Formulation and Stability Screening of Walnut Protein Concentrate-Whey Protein Isolate Stabilized Pickering Emulsions with Different Compounding Ratios: Capsanthin Loading, Multi-Condition Stability, and Application as a Butter Replacer in Spreadable Products.
- 1Institute of Agro-products Processing, Xinjiang Uygur Autonomous Region Academy of Agricultural Science, Research Center of Agricultural Products Processing Engineering, Urumqi 830091, China.
Abstract
This study developed a dual-protein Pickering emulsion stabilized by walnut protein concentrate (WalPC) and whey protein isolate (WPI) for capsanthin delivery and functional fat replacement. Pickering emulsions with different WPI-WalPC ratios were prepared, and their functional properties and stability were systematically evaluated. The results showed that the WPI-WalPC ratio of 1:9 exhibited the optimal performance, with the highest emulsifying activity index (EAI, 48.55 m²/g) and emulsifying stability index (ESI, 240.91 min), as well as superior stability under different environmental conditions. The enhanced stability was closely related to the formation of a robust protein-stabilized interface, which improved the protection and delivery efficiency of capsanthin. Compared with capsanthin directly incorporated into walnut oil, the optimized Pickering emulsion exhibited higher capsanthin retention under storage, light, thermal, and high-pressure treatments. Furthermore, replacing 30% of butter with the capsanthin-loaded Pickering emulsion in spreadable paste improved sensory acceptability and oxidative stability, accompanied by reduced acid and peroxide values. Overall, this study provides a promising strategy for constructing dual-protein Pickering emulsions as multifunctional carriers for lipophilic compounds and functional ingredients for developing nutritious spreadable foods.
Related
- Formulation Development of a pH-Adjusted, Preservative-Free 1% 5-Fluorouracil Eye Drop Compounded from Injectable Concentrate: A Risk-Assessed Magistral Formulation and 28-Day Stability Case Study
- A stabilized, nodal strain finite element method for small and large deformations: formulation, analysis, and impact on remeshing strategies
- Formulation of Emulsion Gels Stabilized by Soy Protein Isolate and Gellan Gum Conjugates for 3D Printing and β-Carotene Encapsulation Applications.
- Cholesterol- and Biosurfactant-Stabilized Ethosomes for Betanin: Formulation, Encapsulation and Controlled In Vitro Release
- A Local Stabilized Isogeometric Formulation with Discontinuous Pressure for Mesh-Conforming and Immersed Analysis of Nearly Incompressible Elasticity
BibTeX
@article{sawaidul2026formulation,
title = {{Formulation and Stability Screening of Walnut Protein Concentrate-Whey Protein Isolate Stabilized Pickering Emulsions with Different Compounding Ratios: Capsanthin Loading, Multi-Condition Stability, and Application as a Butter Replacer in Spreadable Products.}},
author = {Mihreban Sawaidul and Jiarui Li and Mingqiang Xu and Jian Zhang and Ting Zhang and Xintao Meng and Yan Ma},
journal = {Foods (Basel, Switzerland)},
year = {2026},
month = sep,
doi = {10.3390/foods15193427},
url = {https://europepmc.org/article/MED/42883534},
note = {CC BY},
}
RIS
TY - JOUR
TI - Formulation and Stability Screening of Walnut Protein Concentrate-Whey Protein Isolate Stabilized Pickering Emulsions with Different Compounding Ratios: Capsanthin Loading, Multi-Condition Stability, and Application as a Butter Replacer in Spreadable Products.
AU - Mihreban Sawaidul
AU - Jiarui Li
AU - Mingqiang Xu
AU - Jian Zhang
AU - Ting Zhang
AU - Xintao Meng
AU - Yan Ma
PY - 2026
DA - 2026/09/25
JO - Foods (Basel, Switzerland)
DO - 10.3390/foods15193427
UR - https://europepmc.org/article/MED/42883534
AB - This study developed a dual-protein Pickering emulsion stabilized by walnut protein concentrate (WalPC) and whey protein isolate (WPI) for capsanthin delivery and functional fat replacement. Pickering emulsions with different WPI-WalPC ratios were prepared, and their functional properties and stability were systematically evaluated. The results showed that the WPI-WalPC ratio of 1:9 exhibited the optimal performance, with the highest emulsifying activity index (EAI, 48.55 m²/g) and emulsifying stability index (ESI, 240.91 min), as well as superior stability under different environmental conditions. The enhanced stability was closely related to the formation of a robust protein-stabilized interface, which improved the protection and delivery efficiency of capsanthin. Compared with capsanthin directly incorporated into walnut oil, the optimized Pickering emulsion exhibited higher capsanthin retention under storage, light, thermal, and high-pressure treatments. Furthermore, replacing 30% of butter with the capsanthin-loaded Pickering emulsion in spreadable paste improved sensory acceptability and oxidative stability, accompanied by reduced acid and peroxide values. Overall, this study provides a promising strategy for constructing dual-protein Pickering emulsions as multifunctional carriers for lipophilic compounds and functional ingredients for developing nutritious spreadable foods.
SN - 2304-8158
ER -