Effects of Different Oils on the Physiochemical Properties of Pea Protein Concentrate and Maltodextrin Emulsions

Abstract The effects of varying the oil phase composition on an O/W emulsion were evaluated. Rice bran oil (RBO), corn oil (CO), soybean oil (SO), coconut oil (CCO), palm oil (PO), and medium-chain triglyceride oil (MCT) were tested in the oil phase to assess their influence on emulsion characteristics, including droplet size distribution, rheology, stability, and in vitro digestibility. The physicochemical properties of the pure oils were also assessed. The emulsions were prepared using high-pressure homogenization, and their stability was analyzed over a three-day storage period. All emulsions remained stable throughout the whole testing period except for the TCM emulsion, which displayed a decrease in backscattering values on the third day. Similarly, the TCM emulsion presented remarkably high values in the rest of the analysis, with the greatest average droplet diameter, viscosity, and lipolysis during in vitro digestion. The CCO and PO emulsions presented intermediate values, and the RBO, CO, and SO emulsions presented the lowest values. Overall, the oil phase composition seems to strongly affect emulsion properties, particularly rheology.