SPI/SA composite particles as Pickering stabilizers to retard oxidation and preserve flavor of Zanthoxylum oil.

Authors

Jia Huang, Xiaoxue Wang, Chunyan Wu, Xiang Zhu, Xiaoyan Hou, Guanghui Shen, Qiang Cui, Jie Yu, Jiayu Zhang, Wen Hu, Shanbo Chen, Zhiqing Zhang

Published in

Food chemistry: X. Volume 39. Pages 104608. Epub Oct 10, 2026.

Abstract

Zanthoxylum oil (ZO) is highly valued for its flavor profile but is prone to oxidation. This study developed a stable ZO Pickering emulsion using composite soy protein isolate (SPI)/sodium alginate (SA) particles and evaluated its physicochemical and oxidative stability and flavor changes during accelerated oxidation. FT-IR suggested that SPI and SA formed composite particles through electrostatic interactions and hydrogen bonding. Water contact angle and DSC analyses indicated that SA improved the wettability and thermal stability of SPI. No oil separation was observed during 60 days of storage at neutral pH. Compared with ZO, SPI/SA-Pickering emulsions showed a significantly slower oxidation rate after 18 days at 60 °C. The emulsion matrix reduced flavor degradation, with approximately 6% higher total sanshool retention and up to 20% less d-limonene loss than bulk oil after accelerated oxidation. Overall, the SPI/SA-stabilized Pickering emulsion shows promise for oxidative stabilization and flavor preservation of ZO.

PMID:
42908788
Bibliographic data and abstract were imported from PubMed on 23 Oct 2026.

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