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Peer-reviewedCC BY-NCFood chemistry: X

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

  • Jia Huang1
  • Xiaoxue Wang1
  • Chunyan Wu1
  • Xiang Zhu1
  • Xiaoyan Hou1,2
  • Guanghui Shen1,2
  • Qiang Cui1,2
  • Jie Yu1,2
  • Jiayu Zhang1,3
  • Wen Hu4
  • Shanbo Chen5
  • Zhiqing Zhang1,2
5 affiliations
  1. 1College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
  2. 2Key Laboratory of Agro-Products Processing and Nutritional Health, Ministry of Agriculture and Rural Affairs of China, Ya'an, Sichuan 625014, China.
  3. 3Sichuan Yaomazi Food Co., Ltd., Xinjin, Sichuan 611400, China.
  4. 4Sichuan Pepper Industry Development Center of Hanyuan, Han'yuan, Sichuan 625300, China.
  5. 5Sichuan Academy of Forestry, Chengdu, Sichuan 610081, China.
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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.

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Cite

BibTeXRIS
BibTeX
@article{huang2026spisa,
  title = {{SPI/SA composite particles as Pickering stabilizers to retard oxidation and preserve flavor of Zanthoxylum oil.}},
  author = {Jia Huang and Xiaoxue Wang and Chunyan Wu and Xiang Zhu and Xiaoyan Hou and Guanghui Shen and Qiang Cui and Jie Yu and Jiayu Zhang and Wen Hu and Shanbo Chen and Zhiqing Zhang},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104608},
  url = {https://europepmc.org/article/MED/42908788},
  note = {CC BY-NC},
}
RIS
TY  - JOUR
TI  - SPI/SA composite particles as Pickering stabilizers to retard oxidation and preserve flavor of Zanthoxylum oil.
AU  - Jia Huang
AU  - Xiaoxue Wang
AU  - Chunyan Wu
AU  - Xiang Zhu
AU  - Xiaoyan Hou
AU  - Guanghui Shen
AU  - Qiang Cui
AU  - Jie Yu
AU  - Jiayu Zhang
AU  - Wen Hu
AU  - Shanbo Chen
AU  - Zhiqing Zhang
PY  - 2026
DA  - 2026/10/10
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104608
UR  - https://europepmc.org/article/MED/42908788
AB  - 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.
SN  - 2590-1575
ER  -