Evidence map›Paper›PMID 41897497›Full record

ArticleAntioxidants (Basel, Switzerland)2026

Yeast Protein Extract Emulsions Supplemented with Polyphenolic Compounds: Physical, Chemical and Stability Properties of Colorful Emulsions.

Bernardo Almeida, Ana Catarina Costa, Filipe Vinagre, Catarina Prista, Filipe Centeno, Victor de Freitas, Anabela Raymundo, Susana Soares

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Antioxidants (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Bernardo AlmeidaREQUIMTE, LAQV, Rede de Química e Tecnologia, Laboratório Associado para a Química Verde, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal.ORCID 0000-0002-0468-3027
Ana Catarina CostaLEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal.ORCID 0000-0003-3122-0180
Filipe VinagreLEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal.ORCID 0009-0006-2073-4513
Catarina PristaLEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal.ORCID 0000-0001-9307-1905
Filipe CentenoProenol S.A., Travessa das Lages 267, 4410-308 Canelas, Portugal.ORCID 0000-0001-5807-7690
Victor de FreitasREQUIMTE, LAQV, Rede de Química e Tecnologia, Laboratório Associado para a Química Verde, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal.
Anabela RaymundoLEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal.ORCID 0000-0001-5266-1685
Susana SoaresREQUIMTE, LAQV, Rede de Química e Tecnologia, Laboratório Associado para a Química Verde, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal.

Funding

Fundação para a Ciência e Tecnologia UID/04129/2025Laboratório Associado para a Química Verde UID/50006VIIAFOOD- Plataforma de Valorização, Industrialização e Inovação para o AgroAlimentar C644929456-00000040
6 · The paper itself

Abstract

The growing demand for clean-label, plant-based foods is accelerating the development of vegan emulsified products that avoid synthetic additives while delivering appealing sensory and health-related attributes. We formulated naturally colored, mayonnaise-like oil-in-water emulsions using 55% canola oil and yeast protein extracts (YPEs) as emulsifiers and polyphenol-rich ingredients derived from red cabbage and butterfly pea flower. The resulting systems were characterized for rheological behavior, texture, droplet-size distribution, lipid oxidation (peroxide value) and microbiological stability. Two distinct YPEs produced emulsions with different microstructural and mechanical properties, highlighting the role of protein composition on emulsion architecture. Incorporation of anthocyanin-rich polyphenol matrices (red cabbage extracts characterized by predominantly simple acylations and butterfly pea flower extracts containing complex acylations, both at similar purities) modulated emulsion structuring and stability during storage, beyond color delivery. Overall, polyphenol addition strengthened emulsion structure, as evidenced by a significant increase in plateau modulus from 621 Pa to 1428 Pa in emulsions with complete YPE and butterfly pea extract and mitigated lipid oxidation, supporting their use as partial replacement options for additives such as EDTA in clean-label formulations. These findings provide a practical basis for designing functional, and visually attractive vegan emulsions that align with consumer demand for additive-reduced products.

Indexed as

anthocyanin-protein interactionsbutterfly pea floweremulsion structuringlipid oxidation stabilitypolyphenolsred cabbageyeast-derived emulsifiersyeast protein extracts

Identifiers

PMID41897497
PMCPMC13024442

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.