FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (2): 36-45.doi: 10.7506/spkx1002-6630-20191106-082

• Food Chemistry • Previous Articles     Next Articles

Preparation and Microencapsulation of Perilla Seed Oil Emulsion Supplemented with Corn Oligopeptide

LIU Yifeng, HOU Zhanqun, TIAN Qiaoji, XIA Kai, YU Youqiang, PAN Cong, DUAN Shenglin, LUO Anlai, HAN Xiaofeng   

  1. (1. China National Research Institute of Food Fermentation Industries Co. Ltd., Beijing 100015, China; 2. Beijing Key Laboratory of Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, Beijing 100015, China)
  • Online:2021-01-18 Published:2021-01-27

Abstract: In this study, five different emulsifiers, gum arabic, soluble soybean polysaccharide, starch sodium octenylsuccinate (HI-CAP 100), sodium caseinate and soybean protein isolate (SPI) were separately used to prepare perilla seed oil emulsions with the addition of different concentrations of corn oligopeptide. We selected the optimal emulsifier and corn oligopeptide concentration for further preparation of microcapsules with high oil loading by spray drying. We chose and evaluated the optimal wall material for maximum oil loading. The results showed that the droplet size of perilla seed oil emulsion prepared using HI-CAP 100 as the emulsifier was mainly distributed between 0.1 and 2 μm; upon the addition of 5% corn oligopeptide, the particle size was small, only (0.76 ± 0.02) μm, and the instability index was 0.275. The surface oil percentage of the microcapsule prepared using HI-CAP 100 (with oil loading ≥ 50%) as the wall material was 3%, indicating good microencapsulation efficiency, and the microcapsule exhibited uniform particle size distribution and smooth surfaces. Accelerated storage tests proved that combination of corn oligopeptide and tea polyphenol palmitate could effectively improve the antioxidant capacity of perilla seed oil microcapsules.

Key words: perilla oil; corn oligopeptide; emulsion; microencapsulation

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