Microfluidized hemp protein isolate: an effective stabilizer for high‐internal‐phase emulsions with improved oxidative stability

Abstract

BACKGROUNDHemp protein isolates (HPI), which provide a well‐balanced profile of essential amino acids comparable to other high‐quality proteins, have recently garnered significant attention. However, the underutilized functional attributes of HPI have constrained their potential commercial applications within the food and agriculture field. This study advocates the utilization of dynamic‐high‐pressure‐microfluidization (DHPM) for the production of stable high‐internal‐phase emulsions (HIPEs), offering an efficient approach to fully exploit the potential of HPI resources.RESULTSThe findings underscore the effectiveness of DHPM in producing HPI as a stabilizing agent for HIPEs with augmented antioxidant activity. Microfluidized HPI exhibited consistent adsorption and anchoring at the oil‐water interface, resulting in the formation of a dense and compact layer. Concurrently, the compression of droplets within HIPEs gave rise to a polyhedral framework, conferring viscoelastic properties and a quasi‐solid behavior to the emulsion. Remarkably, HIPEs stabilized by microfluidized HPI demonstrated superior oxidative and storage stability, attributable to the establishment of an antioxidative barrier by microfluidized HPI particles.CONCLUSIONThis study presents an appealing approach for transforming liquid oils into solid‐like fats using HPI particles, all without the need for surfactants. HIPEs stabilized by microfluidized HPI particles hold promise as emerging food ingredients for the development of emulsion‐based formulations with enhanced oxidative stability, thereby finding application in the food and agricultural industries.This article is protected by copyright. All rights reserved.