ArticleJournal of food science and technology2026
Preparation of nanoemulsion with milk protein-phenolic acids-α-linolenic acid rich lipid extracted from
Article in Journal of food science and technology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Polyunsaturated fatty acids rich oils, especially in the form of emulsion, are susceptible to oxidation, which limits their food applications. Hence, the current study aimed to develop a novel milk protein-phenolic acid complex as an emulsifier, characterized by high antioxidant activity. Caffeic (Caff) or Pyrogallic (Pyr) acids were individually complexed with either sodium caseinate (NaCa/Caff; NaCa/Pyr) or whey protein concentrate (WPC/Caff; WPC/Pyr). The milk protein-phenolic acid complexes were characterized by FTIR, and their antioxidant properties were evaluated in vitro by DPPH and FRAP assays. The preceding complexes in addition to Caff or Pyr were individually used to prepare nanoemulsions containing 10%
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