Coating DHA Algae Oil Liposomes with Milk Proteins Boosts Stability and Slows Release

This lab study looked at ways to protect DHA algal oil when it’s packaged inside tiny fat-based capsules called liposomes, which are often used in food and supplement formulations. Researchers coated these liposomes with three different proteins—lactoferrin, whey protein isolate, and soy protein isolate—and tested how each affected stability, structure, and how the DHA oil was released over time.

Using imaging and chemical analysis tools, the team found that all three protein coatings improved the liposomes’ stability compared to uncoated versions. Lactoferrin coating performed best overall: it produced the smallest and most evenly sized particles, bound most strongly to the liposome surface, and increased antioxidant activity by about 24% compared to uncoated liposomes.

Lactoferrin-coated liposomes also held up better under acidic conditions, added salts, and heat, and after 28 days of refrigerated storage still retained about 89% of the encapsulated DHA oil. In release testing, the lactoferrin coating slowed the initial release of DHA oil over the first 6 hours, with release gradually increasing afterward to reach about 82% cumulative release by 48 hours.