Plant-based milks serve vegan, lactose-intolerant, and dairy allergic consumers, yet are often perceived as lacking key micronutrients such as vitamin D and omega-3 [1], which are highly susceptible to oxidative degradation, leading to loss of potency. Encapsulation protects these lipophilic nutrients and improves shelf stability [2]. This project aims to develop pea protein-stabilised emulsions to encapsulate essential lipophilic nutrients within a pea milk matrix, with an emphasis on encapsulation efficiency and oxidative stability. Pea protein is selected for its balanced amino acid profile, good emulsifying functionality, and for being more cost-effective and less allergenic than soy and nut proteins [3][4]. The approach uses pea protein as the natural emulsifier, with complementary ingredients as needed, for example, small amounts of polysaccharides and antioxidants to limit oxidation [5], all within the clean-label and gentle processing framework. The intended outcome is a clean-label fortified pea milk that strengthens the micronutrient profile for the target population, retains bioactive potency by lowering peroxide value and Thiobarbituric Acid Reactive Substances (TBARS) over storage, and maintains physical stability and acceptable appearance.
School
Chemical Engineering
Research Area
Food chemistry | Food colloids and interface | Nutrient encapsulation and fortification
Suitable for recognition of Work Integrated Learning (industrial training)?
No
- Research environment
- Expected outcomes
- Supervisory team
- Reference material/links
This project provides practical experience in food colloid science and clean-label nutrient fortification using a pea milk matrix, where pea protein serves as a natural emulsifier. Students will develop core experimental skills in emulsion formulation and processing, evaluating encapsulation efficiency, assessing oxidative stability, and conducting physical characterisation. Collaborating with experts in food chemistry and colloid science also fosters critical thinking, problem-solving, data analysis, and scientific communication. This experience equips students for careers in food R&D, beverage formulation, quality and stability testing, and the development of functional food products.
- Model pea milk formulations using pea protein as a natural emulsifier to encapsulate vitamin D or omega-3.
- A dataset covering encapsulation efficiency (%), oxidative stability during storage (PV and TBARS), and physical stability of pea milk (droplet size, polydispersity, zeta potential, colour, turbidity, creaming), suitable for benchmarking and guiding parameter optimisation for translation to real pea milk.
- Clean label guidance on interfacial shell selection and preparation, and standard operating procedures for measuring encapsulation efficiency and oxidative stability.
Significance: This work contributes to public health by enabling clean-label delivery of vitamin D or omega-3 through pea milk, enhancing oxidative stability, and advancing plant-based innovation with real-world product potential.
- McClements, D. J. (2020). Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles. Foods, 9(4), 421. https://doi.org/10.3390/foods9040421
- Gumus, C. E., Decker, E. A., & McClements, D. J. (2017). Gastrointestinal fate of emulsion-based ω-3 oil delivery systems stabilized by plant proteins: Lentil, pea, and faba bean proteins. Journal of food engineering, 207, 90-98. https://doi.org/10.1016/j.jfoodeng.2017.03.019
- Kent, R. M., & Doherty, S. B. (2014). Probiotic bacteria in infant formula and follow-up formula: Microencapsulation using milk and pea proteins to improve microbiological quality. Food Research International, 64, 567-576. https://doi.org/10.1016/j.foodres.2014.07.029
- Lao, Y., Ye, Q., Wang, Y., Vongsvivut, J., & Selomulya, C. (2023). Quantifying the effects of pre-roasting on structural and functional properties of yellow pea proteins. Food Research International, 172, 113180. https://doi.org/10.1016/j.foodres.2023.113180
- Li, M., Ritzoulis, C., Du, Q., Liu, Y., Ding, Y., Liu, W., & Liu, J. (2021). Recent progress on protein-polyphenol complexes: Effect on stability and nutrients delivery of oil-in-water emulsion system. Frontiers in Nutrition, 8, 765589. https://doi.org/10.3389/fnut.2021.765589