Stabilisation of extra virgin olive oil‐in‐water emulsions prepared by citrus pectin using green tea and grape seed phenolic extracts and catechin

Summary This study aimed at the solution of stability problems of extra virgin olive oil rich (oil:aqueous phase ratio = 50:50) model oil‐in‐water emulsions prepared with pectin using green tea (GTE) and grape seed extracts (GSE), and (+)‐catechin (CAT). Olive oil‐in‐water emulsion prepared with pec...

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Veröffentlicht in:	International journal of food science & technology 2024-08, Vol.59 (8), p.5767-5776
Hauptverfasser:	Büyük, Miray, Yemenicioğlu, Ahmet
Format:	Artikel
Sprache:	eng
Schlagworte:	Catechin citrus pectin Droplets Edible oils emulsion stability Emulsions Functional foods & nutraceuticals grape seed extract Grapes Green tea green tea extract Lipids Olive oil Pectin Phase ratio Phenolic compounds Phenols Stability
Online-Zugang:	Volltext
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