydrophobic ingredients. [ABSTRACT FROM AUTHOR]