Study on properties of emulsion gel spheres based on whey protein isolate-sodium alginate and application in encapsulating perilla oil

  • LI Xinran ,
  • XIAO Yuhang ,
  • LUAN Wenli ,
  • JIANG Shijing ,
  • TAO Diyang ,
  • SUN Aidong
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  • 1(School of Biological Science and Technology, Beijing Forestry University, Beijing 100091, China)
    2(Tai’an Culai Mountain Forest Farm, Tai’an 271000, China)

Received date: 2025-02-22

  Revised date: 2025-04-09

  Online published: 2025-12-15

Abstract

This study employed whey protein isolate (WPI) as emulsifier and sodium alginate (SA) as gel wall material to produce WPI-SA emulsion gel spheres encapsulating perilla oil.The research evaluated the water distribution, microstructure, texture, water retention properties, freeze-thaw stability, thermal stability, and storage stability of the emulsion gel system to investigate the effects of varying WPI-SA ratios in the emulsion gel spheres.Based on the analysis of texture, chroma value, and water retention, the WPI-SA emulsion gel spheres with ratios of 4∶2, 3∶3, and 2∶4 exhibited higher hardness, elasticity, and water retention.These gel spheres effectively prevented water loss at high temperatures around 100 ℃ and showed no oil phase separation after freeze-thaw treatment.Additionally, they maintained structural integrity and prevented oil phase separation in solutions with pH levels of 1.5, 4.5, and 7.5, making them suitable for functional foods in acidic environments.The peroxide value (POV) of perilla oil decreased from (36.25±0.93) mmol/kg to (24.41±0.80) mmol/kg after 7 days of storage in emulsion gel spheres with a WPI∶SA ratio of 3∶3, demonstrating improved oxidation stability of the perilla oil.

Cite this article

LI Xinran , XIAO Yuhang , LUAN Wenli , JIANG Shijing , TAO Diyang , SUN Aidong . Study on properties of emulsion gel spheres based on whey protein isolate-sodium alginate and application in encapsulating perilla oil[J]. Food and Fermentation Industries, 2025 , 51(22) : 68 -78 . DOI: 10.13995/j.cnki.11-1802/ts.042466

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