ArticleFoods (Basel, Switzerland)2025
Effects of Water-Soluble and Fat-Soluble Antioxidant Combinations in Oil-in-Water Emulsions on the Oxidative Stability of Walnut Kernels.
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.
- Enhanced Oxidative Stability of Walnut Kernels by Lipid-Soluble Antioxidant Combinations: From Individual Screening to Ternary Formulation.Foods (Basel, Switzerland) · 2026Article
- Nature Meets Science: The Role of Food-Grade Oils and Green Excipients in Pharmaceutical Nanoemulsion Formulation.Materials (Basel, Switzerland) · 2026Review
- Nutritional Strategies and Aging: Current Evidence and Future Directions.Molecules (Basel, Switzerland) · 2026Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Walnuts, which are rich in unsaturated fatty acids (UFAs), are highly susceptible to oxidation during storage, leading to quality degradation. Consequently, antioxidant technologies for the oxidative stability of walnuts have garnered significant attention. The addition of antioxidants remains the most cost-effective and efficient method currently available, with synergistic effects enhancing the efficacy of mixed antioxidant combinations compared to single antioxidants. In this study, four lipophilic antioxidants-tert-butylhydroquinone (TBHQ), butylated hydroxytoluene (BHT), dilauryl thiodipropionate (DLTP), and propyl gallate (PG)-were paired with four hydrophilic antioxidants-rosemary extract (RE), phytic acid (PA), tea polyphenols (TPs), and sodium ascorbate (SA)-resulting in 16 experimental groups to investigate synergistic effects. The effects of water-soluble and fat-soluble antioxidant combinations on walnut oxidation were systematically evaluated through peroxide value, acid value, thiobarbituric acid reactive substances, and DPPH radical scavenging capacities. Additionally, fatty acid composition analysis was employed to assess the preservation of beneficial UFAs. Mechanistic insights were obtained via thermogravimetric analysis and electron paramagnetic resonance spectroscopy. Notably, two combinations, 0.03% TBHQ + 0.03% TPs (
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