Production and characterization of Pickering emulsions stabilized by microgels of pea proteins

Abstract

Emulsions are systems composed of two immiscible liquid phases, where an emulsifying agent must be applied in order to prevent the separation of these phases during the storage time. Recently, Pickering emulsions, a class of emulsion where droplets are stabilized by colloidal particles, have emerged as an alternative for use in food products. This fact is justified by the high physical stability that such emulsions have, which can lead to a longer shelf life of the formulated product. In addition, Pickering emulsions allow the replacement of surfactant molecules related to adverse health effects with particles obtained with food-grade ingredients. However, the production of such particles is still a challenging topic due to the complexity of food matrices, which often give rise to heterogeneous particles, whose performance is more difficult to predict. In view of this, the present research project aims to study the performance of pea protein microgels as stabilizers of Pickering emulsions. Microgels will be produced and characterized in terms of physical structure and morphology. Then they will be used to stabilize emulsions containing 10% oil phase. The physical stability of the emulsions will be monitored over the storage time. Thus, at the end of the project, it is intended to describe the performance of pea protein microgels in stabilizing emulsions, aiming at a future food application.