Periodic Reporting for period 1 - DOEP (Delivery of algae oil into vegan milk through novel O/W emulsions (nano-emulsion and Pickering emulsion) stabilized with seaweed peptides)
Berichtszeitraum: 2023-11-01 bis 2025-10-31
Many people today, especially those who choose plant-based diets, struggle to get enough of the essential omega-3 fatty acids that support heart and brain health. Algae oil offers a sustainable, vegan source of these nutrients, but it comes with a challenge: when added to foods, it tends to spoil quickly, creating unpleasant flavors and losing its nutritional value. This makes it difficult for food companies to include algae oil in everyday products without compromising taste, texture, or shelf life.
Our project set out to solve this problem using natural ingredients from seaweed. Seaweed contains tiny protein fragments called peptides that act like natural shields against oxidation, the process that makes oils go rancid. We combined these peptides with simple food ingredients (emulsifiers) that help oil and water stay mixed. Imagine a salad dressing that doesn’t separate; that’s an emulsion. In some cases, we used a special type called a Pickering emulsion, where microscopic particles from seaweed sit on the surface of each oil droplet like protective armor. We also created microcapsules, tiny shells around the oil droplets, formed by a gentle spray process, so the oil stays protected until it is consumed.
The goal was to identify and prepare seaweed peptides using environmentally friendly methods, use those peptides and seaweed particles to build stable oil-in-water emulsions, and add the stabilized algae oil to a familiar plant-based drink, oat milk, while testing taste, storage, and digestion. By doing this, we aimed to show that omega-3-rich algae oil can be delivered naturally and effectively into plant-based foods without sacrificing quality. The results enable healthier, shelf-stable plant-based foods enriched with marine-sourced omega-3, using renewable seaweed resources and green processing. Potential impacts include better dietary omega-3 access, reduced food waste through longer shelf life, support for clean-label formulations, and innovation opportunities across functional foods and alternative proteins. The work aligns with EU priorities on sustainable food systems, health promotion, and resource-efficient technologies.
Our project set out to solve this problem using natural ingredients from seaweed. Seaweed contains tiny protein fragments called peptides that act like natural shields against oxidation, the process that makes oils go rancid. We combined these peptides with simple food ingredients (emulsifiers) that help oil and water stay mixed. Imagine a salad dressing that doesn’t separate; that’s an emulsion. In some cases, we used a special type called a Pickering emulsion, where microscopic particles from seaweed sit on the surface of each oil droplet like protective armor. We also created microcapsules, tiny shells around the oil droplets, formed by a gentle spray process, so the oil stays protected until it is consumed.
The goal was to identify and prepare seaweed peptides using environmentally friendly methods, use those peptides and seaweed particles to build stable oil-in-water emulsions, and add the stabilized algae oil to a familiar plant-based drink, oat milk, while testing taste, storage, and digestion. By doing this, we aimed to show that omega-3-rich algae oil can be delivered naturally and effectively into plant-based foods without sacrificing quality. The results enable healthier, shelf-stable plant-based foods enriched with marine-sourced omega-3, using renewable seaweed resources and green processing. Potential impacts include better dietary omega-3 access, reduced food waste through longer shelf life, support for clean-label formulations, and innovation opportunities across functional foods and alternative proteins. The work aligns with EU priorities on sustainable food systems, health promotion, and resource-efficient technologies.
We began by exploring seaweed as a source of natural antioxidants that can prevent oxidation. Using mild, energy-efficient techniques, we produced seaweed extracts and selected the peptides with the strongest antioxidant potential. These peptides help catch the reactive molecules that cause oil to spoil.
Next, we created two kinds of oil-in-water emulsions with algae oil: classic emulsions, where natural emulsifiers keep small oil droplets evenly spread and stable, and Pickering emulsions, where tiny seaweed-based particles sit on the surface of each droplet like protective armor preventing physical destabilisation. We also made microcapsules, small shells around the oil droplets formed by a gentle spray process. These capsules add an extra layer of protection and make the oil easier to handle when added to foods.
To test real-world performance, we enriched vegan oat milk with stabilized oil in different forms. We evaluated how the products behaved during storage, whether they stayed fresh (no oxidation), and how they tasted. We also simulated digestion in the lab to see if the omega-3s remained available for the body to absorb. The results were promising: seaweed-based emulsions and microcapsules slowed down oxidation, helping the oil keep its freshness and nutritional value for longer. The enriched oat milk stayed stable and comparable to regular products during storage, and digestion tests showed that omega-3s remained bioaccessible, meaning the body could use them, while avoiding major degradation. Taste checks indicated acceptable sensory quality, an important step toward consumer-friendly products.
Next, we created two kinds of oil-in-water emulsions with algae oil: classic emulsions, where natural emulsifiers keep small oil droplets evenly spread and stable, and Pickering emulsions, where tiny seaweed-based particles sit on the surface of each droplet like protective armor preventing physical destabilisation. We also made microcapsules, small shells around the oil droplets formed by a gentle spray process. These capsules add an extra layer of protection and make the oil easier to handle when added to foods.
To test real-world performance, we enriched vegan oat milk with stabilized oil in different forms. We evaluated how the products behaved during storage, whether they stayed fresh (no oxidation), and how they tasted. We also simulated digestion in the lab to see if the omega-3s remained available for the body to absorb. The results were promising: seaweed-based emulsions and microcapsules slowed down oxidation, helping the oil keep its freshness and nutritional value for longer. The enriched oat milk stayed stable and comparable to regular products during storage, and digestion tests showed that omega-3s remained bioaccessible, meaning the body could use them, while avoiding major degradation. Taste checks indicated acceptable sensory quality, an important step toward consumer-friendly products.
This project demonstrates a clean-label, vegan route to stabilize algae oil using seaweed ingredients, moving beyond reliance on synthetic antioxidants. By combining green preparation of seaweed peptides with smart food structures (emulsions, Pickering emulsions, and microcapsules) we extended shelf life and preserved nutritional value in a format familiar to consumers. These advances pave the way for healthier plant-based products and support the broader shift to sustainable food systems. To bring this to market, the next steps include scaling up production, refining taste, and working with food companies on cost and regulatory approval.