ArticleFoods (Basel, Switzerland)2025
Investigating the Impact of Chlorogenic Acid Content and Cellulose Nanoparticles on Sunflower Protein-Based Emulsions and Films.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Advances in Pulse and Oil Seed Industry Coproduct-Derived Sustainable Food Packaging: Biopolymers, Additives, Processing Technologies, and Functional Applications.Comprehensive reviews in food science and food safety · 2026Review
- Protein-Polyphenol Interactions in Specialty Oilseeds: Multiscale Mechanisms, Physicochemical Reshaping, and Advanced Food Applications.Foods (Basel, Switzerland) · 2026Review
- Evaluation of Buriti (Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
This study explores how varying chlorogenic acid levels (low-yellowish, Y; high-greenish, G) in sunflower proteins (SFs) affect the properties of eugenol-loaded oil-in-water emulsions and the resulting films, while examining the interaction of cellulose nanoparticles (from commercial (CNC) and banana peel sources (CNF)) with the film-forming matrix. This research fills gaps in literature by demonstrating how interactions among proteins, lipids, phenolic compounds, and cellulose nanoparticles influence film properties. The high chlorogenic acid content in SF reduced electrostatic repulsion between protein molecules, causing aggregation, oil droplet flocculation, and increased emulsion viscosity. The mechanical properties of emulsion-based films were significantly lower than those made with SF dispersions. Films made from low chlorogenic acid (yellowish SF) emulsions showed lower tensile strength and Young's modulus but higher elongation at break compared to those made from high chlorogenic acid (greenish SF) emulsions. Water vapor permeability (WVP) decreased in films containing oil phases, but adding cellulose nanoparticles increased WVP. Despite this, the cellulose nanoparticles could not fully overcome the negative effects of lipid-protein interactions on mechanical properties and WVP. However, films containing eugenol exhibited significant antioxidant activity. The findings provide insights into developing sustainable, active packaging with antioxidant functionality and reduced environmental impact, opening new avenues for applications in food and other sectors requiring eco-friendly materials.
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Registered trials
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