Fabrication, characterization, and oxidative stability of perilla seed oil emulsions and microcapsules stabilized by protein and polysaccharides

Abstract

Perilla fructescens, commonly known as perilla, is a member of the Lamiaceae family widely cultivated in East Asian countries such as China, Japan, and Korea. The leaves and seeds are the most applicable parts of Perilla fructescens. Perilla seed oil (PO) is considered a nutritional cooking oil and a food ingredient in seasoning, salad dressing, and dipping sauces. It contains a high percentage of unsaturated fatty acids, especially -linolenic acid (ALA), an omega 3 fatty acid.