# Yeast Protein Extract Emulsions Supplemented with Polyphenolic Compounds: Physical, Chemical and Stability Properties of Colorful Emulsions

## TL;DR

Researchers created colorful, vegan mayonnaise-like emulsions using yeast protein and plant-based polyphenols, which improved stability and reduced the need for synthetic additives.

## Contribution

The study demonstrates how polyphenol-rich plant extracts can enhance emulsion stability and function as natural alternatives to synthetic preservatives.

## Key findings

- Yeast protein extracts produced emulsions with distinct microstructural and mechanical properties.
- Polyphenol addition increased emulsion structure strength, with a plateau modulus rising from 621 Pa to 1428 Pa.
- Polyphenols mitigated lipid oxidation, suggesting potential as natural replacements for additives like EDTA.

## Abstract

The growing demand for clean-label, plant-based foods is accelerating the development of vegan emulsified products that avoid synthetic additives while delivering appealing sensory and health-related attributes. We formulated naturally colored, mayonnaise-like oil-in-water emulsions using 55% canola oil and yeast protein extracts (YPEs) as emulsifiers and polyphenol-rich ingredients derived from red cabbage and butterfly pea flower. The resulting systems were characterized for rheological behavior, texture, droplet-size distribution, lipid oxidation (peroxide value) and microbiological stability. Two distinct YPEs produced emulsions with different microstructural and mechanical properties, highlighting the role of protein composition on emulsion architecture. Incorporation of anthocyanin-rich polyphenol matrices (red cabbage extracts characterized by predominantly simple acylations and butterfly pea flower extracts containing complex acylations, both at similar purities) modulated emulsion structuring and stability during storage, beyond color delivery. Overall, polyphenol addition strengthened emulsion structure, as evidenced by a significant increase in plateau modulus from 621 Pa to 1428 Pa in emulsions with complete YPE and butterfly pea extract and mitigated lipid oxidation, supporting their use as partial replacement options for additives such as EDTA in clean-label formulations. These findings provide a practical basis for designing functional, and visually attractive vegan emulsions that align with consumer demand for additive-reduced products.