Coconut oleosomes as a sustainable ingredient for food emulsion systems
Oleosomes extracted from virgin coconut meal were used to develop a stable vegan mayonnaise. The process offers a clean-label alternative to conventional emulsifiers and supports the sustainable use of food processing by-products.
Authors
- K.V. Ragavan (ORCID: https://orcid.org/0000-0003-0359-6172)
- A. A. Anoop
- P. M. Ramees
Institutions
- National Institute for Interdisciplinary Science and Technology (IN)
- Academy of Scientific and Innovative Research (IN)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1039/d5fb00112a
- Citations
- 3
- Primary Topic
- Coconut Research and Applications
- Type
- article
- Field-Weighted Citation Impact
- 1.61
Funders
- University Grants Commission
- National Institute for Interdisciplinary Science and Technology