Oleogel-based Pickering emulsions stabilized by pea protein isolate aggregates with different morphologies: Curcumin protection and microencapsulation.

In this study, the effect of pea protein isolate aggregate morphologies on the basic properties and potential applications of oleogel-based Pickering emulsions was investigated. The results showed that pea protein fibrils exhibited a three-phase contact angle of 81.3° and a more effective reduction of oil-water interfacial tension, which suggested better emulsification properties. Meanwhile, microscopic analysis revealed that pea protein fibrils were effectively adsorbed on the oil-water interface, forming a spatial hindrance that prevented droplet coalescence. The oleogel-based Pickering emulsion stabilized by pea protein fibril exhibited higher stability, stronger gel strength, and improved the bioavailability of curcumin. Additionally, the microcapsules generated from oleogel-based Pickering emulsions stabilized by pea protein fibrils maintained better physical integrity during the spray drying process. This work could provide valuable insights into the effects of pea protein aggregate morphologies on the stabilization of oleogel-based Pickering emulsions and their potential applications in the food industry.