Extraction and characterization of flaxseed miscellaneous particles and their application in the construction of Pickering emulsions.

This study directly extracted flaxseed miscellaneous particles (FMPs) from defatted flaxseed meal using a thermal acid extraction and ethanol precipitation method to develop a novel food-grade Pickering emulsion stabilizer. FMPs exhibited superior wettability compared to pure flaxseed gum, with a particle size of 342.73 ± 22.05 nm at pH 4.0. The obtained FMPs (5%, 6%, and 7%, wt%) were successfully used to fabricate Pickering emulsion gels with oil phase volume fractions of 60%, 70%, and 75% respectively. The resulting Pickering emulsions were typical oil-in-water emulsions with uniform droplet sizes ranging from 10.68 to 23.07 μm with excellent rheological properties. FMPs provided a robust interfacial barrier and steric hindrance, ensuring emulsion stability and inhibiting lipid oxidation. This study directly extracted stabilizers for Pickering emulsions, providing a valuable reference for the value-added utilization of flaxseed meals.