Development and characterization of Zanthoxylum bungeanum seed kernel oil bodies with maltodextrin-soy protein isolate complex

The present study was designed to determine the composition, emulsion properties and microencapsulation efficiency of Zanthoxylum oil bodies (ZOBs) at pH values of 6.3 and 11.0, employing soy protein isolate (SPI) and maltodextrin (MD) as wall materials. The findings indicated that pH 11.0-ZOBs exhibited improved emulsion stability and encapsulation efficiency was higher compared to pH 6.3-ZOBs. Across pH 11.0 and pH 6.3, the optimal SPI:MD ratios (1:3 and 1:4, respectively) resulted in increased encapsulation yields (86.83% and 81.58%, respectively) and the least surface oil. The combined effects of pH and wall material composition significantly affected emulsion stability, particle size and solubility ( p < 0.05 ) with pH 11.0-ZOBs showing the greatest thermal and oxidative stability. Such correlations verify the significance of pH and wall material optimization for the isolation and microencapsulation OBs, providing insights to enhance the stability and functionality of encapsulated oils.