Work

Fabrication and characterization of antioxidant fish oil Pickering emulsions stabilized by selenium nanoparticles-loaded whey protein concentrate and phloretin complex

Year: 2025

Type: article

Abstract: and a reduction in malondialdehyde (MDA) content from 86.61 mg/kg oil to 62.78 mg/kg oil after 10 days of storage. Finally, the oxidative stability of fortified milk containing these FOPEs was also significantly enhanced. These findings provide a novel perspective on developing SeNP as an antioxidant particle, potentially suitable for formulating functional emulsified food products susceptible to oxidative deterioration.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102441

Authors: Najme Kheynoor, Mohammad-Taghi Golmakani, Amir Mohammad Mortazavian, Elham Khanniri, Seyed Mohammad Hashem Hosseini

Institutions: Shiraz University, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330