Pickering Emulsions Stabilized by Pea Protein Isolate–Cellulose\nConjugates Prepared via the Maillard Reaction and Their Application\nin Active Substance Protection

The\ndevelopment of innovative solid particles from renewable resources\npossessing high biocompatibility and exceptional emulsification capabilities\nis crucial for stabilizing Pickering emulsions and advancing carrier\nsystems. In this study, a pea protein isolate (PPI)–cellulose\nconjugate particle was prepared by the Maillard reaction. Compared\nto the isoelectric point of pH 4.6 of pure PPI, the isoelectric point\nof these conjugate particles decreased to pH ∼1. The prepared\nconjugates could stabilize Pickering emulsions with a high oil phase\ncontent (65%), and the prepared emulsion demonstrates long-term storage\nstability (more than 5 weeks), pH stability (stable from pH 5 to 9\nfor at least 14 days), and thermal stability (maintained at 80 °C\nfor 48 h). Furthermore, the emulsion demonstrates good protective\ncapabilities for curcumin, with its activity decreasing by only 10%\nafter storage for 10 days. Therefore, the prepared emulsions can be\nwidely used in various fields, such as the food, cosmetic, and pharmaceutical\nindustries.