Tribology and rheology of emulsions stabilized by pea protein microgels aiming at reducing lipid content

• Grant number: 25/13321-7
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: September 01, 2025
• End date: August 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Rosiane Lopes da Cunha
• Grantee: Davi Cheavegatti Gianotto
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 19/27354-3 - Architecture of colloidal delivery systems: what is the role of structure on the digestibility?, AP.TEM

Abstract

The use of plant proteins, such as pea protein, has emerged as a promising approach to promote sustainability and meet the growing demand for products free from animal-derived ingredients. Different strategies can be employed to enhance the techno-functional properties of proteins, such as the production of microgels that can act as stabilizers in Pickering-type emulsions. Moreover, microgels have proven effective in reducing the astringency of proteins compared to their native form, due to increased lubrication that can resemble that provided by lipids. The higher lubricity of microgels may allow for the reduction of lipid content in protein-stabilized emulsions while maintaining the sensory perception of creaminess during consumption. In this context, this proposal aims to investigate the potential of pea protein microgels as stabilizing agents for oil-in-water (O/W) emulsions with a high dispersed phase content, aiming at lipid content reduction. To this end, their ability to promote oral lubrication comparable to that provided by lipids will be assessed. The objective is to identify suitable microgel concentrations that allow for a decrease in lipid content without compromising the product's creaminess and lubricity. For this purpose, tribological, rheological, and stability analyses will be carried out to establish conditions that support the technological use of microgels as a viable and sustainable alternative in the formulation of low-lipid food emulsions.