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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., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

High internal phase emulsions (HIPEs) have emerged as a promising structured oil system in food industry. This study developed self-emulsifying HIPEs (SHIPEs) using Antarctic krill oil (KO) with endogenous phospholipids as surfactant and algae oil as a diluent. The influence of phospholipids self-assembly on SHIPEs formation was investigated by evaluating the microstructures, particle size, rheological properties, and water distribution. Results demonstrated that the concentration and self-assembly behavior of phospholipids dominated the SHIPEs formation. Optimized SHIPEs with desirable gel properties contained 10 wt% krill oil in the oil phase at an 80 wt% oil phase level. Furthermore, these SHIPEs exhibited excellent performance in 3D printing applications. Hydrated phospholipids formed lamellar network at the oil-water interface, enhancing gel strength by crosslinking oil droplets. These findings shed light on the self-assembly of phospholipids during HIPEs formation and highlight the potential phospholipids-rich marine lipids in SHIPEs for functional food products development., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Summary: Antarctic krill oil (AKO) and fish oil (FO) were microencapsulated by a pilot‐scale spray dryer in this study. The effect of lipid class compositions on the encapsulation properties of the obtained microcapsules was investigated. The particle size distribution of both microcapsules ranged from 29.23 ± 2.20 to 36.79 ± 3.45 μm, and the moisture content and water activity (aw) also indicated that both AKO and FO microcapsules were suitable for long‐term storage. Interestingly, differences in lipid composition affected the microstructure of the microcapsules formed, thereby affecting their oxidative stability and digestive behaviour. Compared with FO microcapsules, the surface microstructure of PLs‐enriched microcapsules (AKO microcapsules) was smoother, endowing it better oxidative stability and higher DHA (72.13 ± 2.32% vs. 63.08 ± 2.98%) and EPA (75.94 ± 1.43% vs. 68.26 ± 2.98%) bioaccessibility. These findings may have important implications for the development of microcapsules formulated with different lipid classes in the food industry. [ABSTRACT FROM AUTHOR]