Fabrication, characterization, and oxidative stability of perilla seed oil emulsions and microcapsules stabilized by protein and polysaccharides
Chuang Zhang, Wenting Zhou, Jiqian Xiang, Hong Chen, Siew Young Quek
Abstract
Perilla fructescens, commonly known as perilla, is a member of the Lamiaceae family widely cultivated in East Asian countries such as China, Japan, and Korea. The leaves and seeds are the most applicable parts of Perilla fructescens. Perilla seed oil (PO) is considered a nutritional cooking oil and a food ingredient in seasoning, salad dressing, and dipping sauces. It contains a high percentage of unsaturated fatty acids, especially -linolenic acid (ALA), an omega 3 fatty acid.
Topics & Concepts
EmulsionWhey protein isolateChemistryStarchCoacervateModified starchPolysaccharideChemical engineeringTragacanthPerillaFood scienceMaltodextrinOxidative phosphorylationAntioxidantChromatographyWhey proteinOrganic chemistrySpray dryingBiochemistryRaw materialEngineeringMicroencapsulation and Drying ProcessesFood Chemistry and Fat AnalysisProteins in Food Systems