ArticleFood chemistry: X2025
Physicochemical properties, bioactivity and oxidative stability of Riceberry germ antioxidants fortified soybean oil complex coacervate.
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 1 paper.
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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
1 citing paper in PubMed.
- Enhancing Canola Oil Oxidative Stability Through Nanoencapsulation ofFood science & nutrition · 2026Article
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5 authors.
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Abstract
This study examined the effect of pH on the complex coacervation of soy protein isolate and gum arabic for encapsulating soybean oil fortified with antioxidants from Riceberry germ. The optimal pH of 3.5 resulted in high encapsulation yield of 90.64 % and encapsulation efficiency of 79.71 %. Antioxidant stability and release profiles showed that microcapsules effectively preserved tocopherol, γ-oryzanol, and antioxidant property during simulated gastrointestinal digestion. Microcapsules also exhibited enhanced pH and thermal stability compared to unencapsulated oil. Shelf-life tests demonstrated that microcapsules surpassed unencapsulated oil in retaining chemical properties and antioxidant property, with pH 4.0 formulation exhibiting the lowest peroxide value at the end of a 45-day storage period at room temperature. These findings demonstrate that SPI-GA complex coacervation not only significantly enhances the stability and functionality of Riceberry germ antioxidants, but also provides a practical strategy for developing stable, nutritious, and versatile soybean oil products for food applications.
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