Pea proteins are being increasingly used for the formulation of plant-based products, but their globular structure and the presence of aggregates can affect their technological properties. In this study, the effect of high pressure homogenization (HPH) at different intensities (60 and 100 MPa) was investigated as a pre-treatment to modulate the techno-functional properties of a pea protein isolate (IP) extracted through an alkaline extraction/isoelectric precipitation process. SDS-PAGE, circular dichroism, thermal properties, total free sulfhydryl groups, antioxidant capacity and reducing properties were evaluated along with technological indices as solubility, WHC and OHC, interfacial tension and emulsifying capacity. HPH treatments were able to unfold and modify proteins structure, leading also to a change of the relative abundance of pea protein globulins (SDS-PAGE) and of the vicilin to legumin ratio. Solubility, WHC and OHC were improved, while interfacial tension and emulsifying capacity were weakly affected. However, an enhanced physical stability over time of the emulsions prepared with the 60 MPa-treated protein was found, likely as an effect of the decreased ratio between vicilin and legumin after treatment.

The increasing interest in sustainability has driven research into the utilization of food by-products. Onion by-products, rich in bioactive compounds, represent a valuable resource for developing functional ingredients; however, they are prone to degradation due to environmental factors such as light, heat, and oxygen, leading to reduced efficacy and increased spoilage. Microencapsulation represents an effective approach to meet important goals in the formulation of food products such as the protection against degradation or the control of interactions with other ingredients that may modify and impair their functionality. This study explores the microencapsulation of flavonoid-rich onion by-product extract through spray drying, employing various wall materials (maltodextrin and a mixture of maltodextrin/trehalose and maltodextrin/trehalose/inulin) and their effect on the chemical and physical properties of the powders such as encapsulation efficiency, total flavonoids content, moisture content, water activity, bulk density, and bulk tapped density. The storage stability was further evaluated. This research supports waste reduction and suggests strategies for developing functional ingredients with extended shelf life and controlled release properties.

The surface and emulsifying properties of a commercial pea protein isolate in oil-in-water model emulsions and the role of insoluble residues in emulsion stability were investigated. Droplet size distribution, flocculation index, microstructure, and protein coverage of the emulsions were evaluated. The insoluble fraction positively contributed to the pea proteins’ emulsifying properties, allowing the formation of emulsions with higher dispersion degree, especially at low isolate concentration, with an enhancement of the physical stability.