Study on the mechanism of polyphenols regulating the stability of pea isolate protein formed Pickering emulsion based on interfacial effects

• Published in: Food chemistry 2025-01, Vol.463 (Pt 4), p.141423, Article 141423
• Main Authors: Ma, Lulu, Yang, Xiaofan, Huo, Jiaying, Li, Shugang
• Format: Article
• Language: English
• Subjects: Emulsions - chemistry; Hydrophobic and Hydrophilic Interactions; Interfacial effects; Particle Size; Pea isolate protein; Pea Proteins - chemistry; Pickering emulsion; Pisum sativum - chemistry; Polyphenols - chemistry; Rheological behaviors; Tannic acid; Viscosity
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.141423

To improve the stability of pea isolate protein (PPI) Pickering emulsions, this study compared the stability effects of tannic acid (TA), epigallocatechin gallate, and gallic acid on PPI, and found PPI-TA the strongest binding and the best stability. When TA concentration increased from 0 to 0.5 mmol/L, the average particle size, zeta potential, and surface hydrophobicity of PPI-TA particles decreased by 23.1 %, 17.1 %, and 63.3 % respectively. The highest viscosity and elastic storage modulus G' which was also higher than and parallel to the loss modulus G", and the lowest Turbiscan stability index were observed in the emulsion with 0.5 mmol/L TA, indicating an elastic-based gel-like texture. The concentrations of conjugated diene and thiobarbituric acid reactive substances (TBARS) were also reduced by more than 58 %, showing improved oxidative stability. The study provides new insights into the interfacial behavior of PPI-polyphenols and technical support for their applications in food industry. •PPI interacts with TA through non-covalent bonds.•A low TA concentration of 0.1–0.5 mmol/L was sufficient to stabilize 0.3 g/L PPI.•PPI-TA Pickering emulsion is O/W and exhibits an elastic gel-like texture.•The higher the concentration of TA, the thicker and denser the film of droplets.