Enhancing the oxidative stability of flaxseed oil using food-grade O/W Pickering emulsions stabilized by antioxidant-rich cocoa byproduct particles

Enhancing the oxidative stability of flaxseed oil using food-grade O/W Pickering emulsions stabilized by antioxidant-rich cocoa byproduct particles

Pickering emulsions with antioxidant properties are of great interest in developing encapsulation systems for compounds that are highly susceptible to oxidation. In this study, the fabrication of antioxidant O/W Pickering emulsions using cocoa bean shell (CBS) particles with dual functionality, as b...

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Bibliographic Details
Main Authors: Ivan Chóez-Guaranda, Yohanna Mosi-Roa, Manuel Chacón-Fuentes, Karla Garrido-Miranda, Mauricio Opazo-Navarrete, Jonathan Coronel-León, César Burgos-Díaz
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Food-grade byproduct
Cocoa bean shell
Flaxseed oil
Encapsulation
Pickering stabilizers
Polyphenols
Online Access:http://www.sciencedirect.com/science/article/pii/S277250222500335X
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