ArticleFood chemistry: X2025
Enhancing margarine oxidative stability, antioxidant retention, and sensory quality via tragacanth-chitosan hydrogel microencapsulation of supercritical CO₂-extracted green coffee.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Encapsulation Strategies for Lemon Essential Oil in Lipid-Based Food Systems: Recent Advances and Applications in Oxidative Stability.Foods (Basel, Switzerland) · 2026Review
- Plant-Based Polysaccharide Gums as Sustainable Bio-Polymers: Focus on Tragacanth Gum and Its Emerging Applications.Polymers · 2025Review
- Encapsulation of bioactive peptides derived fromFood chemistry: X · 2025Article
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Authors and funding
4 authors.
Funding
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Abstract
Margarine's susceptibility to oxidative deterioration was addressed by microencapsulating supercritical CO₂-extracted green coffee antioxidants (GCSE) in tragacanth-chitosan (TG-CS) hydrogels. Optimized extraction (70 °C, 30 MPa, 20 % ethanol) yielded GCSE with high phenolic content (36.35 mg GAE/g dw) and antioxidant activity (89.76 % DPPH, 91.79 % ABTS inhibition). Encapsulation at a 1:3 TG-CS ratio achieved 85.28 % efficiency, retaining 149.54 mg GAE/100 g phenolics. Characterization (SEM, FTIR, XRD) confirmed micro-scale particles (0.928 μm) with moderate stability (Zeta potential: -17.66 mV) and sustained release (67.33 % over 6 h). In margarine, encapsulated GCSE (T2) maintained oxidative stability (peroxide: 2.02 meq/kg; p-anisidine: 4.88 mMol/kg; acid value: 1.81 mg NaOH/g), comparable to synthetic TBHQ (T3), while the control (T4) deteriorated rapidly. T2 retained 59.48 % DPPH activity (vs. 51.06 % for free GCSE, T1) and matched T3's sensory quality (aroma, texture, color;
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