Encapsulation of polar and non-polar bioactive compounds from bilberries was achieved by designing microcapsules with bilberry seed oil (BSO) distributed in an aqueous phase of anthocyanins (AC) stabilized by whey protein isolate (WPI). Non-thermal emulsification method (o/w/o) was developed and the effect of pH (3 or 4.5), concentration of WPI (8.4–10.8% w/w), addition of AC (72–216 ppm) and emulsifier on the structure-forming kinetics, resulting microstructure during storage and after centrifugation and washing was investigated. Agglomeration of BSO was observed in all microcapsules at pH 4.5 due to slow gelling process and in samples at pH 3 at low concentrations of WPI (≤8.4%). Capsules with pH 3 (9.6–10.8% WPI) had weak structures but as the gelling process was faster, it generated an even distribution of BSO droplets. All samples at pH 4.5 and samples with WPI concentration ≥10.8% at pH 3 exhibited intact structures after centrifugation and washing.

越橘中极性和非极性生物活性化合物的包封是通过设计带有越橘种子油（BSO）的微胶囊来完成的，该越橘种子油（BSO）分布在由乳清蛋白分离物（WPI）稳定的花色苷（AC）水相中。开发了非热乳化方法（o / w / o），并在以下条件下影响了pH（3或4.5），WPI浓度（8.4–10.8％w / w），添加AC（72–216 ppm）和乳化剂的影响研究了在储存过程中以及离心和洗涤后的结构形成动力学，所得的微观结构。由于胶凝过程缓慢，在pH 4.5的所有微胶囊中均观察到BSO的团聚，而在WPI浓度较低（≤8.4％）的pH 3中的样品中，则观察到了BSO的团聚。pH为3（WPI为9.6-10.8％）的胶囊的结构较弱，但由于胶凝过程更快，因此产生的BSO液滴分布均匀。所有样品的pH值为4。