Surface Modification of Okara Cellulose Crystals with Phenolic Acids to Prepare Multifunction Emulsifier with Antioxidant Capacity and Lipolysis Retardation Effect.

ABSTRACT: Emulsion-based foods are widely consumed, and their characteristics involving colloidal and oxidative stabilities should be considered. The fabrication of the interfaces by selecting the emulsifier may improve stability and trigger lipolysis, thereby reducing energy uptake from the emulsified food. The present work aimed to develop Okara cellulose crystals (OCs) as a multifunction emulsifier to preserve the physical and chemical stability of a Pickering emulsion via surface modification with phenolic acids. The modification of OC was performed by grafting with the selected phenolics to produce OC-gallic acid (OC-G) and OC-tannic acid (OC-T) complexes. There was a higher phenolic loading efficiency when the OC reacted with gallic acid (ca. 70%) than with tannic acid (ca. 50%). This trend wa

SUBMITTER: Prabsangob N 

PROVIDER: S-EPMC10813991 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature