Design and Fabrication of Plant-Based Milk Fat Globule Mimetics: Flaxseed Oil Droplets Coated with Potato, Soy, or Pea Protein

Objectives: An increasing number of plant-based milk products are appearing on the market as substitutes for dairy milk.These products are becoming more popular due to growing consumers concerns about environmental, health, or ethical issues linked to dairy milk.Typically, plant-based milks are produced using top-down approaches, which generally use physical or biological methods to break down oil-rich plant tissues into small colloidal particle, resulting compositions and structures similar to real milk.In this study, we examined the possibility of using a bottom-up approach based on emulsion technology to mimic the structural and physicochemical properties of milk fat globules (MFGs) in homogenized milk.Methods: Plant-based MFGs (PB-MFGs) were prepared using flaxseed oil as an omega-3 fatty acid rich oil phase, and potato, soy, or pea protein as emulsifiers to create the interfacial membranes.PB-MFGs were prepared with the same oil content (10%) but different protein contents (0.5, 1, 1.5, and 2%).Then the appearance, particle size, surface charge, microstructure, shear viscosity, storage stability, and pH stability of PB-MFGs and MFGs were characterized.Results: The mean particle diameters (d 4,3 and d 3,2 ) of the three types of PB-MFGs were slightly smaller than those of dairy MFGs, while their surface charges were somewhat more negative under neutral conditions.There was no significant difference in the shear viscosity of PB-MFGs and MFGs.In terms of stability, PB-MFGs prepared with potato protein exhibited the smallest particle size change after 30 days of storage.Moreover, the pH stability of these PB-MFGs was closest to that of dairy MFGs.Conclusions: Our results provide valuable insights into the design and development of plant-based milks with more dairylike properties, which may increase their more widespread acceptance and application.