Microfluidized hemp protein isolate: an effective stabilizer for high-internal-phase emulsions with improved...

Area of Science:

• Food Science and Technology
• Materials Science

Background:

• Hemp protein isolates (HPIs) offer a balanced amino acid profile, comparable to high-quality proteins.
• Underutilized functional properties of HPIs limit their application in food and agriculture.
• Dynamic-high-pressure-microfluidization (DHPM) is proposed to enhance HPI utilization.

Purpose of the Study:

• To investigate the use of DHPM-treated HPIs as stabilizers for high-internal-phase emulsions (HIPEs).
• To explore the potential of HPI-stabilized HIPEs as novel food ingredients.
• To assess the impact of DHPM on the functional and antioxidant properties of HPIs.

Main Methods:

• Dynamic-high-pressure-microfluidization (DHPM) was employed to process hemp protein isolates (HPIs).
• The microfluidized HPIs were used to stabilize high-internal-phase emulsions (HIPEs).
• The adsorption behavior, interfacial properties, and stability of the resulting HIPEs were analyzed.

Main Results:

• DHPM-treated HPIs effectively stabilized HIPEs, forming a dense layer at the oil-water interface.
• Microfluidized HPIs imparted viscoelastic and quasi-solid properties to the HIPEs.
• HIPEs stabilized by microfluidized HPI exhibited enhanced oxidative and storage stability due to an antioxidative barrier.

Conclusions:

• HPI particles processed via DHPM can transform liquid oils into solid-like fats without surfactants.
• DHPM-treated HPIs offer a promising route for creating stable emulsion-based food ingredients.
• These findings support the application of HPI-stabilized HIPEs in the food and agricultural industries for enhanced stability.