Effects of Perilla Oil Content on the Characteristics of Whey Protein/ Sanshoamides Emulsion
Year: 2025
Type: article
Abstract: To enhance the stability and application of sanshoamides by preparing perilla oil emulsions using whey protein (WP) as an emulsifier to enhance their stability. Effects of 40%~80% oil phase volume fractions (v/v) on the formation and structure of the emulsions were investigated, with the microstructure, particle size, rheological properties, and stability of the sanshoamide-loaded emulsions being analyzed. The emulsion-droplet characteristics of the emulsions were confirmed by microscopic analysis to underpin their stability. Uniform droplet distribution, smaller particle size, a higher absolute zeta potential, and improved emulsification ability were observed in the 70% perilla oil emulsion, along with high thermal and centrifugal stability. Elastic-like behavior and shear-thinning properties were observed in the emulsion through rheological analysis. No phase separation was detected in the 70% perilla oil emulsion after 21 d storage, demonstrating its high storage stability and resistance to oxidation. The degradation rate of the emulsion containing 70% perilla oil decreased over time during storage. In summary, the stability of both sanshoamides and the emulsion system was enhanced by increasing the oil content in the sanshoamide-loaded emulsion, with lipid oxidation also being slowed. A theoretical basis is provided for sanshoamide encapsulation and delivery, along with technical guidance for the construction of highly stable emulsion systems.
Authors: Yuemeng PAN, Haoyuan WANG, Zhilong ZENG, Jing LUO, Manman LU, Youming TIAN, Mei XUE, Xiong LIU
Institution: Southwest University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W6960464397
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