artykuł w czasopiśmie
Plant Proteins as Alternative Natural Emulsifiers in Food Emulsions
doi https://doi.org/10.3390/foods14244291
tytuł Plant Proteins as Alternative Natural Emulsifiers in Food Emulsions
autor Kaczmarek ; Dominika
Pokora-Carzyńska ; Marta
Juszczak ; Lesław
Jamróz ; Ewelina
Kapuśniak ; Janusz
tytuł publikacji zbiorowej Foods
rok 2025
numer Vol. 14, iss. 24
numer artykułu 4291
strony 1-21
ISSN/eISSN 2304-8158 ; 2304-8158
pełny tekst https://www.mdpi.com/2304-8158/14/24/4291
licencja CC-BY
słowa kluczowe autorskie rice proteins
pea proteins
chickpea proteins
emulsion stabilization
physicochemical properties
foaming properties
emulsification
water and oil absorption capacity
storage stability
abstrakt angielski The growing interest in plant-based ingredients in food production has increased the demand for effective alternatives to animal-derived emulsifiers. In this study, the physicochemical and functional properties of selected commercial plant protein preparations as natural emulsifiers in food emulsions were assessed. Emulsifying activity and stability (EA, ES), foaming capacity and stability (FC, FS), water and oil absorption (WAC, OAC), color (CIE Lab*), viscosity, surface tension, and zeta potential were analyzed. Pea (PP1–PP4), rice (RP1, RP2) and chickpea (CP1) proteins showed the most favorable properties, characterized by high EA values (58.3–62.5%) and emulsion stability during storage (62–65%) after 6 days. Emulsions formulated with these proteins were significantly lighter (L* > 69). PP1 exhibited more than twice the viscosity of the other samples. The lowest surface tension values (<45 mN/m) were observed for RP2 and PP1, indicating strong surface activity. Pea proteins PP1, PP2, and PP4 showed the highest system stability, with zeta potential values below –35 mV. Overall, the selected plant protein preparations, particularly pea, rice, and chickpea proteins, showed promising functional properties, confirming their potential use as natural emulsifiers in clean-label plant-based formulations and providing a basis for further product development.
finansowanie This research was funded by National Center for Research and Development project entitled “Development of innovative vegan instant products using alternative emulsifiers, including plant proteins, enriched with a starch fiber preparation with prebiotic properties” (NUTRITECH1/0038/2022), headed by Professor Janusz Kapusniak, DSc, PhD.
uwagi Summ., Bibliogr.
język eng
Punkty ewaluacyjne 100.0000