Formulation and Characterization of Sodium Caseinate/Phloretin Complexes as Antioxidant Stabilizers in Oil-in-Water Emulsions

Formulation and Characterization of Sodium Caseinate/Phloretin Complexes as Antioxidant Stabilizers in Oil-in-Water Emulsions

Emulsifiers with antioxidant properties, such as protein/polyphenol complexes, adsorb at the oil-water interface and improve the physical and oxidative stability of emulsions. Here, 2% (<i>w</i>/<i>w</i>) sodium caseinate and varying concentrations of phloretin (0–10 mM) were...

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Bibliographic Details
Main Authors: Najme Kheynoor, Jean-Christophe Jacquier, Mohammadreza Khalesi, Amir Mohammad Mortazavian, Mohammad-Taghi Golmakani
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
antioxidant emulsifiers
oxidative stability
phloretin
protein-polyphenol interaction
sodium caseinate
Online Access:https://www.mdpi.com/2304-8158/14/2/236
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