Design of food emulsions with the addition of encapsulated rice and pea proteins, and thyme oil extract Design of food emulsions
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Abstract
The use of plant proteins as sources of essential nutrients in the development of new products for people with specific dietary needs is of growing interest to the food sector. The aim of the present research was to design emulsion products i.e. mayonnaises supplemented with encapsulated rice and pea proteins and enriched with thyme oil extract as a source of bioactive compounds. The physicochemical and microbiological characteristics of the products were monitored during refrigerated storage at 4 °C for 20 days. The values of the emulsifying activity index and the emulsion stability index showed that the emulsion base was stable during the storage period. Regarding their microbiological quality, they retained a low number of mesophilic aerobic and facultative anaerobic microorganisms, yeasts and fungi, which were within the permissible limits (5×102 cfu.g-1) on the 15th day of storage in all samples. The results from the sensory evaluation showed very good acceptance by the consumers. Therefore, the newly designed mayonnaises enriched with rice and pea proteins, and thyme as a source of bioactive compounds can be considered as products with improved quality and functional features, which can be used by people with specific dietary requirements.
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References
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Bulgarian State Standard BSS EN ISO 4833-1:2013. Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 degrees C by the pour plate technique. Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2013 [in Bulgarian]. Available at: https://bds-bg.org/bg/project/show/bds:proj:86489
Bulgarian State Standard BSS ISO 21527-2:2011. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds - Part 2: Colony count technique in products with water activity less than or equal to 0,95. Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2011 [in Bulgarian]. Available at: https://bds-bg.org/en/project/show/bds:proj:84553
Bulgarian State Standard BSS ISO 16649-2:2014. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli - Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide. Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2014 [in Bulgarian]. Available at: https://bds-bg.org/en/project/show/bds:proj:86693
Bulgarian State Standard BSS ISO 6579-1:2017/A1:2020. Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp. - Amendment 1 Broader range of incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV and SC (ISO 6579-1:2017/Amd1:2020). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2020 [in Bulgarian]. Available at: https://bds-bg.org/en/project/show/bds:proj:108026
Bulgarian State Standard BSS ISO 6888-1:2021/A1:2023. Microbiology of the food chain - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Method using Baird-Parker agar medium - Amendment 1 (ISO 6888-1:2021/Amd 1:2023). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2023 [in Bulgarian]. Available at: https://bds-bg.org/bg/project/show/bds:proj:121974
Bulgarian State Standard BSS ISO 21528-2:2017. Microbiology of the food chain - Horizontal method for the detection and enumeration of Enterobacteriaceae - Part 2: Colony-count technique (ISO 21528-2:2017, Corrected version 2018-06-01). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2017 [in Bulgarian]. Available at: https://bds-bg.org/en/project/show/bds:proj:94603
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Bulgarian State Standard BSS ISO 15213-1:2023. Microbiology of the food chain - Horizontal method for the detection and enumeration of Clostridium spp. - Part 1: Enumeration of sulfite-reducing Clostridium spp. by colony-count technique (ISO 15213-1:2023). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2023 [in Bulgarian]. Available at: https://bds-bg.org/en/project/show/bds:proj:108605
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Fan, L., Liu, Y., Huang, S., Li, J. Effects of proteins on emulsion stability: The role of proteins at the oil–water interface. Food Chemistry, 2022, 397(12): 133726. https://doi.org/10.1016/j.foodchem.2022.133726
Francisco, C.R.L., Oliveira Júnior, F.D., Marin, G., Alvim, I.D., Hubinger, M. Plant proteins at low concentrations as natural emulsifiers for an effective orange essential oil microencapsulation by spray drying. Colloids and Surfaces A: Physicochemical Engineering Aspects, 2020, 607(12): 125470. https://doi.org/10.1016/j.colsurfa.2020.125470
Gomes, M.H.G., Kurozawa, L.E. Influence of rice protein hydrolysate on lipid oxidation stability and physico-chemical properties of linseed oil microparticles obtained through spray-drying. LWT - Food Science and Technology 2021, 139(3): 110510. https://doi.org/10.1016/j.lwt.2020.110510
Gomes, M.H.G., Kurozawa, L.E. Performance of rice protein hydrolysates as a stabilizing agent on oil-in-water emulsions. Food Research International, 2023, 172(10): 113099. https://doi.org/10.1016/j.foodres.2023.113099
Granato, D., Branco, G.F., Nazzaro, F., Cruz, A.G., Faria, J.A.F. Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products. Comprehensive Reviews in Food Science and Food Safety, 2010, 9(3): 292-302. https://doi.org/10.1111/j.1541-4337.2010.00110.x
Hu, Y.-T., Ting, Y., Hu, J.-Y., Hsieh, S.-C. Techniques and methods to study functional characteristics of emulsion systems. Journal of Food and Drug Analysis, 2017, 25(1): 16-26. https://doi.org/10.1016/j.jfda.2016.10.021
Isnaini, L., Estiasih, T., Suseno, S.H., Lestari, L.A. The role vegetable proteins to stabilize emulsion: A mini review. IOP Conference Series: Earth and Environmental Science, 2021, 924: 012036. https://doi.org/10.1088/1755-1315/924/1/012036
Ivanova, P., Chalova, V., Koleva, L. Functional properties of proteins isolated from industrially produced sunflower meal. International Journal of Food Studies, 2014, 3(2): 203-212. https://doi.org/10.7455/ijfs/3.2.2014.a6
Jaywant, S.A., Singh, H., Arif, K.M. Sensors and Instruments for Brix Measurement: A Review. Sensors, 2022, 22(6): 2290. https://doi.org/10.3390/s22062290
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Krstonošić, V., Kalić, M., Dapčević-Hadnađev, T., Lončarević, I., Hadnađev, M. Physico-chemical characterization of protein stabilized oil-in-water emulsions. Colloids and Surfaces A: Physicochemical Engineering Aspects, 2020, 602: 125045. https://doi.org/10.1016/j.colsurfa.2020.125045
Leal-Calderon, F., Thivilliers, F., Schmitt, V. Structured emulsions. Current Opinion in Colloid and Interface Science, 2007, 12(4-5): 206-212. https://doi.org/10.1016/j.cocis.2007.07.003
Lima, R.R., Vieira, M.E.M., Campos, N.d.S., Perrone, Í.T., Stephani, R., Casanova, F., de Carvalho, A.F. Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions. Applied Science, 2024, 14(17): 8086. https://doi.org/10.3390/app14178086
Lu, Z., He, J., Zhang, Y., Bing, D. Composition, physicochemical properties of pea protein and its application in functional foods. Cover image for Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition, 2020, 60(15): 2593-2605. https://doi.org/10.1080/10408398.2019.1651248
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Olmats, E., Rennie, A. Understanding stabilization of oil-in-water emulsions with pea protein – studies of structure and properties. Lagmuir, 2024, 40(26):13386-13396. https://doi.org/10.1021/acs.langmuir.4c00540
Paulo, B.B., Alvim, I.D., Reineccius, G., Prata, A.S. Performance of oil-in-water emulsions stabilized by different types of surface-active components. Colloids and Surfaces B: Biointerfaces, 2020, 190(6): 110939. https://doi.org/10.1016/j.colsurfb.2020.110939
Pal, A., Mondal, M.H., Adhikari, A., Bhattarai, A., Saha, B. Scientific information about sugar-based emulsifiers: a comprehensive review. RSC advances, 2021, 11(52): 33004-33016. https://doi.org/10.1039/D1RA04968B
Parzhanova, A., Yanakieva, V., Vasileva, I., Momchilova, M., Dimitrov, D., Ivanova, P., Tumbarski, Y. Physicochemical, Antioxidant, and antimicrobial properties of three medicinal plants from the Western part of the Rhodope mountains, Bulgaria. Life, 2023, 13(12): 2237. https://doi.org/10.3390/life13122237
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Silva, F.L., Cadena, R.S., Esmerino, E.A. Plant-based proteins as alternatives to animal-derived proteins in food applications: Technological, sensory, and nutritional insights. Food Research International, 2020, 137(11), 109709.
https://doi.org/10.1016/j.foodres.2020.109709
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Boye, J., Zare, F., Pletch, A. Pulse proteins: processing, characterization, functional properties and applications in food and feed. International Food Research Journal, 2020, 43(2): 414-431. https://doi.org/10.1016/j.foodres.2009.09.003
Bulgarian State Standard BSS EN ISO 4833-1:2013. Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 degrees C by the pour plate technique. Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2013 [in Bulgarian]. Available at: https://bds-bg.org/bg/project/show/bds:proj:86489
Bulgarian State Standard BSS ISO 21527-2:2011. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds - Part 2: Colony count technique in products with water activity less than or equal to 0,95. Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2011 [in Bulgarian]. Available at: https://bds-bg.org/en/project/show/bds:proj:84553
Bulgarian State Standard BSS ISO 16649-2:2014. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli - Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide. Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2014 [in Bulgarian]. Available at: https://bds-bg.org/en/project/show/bds:proj:86693
Bulgarian State Standard BSS ISO 6579-1:2017/A1:2020. Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp. - Amendment 1 Broader range of incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV and SC (ISO 6579-1:2017/Amd1:2020). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2020 [in Bulgarian]. Available at: https://bds-bg.org/en/project/show/bds:proj:108026
Bulgarian State Standard BSS ISO 6888-1:2021/A1:2023. Microbiology of the food chain - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Method using Baird-Parker agar medium - Amendment 1 (ISO 6888-1:2021/Amd 1:2023). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2023 [in Bulgarian]. Available at: https://bds-bg.org/bg/project/show/bds:proj:121974
Bulgarian State Standard BSS ISO 21528-2:2017. Microbiology of the food chain - Horizontal method for the detection and enumeration of Enterobacteriaceae - Part 2: Colony-count technique (ISO 21528-2:2017, Corrected version 2018-06-01). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2017 [in Bulgarian]. Available at: https://bds-bg.org/en/project/show/bds:proj:94603
Bulgarian State Standard BSS ISO 7932:2004/A1:2020. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of presumptive Bacillus cereus - Colony-count technique at 30 degrees C - Amendment 1: Inclusion of optional tests (ISO 7932:2004/Amd 1:2020, Corrected version 2020-08). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2020 [in Bulgarian]. Available at: https://bds-bg.org/en/project/show/bds:proj:107969
Bulgarian State Standard BSS ISO 15213-1:2023. Microbiology of the food chain - Horizontal method for the detection and enumeration of Clostridium spp. - Part 1: Enumeration of sulfite-reducing Clostridium spp. by colony-count technique (ISO 15213-1:2023). Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2023 [in Bulgarian]. Available at: https://bds-bg.org/en/project/show/bds:proj:108605
Bureau, S., Ruiz, D., Reich, M., Gouble, B., Bertrand, D., Audergon, J.M., Renard, C.M. Application of ATR-FTIR for a rapid and simultaneous determination of sugars and organic acids in apricot fruit. Food Chemistry, 2009, 115(3): 1133-1140. https://doi.org/10.1016/j.foodchem.2008.12.100
Cabrita, M., Simoes, S., Álvarez‐Castillo, E., Castelo‐Branco, D., Tasso, A., Figueira, D., Guerrero, A., Raymundo, A. Development of innovative clean label emulsions stabilized by vegetable proteins. International Journal of Food Science & Technology, 2023, 58(1): 406-422. https://doi.org/10.1111/ijfs.15963
Cano-Medina, A., Jiménez-Islas, H., Dendooven, L., Herrera, R.P., González-Alatorre, G., Escamilla-Silva, E.M. Emulsifying and foaming capacity and emulsion and foam stability of sesame protein concentrates. Food Research International, 2011, 44(3): 684-692. https://doi.org/10.1016/j.foodres.2010.12.015
Fan, L., Liu, Y., Huang, S., Li, J. Effects of proteins on emulsion stability: The role of proteins at the oil–water interface. Food Chemistry, 2022, 397(12): 133726. https://doi.org/10.1016/j.foodchem.2022.133726
Francisco, C.R.L., Oliveira Júnior, F.D., Marin, G., Alvim, I.D., Hubinger, M. Plant proteins at low concentrations as natural emulsifiers for an effective orange essential oil microencapsulation by spray drying. Colloids and Surfaces A: Physicochemical Engineering Aspects, 2020, 607(12): 125470. https://doi.org/10.1016/j.colsurfa.2020.125470
Gomes, M.H.G., Kurozawa, L.E. Influence of rice protein hydrolysate on lipid oxidation stability and physico-chemical properties of linseed oil microparticles obtained through spray-drying. LWT - Food Science and Technology 2021, 139(3): 110510. https://doi.org/10.1016/j.lwt.2020.110510
Gomes, M.H.G., Kurozawa, L.E. Performance of rice protein hydrolysates as a stabilizing agent on oil-in-water emulsions. Food Research International, 2023, 172(10): 113099. https://doi.org/10.1016/j.foodres.2023.113099
Granato, D., Branco, G.F., Nazzaro, F., Cruz, A.G., Faria, J.A.F. Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products. Comprehensive Reviews in Food Science and Food Safety, 2010, 9(3): 292-302. https://doi.org/10.1111/j.1541-4337.2010.00110.x
Hu, Y.-T., Ting, Y., Hu, J.-Y., Hsieh, S.-C. Techniques and methods to study functional characteristics of emulsion systems. Journal of Food and Drug Analysis, 2017, 25(1): 16-26. https://doi.org/10.1016/j.jfda.2016.10.021
Isnaini, L., Estiasih, T., Suseno, S.H., Lestari, L.A. The role vegetable proteins to stabilize emulsion: A mini review. IOP Conference Series: Earth and Environmental Science, 2021, 924: 012036. https://doi.org/10.1088/1755-1315/924/1/012036
Ivanova, P., Chalova, V., Koleva, L. Functional properties of proteins isolated from industrially produced sunflower meal. International Journal of Food Studies, 2014, 3(2): 203-212. https://doi.org/10.7455/ijfs/3.2.2014.a6
Jaywant, S.A., Singh, H., Arif, K.M. Sensors and Instruments for Brix Measurement: A Review. Sensors, 2022, 22(6): 2290. https://doi.org/10.3390/s22062290
Karaca, A.C., Low, N.H., Nickerson, M.T. Potential use of plant proteins in the microencapsulation of lipophilic materials in foods. Trends in Food Science & Technology, 2015, 42(1): 5-12. https://doi.org/10.1016/j.tifs.2014.11.002
Krstonošić, V., Kalić, M., Dapčević-Hadnađev, T., Lončarević, I., Hadnađev, M. Physico-chemical characterization of protein stabilized oil-in-water emulsions. Colloids and Surfaces A: Physicochemical Engineering Aspects, 2020, 602: 125045. https://doi.org/10.1016/j.colsurfa.2020.125045
Leal-Calderon, F., Thivilliers, F., Schmitt, V. Structured emulsions. Current Opinion in Colloid and Interface Science, 2007, 12(4-5): 206-212. https://doi.org/10.1016/j.cocis.2007.07.003
Lima, R.R., Vieira, M.E.M., Campos, N.d.S., Perrone, Í.T., Stephani, R., Casanova, F., de Carvalho, A.F. Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions. Applied Science, 2024, 14(17): 8086. https://doi.org/10.3390/app14178086
Lu, Z., He, J., Zhang, Y., Bing, D. Composition, physicochemical properties of pea protein and its application in functional foods. Cover image for Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition, 2020, 60(15): 2593-2605. https://doi.org/10.1080/10408398.2019.1651248
Marinova, K.G., Basheva, E.S., Nenova, B., Temelska, M., Mirarefi, A.Y., Campbell, B., Ivanov, I.B. Physico-chemical factors controlling the foamability and foam stability of milk proteins: Sodium caseinate and whey protein concentrates. Food Hydrocolloids, 2009, 23(7): 1864-1876. https://doi.org/10.1016/j.foodhyd.2009.03.003
Murdzheva, D.M., Vasileva, I.N., Denev, P.P. Physicochemical characteristics of ultrasound assisted synthesis of new alginic acid derivatives. In Proceedings of the International Scientific-Practical Conference "Food, Technologies & Health"; 2015 November 20, Plovdiv, Bulgaria. Food Research & Development Institute, Agricultural Academy, Bulgaria, Plovdiv, 2015, pp. 47-52. ISBN 978-99976-718-1-3
McClements D.J. Emulsion formation. In: Food Emulsions: Principles, Practices, and Techniques (Second Edition). CRC Press. Boca Raton, 2004, рр. 193-229, Print ISBN: 978-0-42-912389-4. https://doi.org/10.1201/9781420039436
Olmats, E., Rennie, A. Understanding stabilization of oil-in-water emulsions with pea protein – studies of structure and properties. Lagmuir, 2024, 40(26):13386-13396. https://doi.org/10.1021/acs.langmuir.4c00540
Paulo, B.B., Alvim, I.D., Reineccius, G., Prata, A.S. Performance of oil-in-water emulsions stabilized by different types of surface-active components. Colloids and Surfaces B: Biointerfaces, 2020, 190(6): 110939. https://doi.org/10.1016/j.colsurfb.2020.110939
Pal, A., Mondal, M.H., Adhikari, A., Bhattarai, A., Saha, B. Scientific information about sugar-based emulsifiers: a comprehensive review. RSC advances, 2021, 11(52): 33004-33016. https://doi.org/10.1039/D1RA04968B
Parzhanova, A., Yanakieva, V., Vasileva, I., Momchilova, M., Dimitrov, D., Ivanova, P., Tumbarski, Y. Physicochemical, Antioxidant, and antimicrobial properties of three medicinal plants from the Western part of the Rhodope mountains, Bulgaria. Life, 2023, 13(12): 2237. https://doi.org/10.3390/life13122237
Qin, X., Guo, Y., Zhao, X., Liang, B., Sun, C., Li, X., Ji, C. Fabricating pea protein microgel stabilized pickering emulsion as saturated fat replacement in ice cream. Foods, 2024, 13(10): 1511. https://doi.org/10.3390/foods13101511
Romero, A., Beaumal, V., David-Briand, E., Cordobes, F., Guerrero, A., Anton, M. Interfacial and emulsifying behaviour of rice protein concentrate. Food Hydrocolloids, 2012, 29(1): 1-8. https://doi.org/10.1016/j.foodhyd.2012.01.013
Silva, F.L., Cadena, R.S., Esmerino, E.A. Plant-based proteins as alternatives to animal-derived proteins in food applications: Technological, sensory, and nutritional insights. Food Research International, 2020, 137(11), 109709.
https://doi.org/10.1016/j.foodres.2020.109709
Shanthakumar, P., Klepacka, J., Bains, A., Chawla, P., Dhull, S.B., Najda, A. The Current Situation of Pea Protein and Its Application in the Food Industry. Molecules, 2022, 27(16): 5354. https://doi.org/10.3390/molecules27165354
Tong, S., Siow, L., Tang, T., Lee, Y. Understanding the synergistic effect of pea protein and rice bran protein interaction in stabilizing palm kernel oil-in-water emulsion assisted by high-pressure homogenization. Journal of Food Science and Agriculture, 2024, 105(2): 913-925. https://doi.org/10.1002/jsfa.13883
Trendafilova, A., Todorova, M., Ivanova, V., Zhelev, P., Aneva, I. Essential Oil Composition of Ten Species from Sect. Serpyllum of Genus Thymus Growing in Bulgaria. Diversity, 2023, 15(6): 759. https://doi.org/10.3390/d15060759
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How to Cite
PARZHANOVA, Albena et al.
Design of food emulsions with the addition of encapsulated rice and pea proteins, and thyme oil extract.
Food Science and Applied Biotechnology, [S.l.], v. 8, n. 2, p. 202-216, oct. 2025.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/509>. Date accessed: 18 feb. 2026.
doi: https://doi.org/10.30721/fsab2025.v8.i2.509.