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SUPRAOX aims to enhance the stability of food emulsions by developing a system that recycles antioxidants within oil-in-water mixtures. This approach seeks to reduce waste and improve product longevity using innovative protein-polyphenol assemblies.
Emulsion-based food and bio-based products are prone to oxidative and physical degradation, leading to waste generation due to the product's reduced shelf life, increased toxicity, and deteriorated sensory properties.
Resolving these issues via conventional emulsifiers and antioxidants is becoming less viable due to evolving rules and consumer demand for healthier products.
Recent research has offered protein-polyphenol assemblies (PPAs) as possible alternatives to the conventional additives, as…
WAGENINGEN UNIVERSITY
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