In order to protect essential oils， control the release and expand the scope of application， vanilla essential oil was used as raw material to prepare Pickering emulsion in which the OSA starch was used as solid particle stabilizer by shear ultrasonic technology. The stability properties and aroma release rates were investigated to explore the changes in the emulsion digestion process， the anti-inflammatory and anti-proliferative properties of MCF-7 cells of Pickering emulsions and essential oil. The results showed that the droplets of Pickering emulsion had smooth surface and complete particles with the minimum particle size of 0.54 μm. The storage stability of essential oils can be effectively improved by Pickering emulsion. The emulsion effectively reduced the aroma release rate of the internal essential oil by about 100 times. Pickering emulsion showed significant resistance to digestion， so that the free fatty acid release rate reaches 22.35% within 120 min. The vanilla essential oil still maintained high anti-inflammatory activities in the form of Pickering emulsion. Compared with untreated MCF-7 cells， the stronger anti-proliferative effects were both found in essential oil and Pickering emulsion. These results showed that the vanilla essential oil prepared with Pickering emulsion can effectively be increased for the solubility of essential oils， the stability， and the application scope. Therefore， this experiment can provide a theoretical basis for the application of vanilla essential oil， especially the application of functional medicine.