Anthocyanin-Loaded Double Pickering Emulsion Stabilized by Phosphorylated Perilla Seed Protein Isolate-Pectin...

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.