Fabrication, characterization, and oxidative stability of perilla seed oil emulsions and microcapsules stabilized by protein and polysaccharides

Perilla oil (PO) has a high unsaturated fatty acids content that is easily oxidized, causing nutritional and functional losses. This study investigated the fabrication of PO in emulsion and microcapsules using whey protein isolate (WPI), gum acacia (GA), maltodextrin (MD), and OSA-starch as wall materials, aiming to improve the oxidative stability and functionality of the PO. The results showed that both OSA-starch stabilized emulsion and microcapsules exhibited slower increases in peroxide and p-anisidine values and a slower decrease in antioxidant capacity than those produced with WPI/GA, WPI/MD, and WPI/GA via complex coacervation. The microcapsules fabricated with OSA-starch gave a better polydispersity index, encapsulation efficiency, and oxidative stability than the other samples, suggesting effective protection against primary and secondary oxidation during storage. Moreover, the oxidation stability of the emulsions and microcapsules could be improved via complex coacervation, although this technique could result in a larger droplet size. Overall, this study contributed to the knowledge of PO emulsions and microcapsules fabrication using protein and polysaccharides and provided insights for improving PO's oxidative stability and functionality. Novelty impact statement Perilla oil can be successfully encapsulated by OSA-starch-based carriers. The study contributed to the knowledge of perilla oil emulsions and microcapsules fabrication and provided insights for improving perilla oil's oxidative stability and functionality.