Stabilization mechanisms of O/W emulsions by cellulose nanocrystals and sunflower protein.

Oil-in-water (O/W) emulsions stabilized by cellulose nanocrystals (CNC) and/or sunflower proteins (SFP) were produced, aiming to study the effects of each and the mixture of these stabilizers on the interfacial behavior and physicochemical properties of O/W emulsions. The presence of CNC (non-surface activity compound) did not affect SFP solutions' adsorption kinetics since there were no differences in the interfacial tension curves of SFP and mixtures of stabilizers over time. However, either stabilizer provided alone high resistance against droplet coalescence over time (no evidence of oiling-off and no difference in the mean droplet size values), even systems with less viscoelastic interface (2 % CNC).

Profile of bioactive compounds in pequi (Caryocar brasilense Camb.) peel flours.

The bioactive compounds of pequi peel flours were characterized. Flavonoid contents ranged from 19.67 to 87.