Enhancement of oxidative stability of soybean oil via nano-emulsification of eggplant peel extract: Process development and application

Simran Sharma,S Chakkaravarthi,Bhaswati Bhattacharya

Food Chemistry（2023）

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摘要

•Eggplant peel extract (EPE) nanoemulsion was formulated and optimized.•Controlled release of EPE antioxidants was achieved through nanoemulsions.•EPE nanoemulsion enhanced the oxidative stability of pure refined soybean oil.•Oxidative stability of EPE nanoemulsion was comparable to commercial soybean oil.

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关键词

Eggplant peel extract,Nanoemulsion,Oxidative stability,Polyphenol,Soybean oil,Rancimat

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