Chen Zhao, Yang Jun, Guo Hao, Zhang Xiuling, Zhang Wentao
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Foods. 2025 May 7;14(9):1650. doi: 10.3390/foods14091650.
Thus far, the focus of research has been on employing perilla seed protein isolate (PSPI) to stabilize emulsions encapsulating hydrophobic substances, but there is a dearth of studies focusing on PSPI-stabilized double emulsions for encapsulating hydrophilic materials. This experiment investigated the environmental stability (thermal, ionic strength, and freeze-thaw stability) of PSPI-stabilized double emulsions encapsulating anthocyanins. During thermal stability experiments, the emulsion color lightened as the treatment temperature increased, whereas the microstructures of the emulsions exhibited no notable differences among the groups. The anthocyanin retention and antioxidant capacity decreased with increasing thermal treatment temperature. After thermal treatment, no creaming or separation was observed, and anthocyanin retention remained above 65% in all groups. Ionic strength exerted a certain influence on the stability of the emulsions, with droplet size increasing and anthocyanin retention dwindling as ionic strength intensified. At an ionic strength of 100 mmol/L, anthocyanin retention surpassed 70%. No delamination was observed at any of the ionic strengths. With the augmentation of freeze-thaw cycles, the emulsions darkened and yet remained unseparated, droplet size progressively increased, and anthocyanin retention progressively decreased. The findings indicate that the emulsions were environmentally stable and could serve as a reference for the development of related emulsions.
到目前为止，研究的重点一直是利用紫苏籽分离蛋白（PSPI）来稳定包裹疏水性物质的乳液，但针对用于包裹亲水性材料的PSPI稳定的双重乳液的研究却很匮乏。本实验研究了PSPI稳定的包封花青素的双重乳液的环境稳定性（热稳定性、离子强度和冻融稳定性）。在热稳定性实验中，随着处理温度的升高，乳液颜色变浅，而各实验组乳液的微观结构没有显著差异。随着热处理温度的升高，花青素保留率和抗氧化能力下降。热处理后，未观察到乳析或分层现象，所有组的花青素保留率均保持在65%以上。离子强度对乳液的稳定性有一定影响，随着离子强度的增加，液滴尺寸增大，花青素保留率降低。在离子强度为100 mmol/L时，花青素保留率超过70%。在任何离子强度下均未观察到分层现象。随着冻融循环次数的增加，乳液颜色变深但仍未分离，液滴尺寸逐渐增大，花青素保留率逐渐降低。研究结果表明，该乳液具有环境稳定性，可为相关乳液的开发提供参考。
