Formulation and Characterization of Water-in-Water Emulsions Stabilized by Pea Protein and Various Polysaccharides
Keywords:
Water-in-water emulsion, pea protein, xanthan gumAbstract
Water-in-water (W/W) emulsions represent a novel class of emulsion systems gaining increasing attention in food and pharmaceutical industries due to their all-aqueous nature and ability to encapsulate hydrophilic compounds without the use of organic solvents or surfactants. This study focuses on the development and comprehensive characterization of W/W emulsions stabilized by pea protein isolate in combination with various food-grade polysaccharides: xanthan gum, locust bean gum, and guar gum. The aim was to investigate the influence of different gum types and their concentrations on the phase separation behavior, microstructure, interfacial properties, rheological characteristics, and long-term stability of the resulting W/W emulsions. Phase separation was observed upon mixing pea protein with each gum, leading to the formation of distinct, biphasic aqueous systems. Microscopic analysis revealed the formation of discrete protein-rich droplets dispersed within the continuous gum-rich phase. Rheological measurements demonstrated that the choice and concentration of the polysaccharide significantly influenced the viscosity and viscoelastic properties of the emulsions, often exhibiting shear-thinning behavior. Interfacial tension measurements provided insights into the interactions between the protein and gum phases. Stability assessments, including analytical centrifugation and droplet size distribution over time, showed that specific gum-protein combinations and concentrations yielded stable W/W emulsions over extended periods. This research highlights the potential of using sustainable plant-based ingredients like pea protein and common hydrocolloids to create versatile W/W emulsion systems, paving the way for novel applications in functional foods, targeted delivery systems, and texture modification.
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