Influence of surfactant composition on physical and oxidative stability of Quillaja saponin-stabilized lipid particles with encapsulated ω-3 fish oil

- We encapsulated ω-3 fish oil in food-grade nanostructured lipid carriers (NLC).
- Quillaja saponins and/or high-melting lecithin were used as surfactants.
- Surfactants affected the physical and oxidative stability of lipid particles.
- The oxidative stability of the ω-3 fish oil was mainly due to the NLC structure.
- We propose a mechanistic explanation of surfactant impact on particle structure.