<?xml version="1.0" encoding="UTF-8"?><OAI-PMH xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/ http://www.openarchives.org/OAI/2.0/OAI-PMH.xsd"><responseDate>2026-10-23T14:55:34Z</responseDate><request verb="GetRecord" identifier="oai:gumushane-rdlopen.rawdatalibrary.net:gumushane/12948" metadataPrefix="oai_dc">https://gumushane-rdlopen.rawdatalibrary.net/oai/request</request><GetRecord><record><header><identifier>oai:gumushane-rdlopen.rawdatalibrary.net:gumushane/12948</identifier><datestamp>2026-10-22T11:35:50Z</datestamp><setSpec>openaire</setSpec><setSpec>com_gumushane_10000</setSpec><setSpec>col_gumushane_10001</setSpec><setSpec>com_gumushane_10007</setSpec><setSpec>col_gumushane_10180</setSpec></header><metadata><oai_dc:dc xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><dc:title>Water soluble chitosan-caffeic acid conjugates as a dual functional polymeric surfactant</dc:title><dc:creator>İlyasoğlu, Huri</dc:creator><dc:creator>Guo, Zheng</dc:creator><dc:subject>Caffeic acid</dc:subject><dc:subject>Chitosan</dc:subject><dc:subject>Chitosan-caffeic acid conjugate</dc:subject><dc:subject>Fish oil</dc:subject><dc:description>A water soluble chitosan-caffeic acid conjugate (C-CAC) was prepared by chemical modification of chitosan using activated caffeoyl with dimethyl aminopyridine as a catalyst. The C-CAC was characterized using UV–visible spectrometry, Fourier transform infrared, nuclear magnetic resonance spectroscopies and differential scanning calorimetry. The caffeoyl content in the C-CAC was 65 mg/g. To study the introduction of a new function into chitosan, the antioxidant activities of the synthesized C-CAC was determined using three in vitro assays: DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), and ferric reducing antioxidant power. The half inhibition concentration values for DPPH and ABTS radicals were 370 and 172 μg/ml, respectively; showing its good radical scavenging activity. The emulsifying properties of the C-CAC were investigated by preparing 10% fish oil-in-water emulsions. C-CAC not only showed a good ability to stabilize oil-in-water emulsions, but also was more effective in retarding lipid oxidation compared to chitosan; implying that the synthesized C-CAC was functioning in an oil-in-water emulsion system as both emulsifier and antioxidant. Chitosan-phenolic conjugates, as a biopolymer-based surfactant, may represent a promising ingredient for enabling stable oxidation-sensitive oil-in-water emulsions.</dc:description><dc:publisher>Elsevier Ltd</dc:publisher><dc:date>2019</dc:date><dc:type>Article</dc:type><dc:identifier>https://rdlopen.rawdatalibrary.net/r/gumushane/12948</dc:identifier><dc:identifier>https://doi.org/10.1016/j.fbio.2019.04.007</dc:identifier><dc:identifier>2212-4292</dc:identifier><dc:language>en</dc:language><dc:relation>Food Bioscience</dc:relation><dc:rights>info:eu-repo/semantics/closedAccess</dc:rights><dc:type>info:eu-repo/semantics/article</dc:type><dc:identifier>https://gumushane-rdlopen.rawdatalibrary.net/tr/items/gumushane/12948</dc:identifier></oai_dc:dc></metadata></record></GetRecord></OAI-PMH>