Enhancing Pea Protein Functionality: Effects of Tasmanian Pepper Polyphenols on Structure, Emulsification, and Antioxidant Properties

Polyphenols from Tasmanian pepper (Tasmannia lanceolata) were examined for their impact on pea protein’s structural, emulsifying, and antioxidant properties. The study found that phenolic acids and flavonols in the pepper leaf formed stronger non-covalent interactions with pea protein, while anthocyanins in the berry induced protein aggregation under acidic conditions. These interactions significantly enhanced the total phenolic content and antioxidant capacity of pea protein, improving oxidative stability in flaxseed oil-in-water emulsions.

The research also revealed that polyphenol incorporation altered the structural properties of pea protein, affecting its surface charge and hydrophobicity. While polyphenols from the pepper leaf improved antioxidant activity, they also contributed to protein aggregation, impacting emulsion stability. Despite these variations, the addition of polyphenols effectively reduced lipid oxidation, demonstrating their potential as functional food ingredients for enhancing plant-based protein applications.