This study investigates the potential of protein isolates from canola ( L. var. ) (CC) and black caraway () (NS) oil cake and wheat bran () (WB) as sustainable alternatives to traditional soybean isolates (SB) for anthocyanin microencapsulation in double emulsions, aiming to leverage agricultural by-products for sustainable food processing, potentially offering improved functionality for sensitive compound stabilization. The study discovered that NS concentrates considerably improved emulsion stability (ES) (75.89 %, 77.26 %, 85.09 %) in samples when compared to other isolates. SB produced the lowest (1.17 span) and most consistent droplet diameters. Each of the protein isolates under investigation exhibited commendable efficiencies in the encapsulation of anthocyanins. However, the isolates derived from soybean distinguished themselves by achieving the highest encapsulation efficiency, suggesting that they possess intrinsic properties that may not be fully paralleled by the alternative protein sources examined. FT-IR spectroscopy revealed varied secondary structural compositions among the isolates, corresponding to their functional capabilities in emulsion system. This study helps to generate innovative functional foods and fosters the circular economy by successfully encapsulating and stabilizing anthocyanins.

中文翻译：

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双低油菜籽、黑香菜和麦麸分离蛋白在双乳液花青素微囊化中的作用


本研究调查了双低油菜籽 ( L. var. ) (CC) 和黑香菜 (NS) 油饼和麦麸 () (WB) 分离蛋白作为花青素微胶囊化传统大豆分离蛋白 (SB) 的可持续替代品的潜力在双乳液中，旨在利用农业副产品进行可持续食品加工，有可能为敏感化合物稳定提供改进的功能。研究发现，与其他分离株相比，NS 浓缩物显着改善了样品中的乳液稳定性 (ES)（75.89 %、77.26 %、85.09 %）。 SB 产生的液滴直径最小（1.17 跨度）且最一致。所研究的每种蛋白质分离物在花青素的封装方面都表现出值得称赞的效率。然而，源自大豆的分离物通过实现最高的包封效率而脱颖而出，这表明它们具有与所检查的替代蛋白质来源可能不完全相似的内在特性。 FT-IR 光谱揭示了分离物之间不同的二级结构组成，这与它们在乳液系统中的功能能力相对应。这项研究通过成功封装和稳定花青素，有助于生产创新的功能食品并促进循环经济。