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

Jiao Liu, Farah Zaaboul, Yanling Cheng, Ruizhi Yang, Luping Zhao

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

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5 authors.

Jiao LiuEngineering and Technology Center for Grain Processing of Shandong Province, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Avenue, Tai'an, Shandong Province 271018, PR China.

Farah ZaaboulLaboratory of Biotechnology, Environment, Agri-food and Health, Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, 30003 Fez, Morocco.

Yanling ChengEngineering and Technology Center for Grain Processing of Shandong Province, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Avenue, Tai'an, Shandong Province 271018, PR China.

Ruizhi YangSchool of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, PR China.

Luping ZhaoEngineering and Technology Center for Grain Processing of Shandong Province, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Avenue, Tai'an, Shandong Province 271018, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

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 (

Indexed as

EncapsulationExtraction pHsStabilityWall materialsZanthoxylum oil bodies

Identifiers

PMID41658365

DOI10.1016/j.fochx.2026.103602

PMCPMC12876627

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.