Fabrication and characterization of food-grade pea protein-ascorbic acid nanoparticles-stabilized Pickering emulsion

Abstract

In this study, modified pea proteins (PP) were prepared by heat treatment, ultrasound, adjusting the pH to 9, and the addition of ascorbic acid (AA) to stabilize the Pickering emulsion (PE) with a 50% volume fraction of corn oil. The solubility of PP after different treatments was higher in all treatments than in the native state. FTIR and SDS-PAGE results confirmed that a covalent bond (Maillard reaction) was formed between PP and AA, which occurred more strongly in the heat-treated suspensions. The nanoparticles produced from ultrasonication of PP and the PP/AA complexes were able to stabilize the emulsion with a high volume fraction of oil as novel Pickering emulsifiers. In ultrasonicated PP and PP/AA complexes, the reduction of interfacial tension and particle size and increase of contact angle caused a significant improvement in the physical stability of the PE, which can be the result of regular placement of protein particles at the water-oil interface. The treatment corresponds to highly stable PE, heat-treated PP in the presence of AA in alkaline conditions (HPP.AA.pH), increased the contact angle of PP from ∼ 42 to 77, and decreased interfacial tension from ∼ 25 to 14. These PEs showed high physical and oxidative stability. According to CLSM images, the type of PE was oil in water, and PP particles surrounded the oil droplets. The results of this research could be effective in developing PP-based low-fat formulations with improved oxidative stability by utilizing different treatments, including ultrasonic treatment and/or complex formation between PP and AA.