PH-shifting induced structural and functional properties of chickpea protein micronized Pickering emulsion gels for mayonnaise-like product fabrication.

BACKGROUND

The present study aimed to address the health risks associated with traditional mayonnaise (which contains egg yolk with high cholesterol levels, particularly for obese individuals). We aimed to prepare micron-sized Pickering emulsions using chickpea protein as a food emulsifier, explore the functional properties of chickpea protein under acidic conditions, and comprehensively compare the prepared emulsions with commercial mayonnaise in terms of appearance, rheological properties, oil droplet size and freeze-thaw stability.

METHODS

The study evaluated the formation and properties of chickpea protein-stabilized Pickering emulsions under different acidic pH conditions (pH 3, 4, 5, 6 and 7). Prepared emulsions were compared with commercial mayonnaise across multiple parameters, including appearance, rheological properties (apparent viscosity, viscoelasticity), oil droplet size, freeze-thaw stability and microstructure.

RESULTS

Stable Pickering emulsion gels could not be prepared at pH 3, 5 and 7. By contrast, stable gels formed at pH 4 and 6: the highest apparent viscosity was observed at pH 4, whereas the viscosity at pH 6 was comparable to that of commercial mayonnaise. Chickpea protein emulsion gels at pH 6 exhibited similar or superior performance to commercial mayonnaise in terms of freeze-thaw stability, apparent viscosity, viscoelasticity and microstructure. Additionally, at pH 6, the chickpea protein-stabilized micron-scale Pickering emulsion gels closely resembled commercial mayonnaise in appearance and tissue morphology.

CONCLUSION

Chickpea protein-based emulsions have the potential to replace traditional mayonnaise, offering a healthier alternative for food applications. Specifically, when the pH is 6, the chickpea protein-stabilized micron-scale Pickering emulsion gels are highly similar to commercial mayonnaise in appearance and tissue morphology, making them a promising substitute. © 2025 Society of Chemical Industry.