Waste to wealth: High-internal phase Pickering emulsions stabilized by defatted flaxseed particles were employed as a novel animal fat replacer in meat systems

The quest for natural and sustainable food materials free from chemical modification to engineer Pickering emulsion gels has been the subject of intense research during the past ten years. This study utilized defatted flaxseed meal, a by-product of flaxseed oil extraction, to prepare miscellaneous particles (286.7 ± 7.1 μm) through mechanical milling and sieving. Three-phase contact angle measurements confirmed wettability of defatted flaxseed particles (DFP) at the oil-water interface. The suspension of defatted flaxseed particles (3.0-5.0 wt% solids, pH 4.5) could directly form stable high internal phase Pickering emulsion gels with relatively uniform droplet sizes (24-104 μm). These emulsions exhibited excellent rheological properties and storage stability. Incorporating them into beef patties (5.0 wt% solids, pH 4.5, φ_Oil = 75 %) effectively replaced animal fats while maintaining appearance and improving texture. This study presents a novel value-added utilization of defatted flaxseed meals with potential applications as fat substitutes in meat products that can contribute to fat reduction and textural improvements.