Effects of Perilla Oil Content on the Characteristics of Whey Protein/ Sanshoamides Emulsion

PAN Yuemeng; WANG Haoyuan; ZENG Zhilong; LUO Jing; LU Manman; TIAN Youming; XUE Mei; LIU Xiong

doi:10.13386/j.issn1002-0306.2024050228

Volume 46 Issue 8

Apr. 2025

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Science and Technology of Food Industry > 2025 > 46(8): 95-103. > DOI: 10.13386/j.issn1002-0306.2024050228

PAN Yuemeng, WANG Haoyuan, ZENG Zhilong, et al. Effects of Perilla Oil Content on the Characteristics of Whey Protein/ Sanshoamides Emulsion[J]. Science and Technology of Food Industry, 2025, 46(8): 95−103. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050228.

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Effects of Perilla Oil Content on the Characteristics of Whey Protein/ Sanshoamides Emulsion

1.
College of Food Science, Southwest University, Chongqing 400715, China
2.
Chongqing Jiangjin District Agricultural Technology Extension Center, Chongqing 402260, China
3.
Chongqing Jiangjin Diversified Business Technology Promotion Center, Chongqing 402260, China

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Received Date: May 26, 2024
Available Online: February 11, 2025

Graphical Abstract

Abstract

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.
- sanshoamides,
- perilla oil,
- emulsion,
- stability,
- oil volume fraction

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References (32)

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