Summary
This study developed and optimised dual-protein Pickering emulsions using walnut protein concentrate and whey protein isolate as stabilisers for delivery of the bioactive compound capsanthin and functional fat replacement. A WPI-WalPC ratio of 1:9 demonstrated superior emulsifying properties and stability across multiple environmental stresses (storage, light, thermal, high-pressure). When incorporated as a 30% butter replacement in spreadable products, the optimised capsanthin-loaded emulsion improved sensory acceptability and oxidative stability while reducing acid and peroxide values, suggesting potential for development of nutritionally enhanced spreadable foods.
Regional applicability
This laboratory study on protein-stabilised emulsion technology and functional ingredient delivery has potential application in United Kingdom food product development, particularly for reformulation of spreads and other lipophilic delivery systems. Transferability depends on regulatory status of walnut protein concentrate and capsanthin as food ingredients in UK/EU markets, and sensory/oxidative stability data would require validation in commercial spreadable product contexts.
Key measures
Emulsifying activity index (EAI, m²/g), emulsifying stability index (ESI, min), capsanthin retention (%), acid value, peroxide value, sensory acceptability scores
Outcomes reported
The study evaluated functional properties and stability of dual-protein Pickering emulsions at different WPI-WalPC ratios, and assessed their performance as capsanthin delivery systems and butter replacers in spreadable products. Optimal formulations were tested for capsanthin retention under multiple storage conditions and sensory/oxidative stability when incorporated into spreadable pastes.
Topic tags
Dig deeper with Pulse AI.
Ask about this record, its theme or its relevance to UK farming and policy. Pulse AI uses selected catalogue evidence and cites the sources it draws on.