Comparative analysis of physicochemical properties and functionalities of artificial oil bodies stabilized by different seed oil body proteins.

In this study, ‌perilla seed oil body protein (PO), hempseed oil body protein (HO), and cucumber seed oil body protein (CO) were utilized to prepare artificial oil bodies (AOBs), and the impact of protein type on their physicochemical properties was investigated.‌ ‌Compared to HO and CO, PO exhibited a lower zeta potential value of -48.27 mV, a higher surface hydrophobicity of 21,122.67, and a smaller particle size of 105.71 nm. Its emulsifying activity index (EAI) and emulsion stability index (ESI) were 83.06 m/g and 167.9 %, respectively. ‌Furthermore, AOBs stabilized by PO demonstrated smaller particle size and a higher amount of interfacial adsorbed protein compared to those prepared by HO and CO.‌ ‌Additionally, the encapsulation results indicated that PO-AOBs exhibited a higher encapsulation efficiency of 98.34 %. The retention rates of the loaded curcumin were 56.94 % after exposure to 90 °C and 94.06 % after UV light exposure for 7 h. ‌Moreover, both digestion and antioxidant experiments indicated that PO-AOBs facilitated better release of curcumin in the intestine, leading to enhanced antioxidant properties and increased bioavailability.‌ These findings offer ‌new insights into the development of novel AOBs, which hold promise for diverse applications in food delivery systems.