Engineering plant-based Pickering emulsions as highly stable dairy cream alternatives using a binary mixture of particle stabilisers

Pickering emulsions (PEs) stabilised by colloid solid particles are a promising sustainable alternative to surfactant-based ones. Binary mixtures of particles with different functional characteristics can be used to design novel PEs with enhanced properties and stability. In particular, binary mixtures of differently charged particles are a powerful way to control the droplet size, coverage, and particle loading in the emulsions. In this study, we report the processing of highly stable plant-based Pickering emulsions of sunflower oil with thickened cream morphology using optimally modified oat flour and faba bean protein isolate (2,3, and 4% w/w) as a binary mixture. The colloid particles were prepared with a slight pH treatment and analysed for protein solubility, surface charge and emulsifying properties. Meanwhile, the plant-based Pickering cream (PPCs) were prepared with single particles (as control) and binary mixtures and characterised for particle size, microstructure, flow behaviour and storage stability. The PPCs prepared with a binary system exhibited exceptional attributes, including uniform and small droplet sizes ranging from 14.00 to 20.57 μm, thick consistency and smooth shear thinning behaviour. The synergistic influence of faba bean with oat flour on emulsion formation and stabilisation was found through microstructural analysis. These findings provide strong evidence for engineering highly stable plant-based PEs without the use of supplementary emulsifiers for designing sustainable and clean-label non-dairy emulsions. • Binary particle-stabilised plant-based dairy-cream alternative is demonstrated. • Oat flour and faba protein particles stabilise plant-based Pickering cream emulsions. • Mild-chemically treated particles made emulsions highly stable against creaming. • Engineering plant proteins based on pH helps to fabricate sustainable foods.