Preparation of oil‐in‐water emulsions stabilized by faba bean protein‐grape leaf polyphenol conjugates: pH‐, salt‐, heat‐, and freeze–thaw stability

BACKGROUND

Plant proteins are being increasingly utilized as functional ingredients in foods because of their potential health, sustainability, and environmental benefits. However, their functionality is often worse than the synthetic or animal‐derived ingredients they are meant to replace. The functional performance of plant proteins can be improved by conjugating them with polyphenols. In this study, the formation and stability of oil‐in‐water emulsions prepared using faba bean protein‐grape leaf polyphenol (FP‐GLP) conjugates as emulsifiers. Initially, FP–GLP conjugates were formed using an ultrasound‐assisted alkali treatment. Then, corn oil‐in‐water emulsions were prepared using high‐intensity sonication (60% amplitude, 10 min) and the impacts of conjugate concentration, pH, ionic strength, freezing–thawing, and heating on their physicochemical properties and stability were determined.

RESULTS

Microscopy and light scattering analysis showed that oil‐in‐water emulsions containing small oil droplets could be formed at conjugate concentrations of 2% and higher. The addition of salt reduced the electrostatic repulsion between the droplets, which increased their susceptibility to aggregation. Indeed, appreciable droplet aggregation was observed at ≥50 mM NaCl. The freeze–thaw stability of emulsions prepared with protein‐polyphenol conjugates were better than those prepared using the proteins alone. In addition, the emulsions stabilized by the conjugates had a higher viscosity than those prepared by proteins alone.

CONCLUSION

This study showed that FP‐GLP conjugates are effective plant‐based emuslifiers for forming and stabilizing oil‐in‐water emulsions. Indeed, emulsions formed using these conjugates showed improved resistance to pH changes, heating, freezing, and salt addition.

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