Physicochemical properties of Pickering emulsion fabricated with polysaccharides/pea protein isolate complex and its application in plant-based patty

Incorporation of structured liquid oil within plant-based patties can be achieved through the utilization of food-grade Pickering emulsion (PE). Therefore, the aim of this study was to evaluate the quality characteristics of PE and its application in plant-based patty. The PEs were formulated using sunflower oil (SO), polysaccharides and protein, and the specific ratios employed were as following: methylcellulose (MC) 2 % only (MP0); MC 1.5 % + pea protein isolate (PPI) 0.5 % (MP1); MC 1 % + PPI 1 % (MP2); xanthan gum (XG) 2 % only (XP0); XG 1.5 % + PPI 0.5 % (XP1); XG 1 % + PPI 1 % (XP2). MP0 and MP1 were unstable as PEs, whereas MP2 and XP groups (XP0, XP1, and XP2) exhibited stability as a PE. In addition, MP2 and all XP groups showed increased oil binding capacity, hydrophobic interaction, thermal stability, crystallization, rheological properties, and oxidative stability, compared to MP0 and MP1. In PE-applied plant-based patties, MP2 and all XP groups had significantly lower cooking loss and higher emulsion stability than SO. Particularly, MP2-employed plant-based patties exhibited significantly improved textural and sensory properties. Therefore, our data suggest that PEs with methylcellulose and pea protein isolate could be an effective replacement of plant oil in plant-based meat analogs.