Bilayer Emulsions Research Articles

A bilayer emulsion containing encapsulated catfish oil, stabilized with whey protein isolates and fish gelatin for development of PUFA rich mayonnaise

A bilayer emulsion containing encapsulated catfish oil, stabilized with whey protein isolates and fish gelatin for development of PUFA rich mayonnaise

Fabrication and characterization of electrospun core-shell nanofibers of bilayer zein/pullulan emulsions crosslinked by genipin

In this study, the electrospun core-shell nanofibers of zein/pullulan stabilized bilayer emulsions before and after genipin crosslinking were fabricated. The experimental results indicated that the addition of pullulan increased the apparent viscosity and elastic modulus of the bilayer emulsions, which was further increased after the chemical crosslinking of genipin. The nanofiber diameter increased from 102.9 nm to 169.9 nm with the increasing ratio of pullulan, but increased significantly to a range of 405.6–708.0 nm after genipin crosslinking. The electrospun nanofiber films of crosslinked emulsions had higher thermal stability and stronger water stability. The FTIR result proved the existence of hydrogen bond interaction between the zein, pullulan, and genipin molecules. In addition, before and after crosslinking, the encapsulation efficiency of electrospun fiber films for camellia oil was >77.68 %, and the maximum encapsulation efficiency could reach 87.94 %, and there was no significant change during the 7-day storage period, showing good stability. These research results can provide a theoretical basis for the encapsulation of hydrophobic active substances in zein-based emulsion electrospun core-shell nanofibers.

The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and molecular interaction

Fish oil contains omega-3 polyunsaturated fatty acids, but their poor oxidation stability and gastrointestinal digestion rate led to the low bioavailability. Oleogels could improve the stability of EPA and DHA, so the effect of beeswax (BW)-based fish oil oleogels (FOGs) on the stabilization mechanism and lipid digestion of bi-layer emulsions was investigated. The results showed that the enhanced BW crystals lowered the myofibrillar protein (MP) unfolding along with the decrease in β-sheets, hydrophobic force and disulfide bond, thus reducing the interfacial adsorption capacity and emulsion stability. The enhanced BW formed the rigid crystal network structure and improved the crystal size in the inner layer. The suitable FOG addition (4 wt%) enhanced the unfolding of advanced structures in the outer layer, and the exposure of more hydrophobic groups and disulfide bonds facilitated the interfacial adsorption, thus reducing the size. The final release rate of FFAs significantly decreased with the increasing BW, and significantly increased and decreased with the increasing FOG. BW and FOGs could induce the changes in spatial conformation, and the exposure of hydrophobic groups and disulfide bonds affected the lipase contact at the interface. BW and FOG could adjust the crystal network structure in the inner layer and spatial conformation in the outer layer, thus improving the stabilization and lipid digestion of bi-layer emulsions. This study can provide a theoretical basis for developing DHA and EPA food.

Effect of the whey protein isolate-pectin bilayer emulsion system on the textural properties and oil release characteristics of room-temperature stored processed cheese

Processed cheeses stored at room temperature exist some texture defects, such as texture softening and free oil release. The emulsion obtained by pre-emulsifying butter with whey protein isolate (WPI) can significantly improve the texture softening, but it was unable to mitigate the release of free oil during storage. Therefore, in this study, a WPI-pectin bilayer emulsion system was manufactured and applied in the production of processed cheese. The effects of adding the WPI-pectin bilayer emulsion system on the texture and functional characteristics of processed cheese during storage were investigated. The results of the study showed that the WPI-pectin bilayer emulsion system significantly improved the texture softening and free oil release characteristics of the room-temperature stored (RTS) processed cheese. Scanning electron microscopy revealed that the addition of the WPI-pectin bilayer emulsion system increased the uniformity of cheese microstructure and the number of small free fat pools after pre-emulsification. This study provided a method for improving the texture defects of RTS processed cheese, which is important for the processing and promotion of RTS processed cheese.

Optimization of spray drying process of buriti oil-loaded bilayer emulsions

Buriti oil is extracted from the fruits of a palm tree (Mauritia flexuosa L.) native to the Amazon rainforest, having one of the highest levels of β-carotene found in nature. The emulsification of buriti oil contributes to protecting the bioavailability of its bioactive compounds during processing. Drying oil-loaded emulsions is a way to produce microcapsules that have higher storage stability and expand the application possibilities of buriti oil. The objective of this work was to evaluate the impact of spray drying conditions on the microencapsulation of buriti oil, using response surface methodology. Bilayer emulsions were stabilized by whey protein isolate and high-methoxyl pectin and spray dried. The effects of inlet air temperature (154–196 °C) and feed flow rate (1.2–6.8 mL/min) on different properties of the microcapsules were evaluated. Higher air temperatures caused a positive effect on process yield but affected the color and encapsulation efficiency, while the increase in feed flow rate had a positive effect on the color of microcapsules. The higher drying rates negatively affected the microcapsules, resulting in larger and agglomerated particles, with the presence of holes in their surface. Surface models were obtained to predict color parameters of the microcapsules, which can be used as tools to quality control during processing. In general, the low drying rate resulted in microcapsules with suitable characteristics to ensure oil protection. The optimized spray drying process allows the production of buriti oil microcapsules with potential for application as natural pigments in the food industry.

Chemical stability of β-carotene composite or bilayer emulsions coated with pea protein isolate and γ-polyglutamic acid compared to monolayer emulsion

Abstract The integration of β-carotene into functional foods is limited due to its limited hydrophilicity and chemical stability. To address this issue, emulsion was encouraged to be utilized. Monolayer, composite, and bilayer emulsions were prepared using pea protein isolate (PPI) alone or in combination with poly-γ-glutamic acid (γ-PGA). Our findings indicate that the bilayer emulsion utilizing γ-PGA as an external emulsifier exhibited the smallest droplet size (737.61 nm) and highest zeta potential (−35.23 mV). Under various environmental stresses, the chemical stability of the composite emulsion surpassed that of the monolayer emulsion but was inferior to that of the bilayer emulsion. Moreover, following simulated gastrointestinal digestion, the β-carotene bioaccessibility in the composite emulsion (12.76 %) exceeded that in the monolayer emulsion (6.57 %) but was less than that in the bilayer emulsion (20.01 %). Therefore, the emulsion preparation method or the sequence of γ-PGA addition significantly affects emulsion stability. Among the studied emulsions, the bilayer emulsion demonstrated the most stable structure, enhancing the stability of β-carotene within the oil droplets.

Interfacial engineering method to regulate the performances of bilayer emulsions co-stabilized by casein/butyrylated dextrin nanoparticles and chitosan

In present study, bilayer emulsions with different interfacial structures stabilized by casein/butyrylated dextrin nanoparticles (CDNP), chitosan (CS) and chitosan nanoparticles (CSNP) were prepared to overcome the limitations of conventional emulsions. The effects of chitosan morphology and incorporation sequences on the bilayer emulsions were examined. Bilayer emulsions prepared with CDNP as the inner layer and CS/CSNP as the outer layer were observed to have smaller droplet sizes (1.39 ± 86.74 um and 1.45 ± 7.87 um). Bilayer emulsions prepared with CDNP as the inner layer and CS as the outer layer exhibited the lowest creaming index (2.38 %) after 14 days of storage, indicating excellent stability. Furthermore, bilayer emulsion prepared with CDNP as the inner layer and CS as the outer layer also exhibited a uniform water distribution, excellent protein oxidative stability, and uniformly distributed droplets by the measurement of Low-field NMR, intrinsic tryptophan fluorescence and laser confocal laser scanning microscopy. These results indicated that the study provided a theoretical basis for the development and design of bilayer emulsions with different interfacial structures. This study also provides a new material for the preparation of delivery systems that protect biologically active compounds. Bilayer emulsions are promising for applications in traditional and manufactured food products.

Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes

This study aimed to evaluate the potential of the bilayer emulsions stabilized with casein/butyrylated dextrin nanoparticles and chitosan as fat substitutes in preparing low-calorie sponge cakes. Among the different cake groups, the substitution of bilayer emulsions at 60% exhibited comparable baking properties, appearance, texture characteristics and stable secondary structure to fat. The specific volume and height were increased by 36.94% and 22%, respectively, while the cake showed higher lightness (L*) in the cores and softer hardness in the crumb. In addition, the moisture content of cakes was increased while the water activity remained unchanged. These results showed that casein/butyrylated dextrin bilayer emulsion was a potential fat substitute for cake products at the ratio of 60% with the desirable characteristics.

Aroma compounds retention and release from protein-polysaccharide-based bilayer emulsion gels: A thermodynamic and kinetic study

Thermodynamic and kinetic behavior of five aroma compounds (ACs) with different molecular structures in bilayer-stabilized emulsion gels (BEGs) depending on starch type (ST) and starch concentration (SC) during refrigerated storage time (RST) was investigated. The internal phase of BEGs was stabilized by myofibrillar proteins (MPs) and gum arabic, while the external phase was thickened and texturized with MPs and starches (waxy maize starch, potato starch) differing in amylose/amylopectin ratio. Oscillatory and rotational shear modes were used to evaluate rheological properties of BEGs, and the results are presented in terms of: Herschel-Bulkley parameters, quality factor and divergence from the Cox-Merz rule, which were modeled using a first order kinetic equation. Thermodynamic models composed of myosin and ACs were applied to determine the Stern-Volmer quenching constants, binding and thermodynamic parameters: enthalpy (ΔH), entropy (ΔS) and Gibb’s free energy (ΔG). Retention (R), release rate constant (kr) and mechanism of release (nr) values were significantly (p ≤ 0.05) dependent on: ST, SC and ACs type. After 12 days of refrigerated storage, the R values were ranged from 0.34 to 0.77, whereas those of kr and nr determined during RST were in ranges 6.21–102 × 10−3 (day−1) and 0.55–0.86, respectively. The gas-BEGs partition coefficient (kg/e) of ACs was measured at thermodynamic equilibrium and the enthalpy of vaporization was calculated from the variations of kg/e with temperature changes (30–60 °C). From a practical point of view, these results may have important implications for the development of commercial emulsion-type food with controlled ACs retention during RST.

Enhanced O/W emulsion stability and betanin protection using yeast protein and chitooligosaccharide: Comparative insights from complex coacervation and layer-by-layer methods

Emulsions play a pivotal role in food and related industries, yet oil-in-water (O/W) emulsions, a staple emulsion, are plagued by instability issues like aggregation, flocculation, and gravitational separation during storage. Stabilizing these emulsions has often involved the use of proteins or polysaccharides. Within this context, this research delves into comparing two distinctive stabilization strategies for emulsions. The yeast protein (YP), chitooligosaccharide (COS), and betanin were employed to formulate a complexation emulsion (CE) using a complex coacervation method, and a bilayer emulsion (BE) through a layer-by-layer method. The effects of these divergent methods on the emulsion's physicochemical properties, microscopic structure, and the stability of betanin was assessed. The findings indicate that the yeast protein-chitooligosaccharide-betanin (YCB) emulsion prepared using the layer-by-layer method demonstrated the smallest droplet size and the greatest absolute ζ-potential. After a storage period of seven days, this emulsion showed the lowest emulsification index, indicating excellent storage stability. In tandem, an increase in apparent viscosity was observed, with the emulsion exhibiting weak gel-like behavior. The incorporation of betanin has improved the physical stability of emulsions, and concurrently, the emulsion presented an improved storage stability of betanin. These results provide insightful perspectives for the development of emulsions based on bilayer interfaces, contributing to the expansion of novel fungal protein applications in the fields of emulsion technology, food processing, and the stabilization of bioactive molecules.

Dynamic high-pressure microfluidization assist in stabilizing hemp seed protein-gum Arabic bilayer emulsions: Rheological properties and oxidation kinetic model

Hemp seed protein (HSP) stabilized emulsion was subjected to dynamic high-pressure microfluidization (DHPM). Gum Arabic (GA) was added to the emulsion system to prepare HSP-GA bilayer emulsion, which improved the stability of hemp seed oil (HSO). Under the DHPM treatment at 120 MPa, the particle size of HSP-GA bilayer emulsion was 260.02 nm and the zeta potential was − 25.9 mV. The interfacial adsorbed protein of the DHPM-treated emulsion increased to 37.35%. And the viscosity, the storage modulus (G'), and loss modulus (G") were increased. The HSP-GA emulsion under 120 MPa was selected to develop an oxidation kinetic model to obtain equation c=e10.56086e−3659.66658T*t+0.72, which was used to predict the POV variation of HSO within the bilayer emulsion system. The CBD retention rate was 93.54% during storage for 20 days. It can be concluded that the effective encapsulation of DHPM treatment and bilayer emulsion system is beneficial to broaden the application of hemp seeds in processing industry.

Enhancing the Stability and Bioaccessibility of Tree Peony Seed Oil Using Layer-by-Layer Self-Assembling Bilayer Emulsions.

Tree peony seed oil (TPSO) is an important plant source of n-3 polyunsaturated fatty acid (α-linolenic acid, ALA > 40%) that is receiving increasing attention for its excellent antioxidant and other activities. However, it has poor stability and bioavailability. In this study, a bilayer emulsion of TPSO was successfully prepared using a layer-by-layer self-assembly technique. Among the proteins and polysaccharides examined, whey protein isolate (WPI) and sodium alginate (SA) were found to be the most suitable wall materials. The prepared bilayer emulsion contained 5% TPSO, 0.45% whey protein isolate (WPI) and 0.5% sodium alginate (SA) under selected conditions and its zeta potential, droplet size, and polydispersity index were -31 mV, 1291 nm, and 27%, respectively. The loading capacity and encapsulation efficiency for TPSO were up to 84% and 90.2%, respectively. It was noteworthy that the bilayer emulsion showed significantly enhanced oxidative stability (peroxide value, thiobarbituric acid reactive substances content) compared to the monolayer emulsion, which was accompanied by a more ordered spatial structure caused by the electrostatic interaction of the WPI with the SA. This bilayer emulsion also exhibited markedly improved environmental stability (pH, metal ion), rheological properties, and physical stability during storage. Furthermore, the bilayer emulsion was more easily digested and absorbed, and had higher fatty acid release rate and ALA bioaccessibility than TPSO alone and the physical mixtures. These results suggest that bilayer emulsion containing WPI and SA is an effective TPSO encapsulation system and has significant potential for future functional food development.

Entrapment of probiotic (Bifidobacterium longum) in bilayer emulsion film with enhanced barrier property for improving viability

The gelatin/gellan gum based-bilayer emulsion film was developed in this work to improve the survivability of Bifidobacterium longum during the storage process. The baobab seed oil (BO) was added to the gelatin (GE) matrix to develop emulsion film as the barrier outer layer. The blueberry anthocyanin extract (BE) was incorporated into the gellan gum (GG)-based inner layer to enhance the viability of B. longum. The SEM and FTIR results revealed that the probiotics were successfully entrapped in BO/BE-loaded bilayer film. The greatest survivability and viable cell numbers of the B. longum during the storage period were observed in the BO/BE loaded bilayer film. Furthermore, the stability of the colorful patterns by electrochemical writing was also evaluated in this work. Finally, the GE/BO-GG/BE/BM maintain satisfactory probiotic viability in steamed bread coating application. Hence, the GE/BO-GG/BE/BM bilayer film could be considered a novel material to deliver and protect the probiotics in food applications.

Destabilization of oil-in-water emulsions: Influences of interfacial assembly of octenyl succinic anhydride starch and chitosan

This study investigated the formation and destabilization of emulsions with different interfacial assemblies of octenyl succinic anhydride starch (OSAS) and chitosan (CS) at critical pH values. All emulsion droplets were connected to each other via bridging of interfacial percolation and observed to form gel network structures during prolonged storage. In addition, partial pH-dependent flocculation occurred during preparation and decreased the degree of coalescence and creaming of emulsions. Compared to bilayer (OSAS-CS and CS-OSAS) emulsions, the complex (OSAS/CS)-stabilized emulsions were more resistant to coalescence, creaming, and lipid oxidation because of their thick interfacial layers (∼2 μm) and tight percolation networks. The layer-by-layer adsorption of OSAS and CS at the interface may lead to reduced homogeneity and stability of the bilayers, making them relatively susceptible to destabilization. Moreover, an appropriate pH (6.0) facilitated the oxidation stability of emulsions by influencing inter-droplet electrostatic interactions. For complex-stabilized emulsions, the lipid hydroperoxide content at pH 6.0 was reduced by approximately 22.85% and 12.26% respectively compared with that at pH 5.5 and pH 6.5. This work may provide promising insights into the rational design of emulsions with desirable stability by combing biopolymers.

The effect of vegetable oil pre-emulsified with whey protein and pectin on physicochemical properties and microstructure of low-fat yogurt.

The effects of whey protein isolate (WPI)-pectin pre-emulsified vegetable oil on the physicochemical properties and microstructure of low-fat yogurt (LFY) were investigated by particle size distribution, water-holding capacity (WHC), texture, rheology, electron microscopy, storage stability, and sensory analysis. The vegetable oil was pre-emulsified into two types of emulsions, a mixed emulsion (ME: WPI-pectin complexes were adsorbed directly at the interface) and a bilayer emulsion (BE: Pectin was added to a previously established WPI-stabilized interface). The results showed that yogurts added with pre-emulsified vegetable oil (ME-Y, BE-Y) had significantly better quality than LFY, with better WHC, textural properties, rheological properties, and storage stability. The average particle size of ME (11.96µm) was larger than that of BE (10.23µm). The consistency of yogurt added with ME (ME-Y) was significantly higher than that of yogurt added with BE (BE-Y), at 2359.10 and 2181.12gs, respectively. Meanwhile, ME-Y exhibited storage stability similar to full-fat control (FFY) and higher sensory scores. Interestingly, the WHC of BE-Y (49.03%) was higher than that of ME-Y (45.63%). In addition, WPI+Pectin-Y exhibited higher WHC (53.81%) and consistency (2518.73gs) compared to ME-Y and BE-Y, but the particle size distribution was not uniform, and the direct addition of WPI, pectin, and oil had no positive effect on improving the rheological properties of yogurt. Overall, the addition of WPI-pectin pre-emulsified vegetable oil improved the quality of LFY. These findings are particularly relevant for the production of higher quality LFY.

Fabrication of bilayer emulsion by ultrasonic emulsification: Effects of chitosan on the interfacial stability of emulsion

In this study, the stable system of bilayer emulsion was fabricated by ultrasonic emulsification. The effect of chitosan (CS) addition (0.05%-0.4%, w/v) at pH 5.0 on the stability of rice bran protein hydrolysate-ferulic acid (RBPH-FA) monolayer emulsion was investigated. It was found that the addition of CS (0.3%) could form a stable bilayer emulsion. The droplet size was 3.38μm and the absolute ζ-potential value was 31.52mV. The bilayer emulsion had better storage stability, oxidation stability and environmental stabilities than the monolayer emulsion. The results of in vitro simulations revealed the bilayer emulsion was able to deliver the β-carotene to the small intestine digestive stage stably and the bioaccessibility was increased from 22.34% to 61.36% compared with the monolayer emulsion. The research confirmed that the bilayer emulsion prepared by ultrasonic emulsification can be used for the delivery of hydrophobic functional component β-carotene.

Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization

In the work, bilayer emulsions stabilized by casein/butyrylated dextrin nanoparticles (CDNP) and chitosan (CS) were prepared based on ultrasound-assisted homogenization. The effects of different homogeneous pressures and various CS concentrations on physical properties and microstructures of bilayer emulsions were investigated. The homogenization condition of 80 MPa was selected to prepare emulsions due to the fact that the emulsion showed the best stability under this condition. Compared with the monolayer emulsion, the bilayer emulsions showed excellent stability (storage, pH, and freeze-thaw cycle) due to the unique interface structure based on composite bilayer interface of CDNP and CS. Meanwhile, the results of optical microscopy, transmission electron microscopy, and confocal laser scanning microscopy showed that emulsion droplets evenly distributed and were cross-linked by CS chains to form a network structure in bilayer emulsions. These results would provide a new insight for the development of bilayer emulsions based on composite interface and bilayer interface. • The layer-by-layer electrostatic deposition was used to prepare bilayer emulsions. • The emulsion droplets were cross-linked by CS chains to form a network. • The bilayer emulsions showed excellent stability. • The bilayer emulsions based on composite interface and bilayer interface.

Pectin degree of esterification influences rheology and digestibility of whey protein isolate-pectin stabilized bilayer oil-in-water nanoemulsions

Gelation in nanoemulsions happens at a lower oil volume fraction ( φ ) compared to conventional emulsions due to the increasing contribution of interfacial shell-layer thickness. In this study, the shell-layer thickness was increased by depositing a second layer of pectin on whey protein isolate (WPI)-stabilized nanodroplets. Pectin with two different degrees of esterification (DE), 33% and 73%, was used to investigate the effect of interfacial charge on the repulsive shell layer thickness. Excess WPI was removed from the primary 20 wt% canola oil-in-water nanoemulsion stabilized with 4 wt% WPI (pH 7) by ultracentrifugation before pectin addition. At pH 7, the added pectin remained in the continuous phase and led to almost two orders of magnitude increase in emulsion viscosity, but they were flowable. Changing to pH 3 led to electrostatic complexation of pectin with WPI either mostly in the aqueous phase for the emulsions with excess proteins (WTEP) or at the oil droplet surface for the emulsions without excess proteins (WOEP). The addition of pectin transformed the liquid primary emulsions into viscoelastic gels at only 20 wt% oil due to extensive droplet aggregation for the emulsion WTEP. For the emulsion WOEP, gelation was manifested by the close packing of repulsive droplets. The higher pectin charge (DE33) increased the gel strength of bilayer emulsions compared to the lower pectin charge (DE73) due to the charge cloud-induced enhanced interfacial repulsive barrier. The deposition of pectin also reduced lipid digestibility from 37.2% for the monolayer emulsions to 24.0% and 16.1% for DE73 and DE33-coated bilayer emulsions, respectively. Such findings can be used to better understand and modify the rheological and digestion properties of repulsive emulsion gels for application in reduced fat foods. • WPI-pectin bilayer nanoemulsion was created using layer-by-layer electrostatic deposition. • Excess whey protein in the continuous phase led to attractive gelation in nanoemulsion. • Removal of excess protein led to repulsive gelation in bilayer nanoemulsion. • Higher pectin charge was more effective in enhancing repulsive gelation in bilayer nanoemulsions. • Lipid digestibility was reduced with pectin bilayer and increasing pectin charge.

Effect of the chitosan second layer on the gelation and controlled digestion of Citrem-chitosan bilayer emulsions.

This research aimed to induce repulsive gelation in Citrem-stabilized O/W emulsions by creating a secondary layer of chitosan around the droplets. A range of chitosan concentrations (0-0.25 wt%) and degrees of deacetylation (DDA 50% and 93%) were used to establish the conditions for repulsive gelation in 36 wt% O/W emulsion. The bilayer emulsions were prepared by the electrostatic deposition of positively charged chitosan on negatively charged Citrem-stabilized droplets at pH 4. The droplet size increased from <0.5 μm for the primary emulsion to 5-10 μm at an intermediate chitosan concentration (0.05-0.15 wt%) due to bridging flocculation and again dropped to 1.7-3.6 μm at higher concentrations (0.2 and 0.25 wt%). The droplet charge changed from -48 mV for the primary emulsion to +41.4 and +54.5 mV after surface saturation by DDA 50 and DDA 93 chitosan, respectively. The strain and frequency-dependent rheology indicated that with an increase in the chitosan concentration, emulsions changed from a viscoelastic liquid for monolayer emulsions to strong attractive gel due to bridging flocculation at an intermediate chitosan concentration. At a higher concentration, repulsive gels were formed at complete coverage due to an increase in the effective oil volume fraction towards close packing resulting from the expansion of the interfacial steric barrier and charge cloud thickness. The overall lipid digestibility during in vitro digestion was 25.7% for monolayer emulsions, which decreased with increased chitosan concentration and reached the lowest at surface saturation (17.5%). It was proposed that the formation of the Citrem-chitosan bilayer controlled lipid digestibility by delaying the action of gastric and pancreatic lipases. Such bilayer emulsion gels can be utilized for structure formation in reduced-fat foods.

Effects of succinylation and chitosan assembly at the interface layer on the stability and digestion characteristics of soy protein isolate-stabilized quercetin emulsions

This study investigated the effect of succinylation and chitosan (CS) assembly at the interfacial layer on the stability and digestion behavior of quercetin (QUE) loaded soy protein isolate (SPI) emulsions. Four emulsions were compared: two monolayer emulsions with SPI or succinylated SPI (SSPI) and two bilayer emulsions with SPI and CS or with SSPI and CS, formed via layer-by-layer electrostatic self-assembly. Compared with the emulsion stabilized by SPI, the emulsion stabilized by SSPI not only exhibited higher storage stability, but also exhibited superior oxidation stability. CS assembly at the interfacial layer increased the interfacial adsorbed protein content and resulted in a lower creaming index during storage. The presence of CS decreased the hydroperoxide, thiobarbituric acid-reactive substances, and carbonyl contents, and increased the sulfhydryl content, indicating better oil and protein oxidation stability. Moreover, succinylation and CS assembly increased the bioavailability of QUE by 18.38% and 41.64% with respect to that of the emulsion stabilized by SPI, respectively, and simultaneous succinylation and CS assembly treatments increased the bioavailability of QUE by 43.50%. The SSPI/CS-stabilized emulsion has the best potential for encapsulation and delivery of QUE. Our research can guide the development of an effective QUE delivery system with increased stability and bioavailability.