Pea protein-based pickering emulsions: Mechanistic insights into its modification and innovations for food applications
Pickering emulsions, an emulsification technique introduced over a century ago, have recently emerged as a promising solution in food science, driven by the global shift towards natural and sustainable ingredient use. Unlike traditional surfactants, solid particles offer distinct advantages as emuls...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325000833 |
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| author | Nita Aryanti Alifia Rizki Adina Aininu Nafiunisa Dyah Hesti Wardhani |
| author_facet | Nita Aryanti Alifia Rizki Adina Aininu Nafiunisa Dyah Hesti Wardhani |
| author_sort | Nita Aryanti |
| collection | DOAJ |
| description | Pickering emulsions, an emulsification technique introduced over a century ago, have recently emerged as a promising solution in food science, driven by the global shift towards natural and sustainable ingredient use. Unlike traditional surfactants, solid particles offer distinct advantages as emulsion stabilizers, with their efficiency determined by factors such as wettability, particle size, and surface characteristics. Among these stabilizers, pea protein has gained attention for its renewable nature and compatibility with food systems, making it an excellent candidate for sustainable formulations. However, in its unmodified state, pea protein often struggles to achieve the stability required for advanced applications, highlighting the need for strategic enhancements. This review explores key modification methods for pea protein, including ultrasonication (physical), chemical reactions with reducing sugars, and enzymatic hydrolysis, while also examining complexation mechanisms and factors that improve its stabilizing properties in Pickering emulsions. Pea protein-based Pickering emulsions have demonstrated exceptional versatility, paving the way for innovative food applications such as 3D-printed foods, plant-based meat alternatives, and dairy substitutes. By consolidating recent breakthroughs, this study underscores the transformative potential of pea protein as a cornerstone for sustainable food technologies. It highlights critical opportunities for advancing its applications in diverse food products. |
| format | Article |
| id | doaj-art-94b914fbf8474ebb8019f22c37e41fa5 |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-94b914fbf8474ebb8019f22c37e41fa52025-02-09T05:01:24ZengElsevierJournal of Agriculture and Food Research2666-15432025-03-0119101712Pea protein-based pickering emulsions: Mechanistic insights into its modification and innovations for food applicationsNita Aryanti0Alifia Rizki Adina1Aininu Nafiunisa2Dyah Hesti Wardhani3Corresponding author.; Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang, IndonesiaDepartment of Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang, IndonesiaDepartment of Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang, IndonesiaDepartment of Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang, IndonesiaPickering emulsions, an emulsification technique introduced over a century ago, have recently emerged as a promising solution in food science, driven by the global shift towards natural and sustainable ingredient use. Unlike traditional surfactants, solid particles offer distinct advantages as emulsion stabilizers, with their efficiency determined by factors such as wettability, particle size, and surface characteristics. Among these stabilizers, pea protein has gained attention for its renewable nature and compatibility with food systems, making it an excellent candidate for sustainable formulations. However, in its unmodified state, pea protein often struggles to achieve the stability required for advanced applications, highlighting the need for strategic enhancements. This review explores key modification methods for pea protein, including ultrasonication (physical), chemical reactions with reducing sugars, and enzymatic hydrolysis, while also examining complexation mechanisms and factors that improve its stabilizing properties in Pickering emulsions. Pea protein-based Pickering emulsions have demonstrated exceptional versatility, paving the way for innovative food applications such as 3D-printed foods, plant-based meat alternatives, and dairy substitutes. By consolidating recent breakthroughs, this study underscores the transformative potential of pea protein as a cornerstone for sustainable food technologies. It highlights critical opportunities for advancing its applications in diverse food products.http://www.sciencedirect.com/science/article/pii/S2666154325000833Stabilizing particlesBiopolymersPickering emulsionPulse proteinOil water interface |
| spellingShingle | Nita Aryanti Alifia Rizki Adina Aininu Nafiunisa Dyah Hesti Wardhani Pea protein-based pickering emulsions: Mechanistic insights into its modification and innovations for food applications Journal of Agriculture and Food Research Stabilizing particles Biopolymers Pickering emulsion Pulse protein Oil water interface |
| title | Pea protein-based pickering emulsions: Mechanistic insights into its modification and innovations for food applications |
| title_full | Pea protein-based pickering emulsions: Mechanistic insights into its modification and innovations for food applications |
| title_fullStr | Pea protein-based pickering emulsions: Mechanistic insights into its modification and innovations for food applications |
| title_full_unstemmed | Pea protein-based pickering emulsions: Mechanistic insights into its modification and innovations for food applications |
| title_short | Pea protein-based pickering emulsions: Mechanistic insights into its modification and innovations for food applications |
| title_sort | pea protein based pickering emulsions mechanistic insights into its modification and innovations for food applications |
| topic | Stabilizing particles Biopolymers Pickering emulsion Pulse protein Oil water interface |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325000833 |
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