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Li M, Jiang N, Guo G, Lu S, Li Z, Mu Y, Xia X, Xu Z, Hu Y, Xiang X. Perilla Seed Oil: A Review of Health Effects, Encapsulation Strategies and Applications in Food. Foods 2024; 13:3615. [PMID: 39594031 PMCID: PMC11593517 DOI: 10.3390/foods13223615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2024] [Revised: 11/01/2024] [Accepted: 11/12/2024] [Indexed: 11/28/2024] Open
Abstract
Perilla (Perilla frutescens L.) is an annual herbaceous plant whose seed oil is rich in unsaturated fatty acids such as alpha-linolenic acid (ALA). This oil exhibits various health benefits, including antioxidant, anti-inflammatory, lipid-lowering, hypoglycemic, neuroprotective and immunomodulatory activities. In addition, incorporating perilla oil into a diet can effectively increase the abundance of beneficial bacteria in the gut microbiota. However, perilla oil is prone to oxidation, which reduces its nutritional value and lowers its bioavailability. To address these issues, encapsulation technologies such as emulsions, oleogels, liposomes and microcapsules have been employed, showing promising results. Nonetheless, further research is needed to fully elucidate the underlying mechanisms of perilla seed oil's health effects, validate its benefits through large-scale human clinical trials and optimize encapsulation techniques. Future investigations should also explore the synergistic effects of combining perilla seed oil with other functional components and its role in modulating gut microbiota to achieve comprehensive health benefits.
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Affiliation(s)
- Min Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China;
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China; (N.J.); (G.G.); (S.L.); (Z.L.); (Y.M.); (X.X.); (Z.X.)
| | - Nanjie Jiang
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China; (N.J.); (G.G.); (S.L.); (Z.L.); (Y.M.); (X.X.); (Z.X.)
| | - Guangqi Guo
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China; (N.J.); (G.G.); (S.L.); (Z.L.); (Y.M.); (X.X.); (Z.X.)
- Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory for Novel Reactor and Green Chemistry Technology, School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan 430073, China
| | - Shuaijun Lu
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China; (N.J.); (G.G.); (S.L.); (Z.L.); (Y.M.); (X.X.); (Z.X.)
- School of Pharmacy, Xinxiang Medical University, Xinxiang 453003, China
| | - Ziliang Li
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China; (N.J.); (G.G.); (S.L.); (Z.L.); (Y.M.); (X.X.); (Z.X.)
- School of Pharmacy, Xinxiang Medical University, Xinxiang 453003, China
| | - Yujie Mu
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China; (N.J.); (G.G.); (S.L.); (Z.L.); (Y.M.); (X.X.); (Z.X.)
| | - Xiaoyang Xia
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China; (N.J.); (G.G.); (S.L.); (Z.L.); (Y.M.); (X.X.); (Z.X.)
| | - Zhenxia Xu
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China; (N.J.); (G.G.); (S.L.); (Z.L.); (Y.M.); (X.X.); (Z.X.)
| | - Yong Hu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China;
| | - Xia Xiang
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China; (N.J.); (G.G.); (S.L.); (Z.L.); (Y.M.); (X.X.); (Z.X.)
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Li Y, Chen F, Gao Z, Xiang W, Wu Y, Hu B, Ni X, Nishinari K, Fang Y. Influence of interfacial properties/structure on oxygen diffusion in oil-in-water emulsions. Food Res Int 2023; 170:112973. [PMID: 37316056 DOI: 10.1016/j.foodres.2023.112973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 05/05/2023] [Accepted: 05/13/2023] [Indexed: 06/16/2023]
Abstract
Oxygen diffusion played an important role in the lipid oxidation of food emulsions. In this study, a simple method was developed to quantitatively observe the oxygen diffusion in the oil-water biphasic system, and it was further applied to investigate the relationship between the oxygen diffusion and lipid oxidation in O/W emulsions. Various factors that related to the emulsion oxidation were considered, from their influence on the oxygen diffusion and lipid oxidation in the emulsions. Results showed that there was obvious correlation between the oxygen diffusion and lipid oxidation in O/W emulsions, which reveals the inhibition of oxygen diffusion could apparently slow down the lipid oxidation. Moreover, the changes of oil phase, water phase and interfacial layer of the emulsions, which were related to the oxygen diffusion, could improve the oxidative stability of the emulsions effectively. Our findings are helpful for deep understanding the mechanisms of the lipid oxidation in food emulsions.
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Affiliation(s)
- Yanlei Li
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Fangfang Chen
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Zhiming Gao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China.
| | - Wei Xiang
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yuehan Wu
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Bing Hu
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences, Dalian Minzu University, Dalian 116600, China
| | - Xuewen Ni
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yapeng Fang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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