ArticleACS omega2024
Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing.
Article in ACS omega, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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Who cites it
5 citing papers in PubMed.
- Production of Biodegradable Film Containing Wheat Leaf Fiber and Protein Isolate, Reinforced With Encapsulated Silver Oxide Nanocomposite, as a Color Indicator for Monitoring the Spoilage of Minced Chicken Meat.Food science & nutrition · 2026Article
- Emulsion-Templated Oleogels from Citrus Fiber and Pumpkin Seed Oil By-Product as Palm Oil Substitutes in Chocolate Sauce.Foods (Basel, Switzerland) · 2026Article
- Analysis of quality characteristics and key aroma compounds variation in different Ming pepper varieties during ripening process.Food chemistry: X · 2026Article
- Protein-polysaccharide composite design via molecular engineering: tailored fat mimetics for multifunctional food applications.Food chemistry: X · 2025Review
- A Novel French-Style Salad Dressing Based on Pickering Emulsion of Oil-Water Lycopene from Guava and Cellulose Nanofibers.Molecules (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
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Abstract
This research aimed to explore the potential utilization of protein (P) and fiber (F) extracted from cold-pressed hot pepper seed oil byproduct (HPOB) in the enhancement of the rheological properties, emulsion stability, and oxidative stability of a low-fat salad dressing with 10% oil content. The assessment involved the examination of several aspects, including the physical qualities such as emulsion stability, rheological behavior, and particle size as well as the microstructure and oxidative stability. It is worth mentioning that all emulsions had desirable characteristics, including shear-thinning behavior characterized by a consistency index ranging from 6.82 to 22.32 Pa s, as well as viscoelasticity and recoverability. These qualities were notably improved with the addition of P and F of HBOP. During the thermal stability testing, it was observed that the low-fat dressing containing 1% P-1F exhibited minor changes in the
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Registered trials
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