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