2026-04-17T20:34:14Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/47382025-10-22T11:14:20Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Chóez-Guaranda, Ivan
author
Mosi-Roa, Yohanna
author
Chacón-Fuentes, Manuel
author
Garrido-Miranda, Karla
author
Opazo-Navarrete, Mauricio
author
Coronel, Jonathan
author
Burgos-Díaz, César
other
Indústries Alimentàries
group
Funcionalitat i Seguretat Alimentària
2025-10-22T11:14:20Z
2025-10-22T11:14:20Z
2025-05-25
Chóez-Guaranda, Ivan, Yohanna Mosi-Roa, Manual Chacón-Fuentes, Karla Garrido-Miranda, Mauricio Opazo-Navarrete, Jonathan Coronel-León, and César Burgos-Díaz. 2025. “Enhancing the oxidative stability of flaxseed oil using food-grade O/W Pickering emulsions stabilized by antioxidant-rich cocoa byproduct particles”. Applied Food Research, 5(1): 101027. doi:10.1016/j.afres.2025.101027.
2772-5022
http://hdl.handle.net/20.500.12327/4738
https://doi.org/10.1016/j.afres.2025.101027
Pickering emulsions with antioxidant properties are of great interest in developing encapsulation systems for
compounds that are highly susceptible to oxidation. In this study, the fabrication of antioxidant O/W Pickering
emulsions using cocoa bean shell (CBS) particles with dual functionality, as both Pickering emulsifiers and
interfacial reservoirs of polyphenols, for the encapsulation of flaxseed oil was demonstrated. The antioxidant-rich
CBS was pretreated to obtain Pickering stabilizers, which were characterized in terms of chemical composition
and antioxidant activity using gravimetry, liquid chromatography, and spectrophotometry. O/W Pickering
emulsions were then prepared by microfluidization using various concentrations of CBS particles (0.5–5 % w/w)
and characterized in terms of droplet size, microstructure, and physical and oxidative stability. The results
showed that CBS particles contain valuable macronutrients, including proteins (18.21 %) and fibers (57.75 %), as
well as flavonoids, phenolic acids, and methylxanthines, which exhibit remarkable antioxidant activity. The
obtained Pickering emulsions exhibited high resistance to creaming and a reduction in droplet size as CBS
particle concentration increased, which was consistent with the TURBISCAN Stability Index (TSI) data. Moreover,
emulsions stabilized with ≥4.0 % (w/w) CBS particles showed high stability against creaming over 42 days
of storage at room temperature. Furthermore, oxidative stability exhibited similar trends, as indicated by
OXITEST values and the measurements of primary (Peroxide values) and secondary (TBARS) oxidation products
over time. These findings could contribute to the development of flaxseed oil Pickering emulsions with enhanced
oxidative stability and health-promoting properties for food applications.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Enhancing the oxidative stability of flaxseed oil using food-grade O/W Pickering emulsions stabilized by antioxidant-rich cocoa byproduct particles
info:eu-repo/semantics/article