Objective: The present study deals with the preparation and stability assessment of Perilla frutescens seed oil powder (PSOP) by spray drying technique.Methods: Perilla oil emulsion was prepared with various combinations of emulsifiers and maltodextrin powder. The emulsion was dried in a spray dryer, and dried samples were packed and stored at 4, 25, and 40°C for 3 months. The changes in acid and peroxide value the fatty acid content of PSOP during storage were assessed. PSOP samples were

more »

... ted to scanning electron microscopic analysis to examine the size and shape of the particle.Results: About 9.52% of PSOP yield was obtained while 5% of whey protein was used as an emulsifier. The moisture content of the PSOP was 2.06 ± 0.23-3.08 ± 0.13%. The acid and peroxide values were increased from 1.49 ± 0.09 to 3.71 mg KOH/g of PSOP, 4.10-7.18 mEq/kg of PSOP, while stored in aluminum foil and kept at 40°C. About 39.97, 26.68, 24.78, and 7.47% of linolenic, oleic, linoleic, and palmitic acids were found in PSOP, respectively.Conclusion: The study revealed that spray-dried PSOP was stable when stored in the absence of light and air at low temperature. The spray-dried PSOP is the best candidate for pharmacological and food applications.