Enhancing Pickering emulsion stabilization of insoluble rice bran natural complexes: Structure-dependent interfacial regulation by catechin monomers.

Han Cui, Helin Li, Enyan Yu, Xiaojuan Wu, Lizhong Lin, Wei Wu

Abstract read

In one paragraph

Article in Current research in food science, 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

6 authors.

Han CuiCentral South University of Forestry and Technology, School of Food Science and Engineering, National Engineering Research Center for Deep Processing of Rice and By-products, 498 South Shaoshan Road, Changsha, Hunan, 410004, China.

Helin LiCentral South University of Forestry and Technology, School of Food Science and Engineering, National Engineering Research Center for Deep Processing of Rice and By-products, 498 South Shaoshan Road, Changsha, Hunan, 410004, China.

Enyan YuCentral South University of Forestry and Technology, School of Food Science and Engineering, National Engineering Research Center for Deep Processing of Rice and By-products, 498 South Shaoshan Road, Changsha, Hunan, 410004, China.

Xiaojuan WuCentral South University of Forestry and Technology, School of Food Science and Engineering, National Engineering Research Center for Deep Processing of Rice and By-products, 498 South Shaoshan Road, Changsha, Hunan, 410004, China.

Lizhong LinCentral South University of Forestry and Technology, School of Food Science and Engineering, National Engineering Research Center for Deep Processing of Rice and By-products, 498 South Shaoshan Road, Changsha, Hunan, 410004, China.

Wei WuCentral South University of Forestry and Technology, School of Food Science and Engineering, National Engineering Research Center for Deep Processing of Rice and By-products, 498 South Shaoshan Road, Changsha, Hunan, 410004, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Rice bran is an abundant agricultural by-product rich in proteins, polysaccharides, and polyphenols, exhibiting potential for Pickering emulsion stabilizers. However, these nutrients predominantly exist as insoluble rice bran natural complexes (IRBNC), which are underutilized due to their compact structure, limited wettability, and poor interfacial activity. To overcome these limitations and optimize the interfacial properties of IRBNC for enhanced emulsification, three catechin monomers with varying numbers of phenolic hydroxyl groups and galloyl moieties-epicatechin (EC), epigallocatechin (EGC), and epicatechin gallate (ECG) were selected as structural models to modify IRBNC. Appropriate concentrations of EC (25 mg/g), EGC (50 mg/g), and ECG (25 mg/g) decreased the ordered structure of proteins in IRBNC, shifted particle wettability from highly hydrophobic (127.015°) to amphiphilic (ranging from 86.976° to 95.695°), loosened the compact layered microstructure, thereby improving interfacial activity (equilibrium interfacial tension: 20.43 to 16.19 mN/m). Consequently, Pickering emulsion stabilized by IRBNC modified with appropriate concentrations of EC, EGC, and ECG exhibited smaller average droplet size (from 59.94 μm to 46.32 μm) and lower creaming index values (from 23.9% to 14.5%) compared with unmodified IRBNC. Moreover, appropriate catechin modification inhibited the formation of lipid oxidation products in IRBNC-stabilized Pickering emulsions during storage. Notably, modification efficiencies followed a structure-dependent trend (ECG > EGC > EC), with ECG exhibiting the strongest effect due to its galloyl substitution and higher phenolic hydroxyl density. Overall, appropriate catechin modification, particularly with ECG, represents an effective strategy to tailor the structural and interfacial properties of IRBNC for enhanced Pickering emulsion stabilization.

Indexed as

Catechin monomerEmulsion stabilityInsoluble rice bran natural complexStructural characteristics

Identifiers

PMID42751085

DOI10.1016/j.crfs.2026.101554

PMCPMC13579585

What OpenQuestion holds

Textmetadata

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.