Production of a food-grade pickering emulsion stabilized by pea protein-different phenolic acids.

BACKGROUND

This study aimed to use pea protein isolate-phenolic acids (PPI-PA) to create novel functional stabilizers for Pickering emulsions. The stabilizers were produced by the covalent bonding of PPI with gallic acid (GA), ferulic acid (FA), coumaric acid (CA), and chlorogenic acid (CGA). Structural changes resulting from PPI-PA interactions were characterized using FTIR, XRD, SEM, and fluorescence spectroscopy. Antioxidant properties were also evaluated. The emulsifying activity index (EAI), emulsion stability index (ESI), contact angle, surface tension, ζ-potential, optical properties, and confocal microscopy were used to evaluate the Pickering emulsions stabilized by PPI-PA conjugates.

RESULTS

Including PA in the PPI structure significantly enhanced the emulsion characteristics of the protein. Structural analysis revealed changes in protein characteristics after interaction with PA. The highest DPPH scavenging activity was observed for the PPI-FA, with a value of 37.59 ± 1.01%. The ESI of PPI-GA, PPI-FA, and PPI-CGA samples was better than that of PPI-CA. The EAI values for PPI, PPI-GA, PPI-FA, PPI-CA, and PPI-CGA were 53.86, 50.82, 64.94, 57.06, and 72.24 m g, respectively. Considering the surface tension results, adding PA to the PPI structure effectively enhances the emulsion properties of the protein.

CONCLUSION

The results of this study indicate that PPI-GA, PPI-FA, and PPI-CGA are novel particles that can serve as effective food-grade stabilizers, enhancing the stability of Pickering emulsions. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.