在高湿和高温条件下，胡椒精油的品质容易变质，油的氧化限制了其应用，特别是不溶于水。这项研究研究了用辛烯基琥珀酸淀粉封装在Pickering乳液中的胡椒精油，该乳液能够有效地降低100倍的释放率。观察到乳液表面光滑、颗粒完整，没有形成新的化学键。当 Pickering 乳液设置为不同的储存条件（pH 5 和 0.1 M NaCl）时，最小粒径分别为 2.05 µm 和 1.89 µm。在胃肠道消化过程中，Pickering乳液有效延迟了精油的释放，120分钟内乳液的消化率为16.93%。与未处理的细胞相比，Pickering乳液能有效抑制MCF-7的增殖（52.71%）。这些结果表明，OSA淀粉稳定的胡椒精油可以有效增加溶解度，提高稳定性，扩大应用范围。因此，可为胡椒精油的应用，特别是功能性药物的应用提供理论依据。© 2024 食品科技研究所。

Under high humidity and high temperature conditions, the quality of pepper essential oil easily deteriorates, and the oxidation of oil restricts its application, especially for the insolubility in water. This study investigated pepper essential oil encapsulated in Pickering emulsion with octenyl succinic acid starch, which was effectively able to reduce 100 times of the release rate. The smooth surface and complete particles of the emulsion were observed and no new chemical bonds were formed. The minimum particle sizes were 2.05 µm and 1.89 µm, when the Pickering emulsion was set to different storage conditions at pH 5 and 0.1 M NaCl, respectively. During gastrointestinal digestion, the release of essential oils was effectively delayed in the Pickering emulsion and the digestibility of the emulsion was 16.93% in 120 min. Compared with untreated cells, Pickering emulsion can effectively inhibit the proliferation of MCF-7 (52.71%). All these results indicate that OSA starch stabilized pepper essential oil can effectively increase solubility, improve stability, and expand the application range. Therefore, it can provide a theoretical basis for applications of pepper essential oil, especially for the functional drug application.© 2024 Institute of Food Technologists.