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Abstract:

The interactions effect between (+)-catechin, β-lactoglobulin and two types of polysaccharides (pectin and chitosan) were studied at pH 4. Dynamic light scattering (DLS) revealed that pectin formed smaller complexes in the presence of (+)-catechin and β-lg, while chitosan presented a reduced number of populations with higher particle size. Dynamic interfacial data (obtained by a drop tensiometer) revealed that the complexes formed between pectin (+)-catechin and β-lg slowed down the β-lg migration to the oil/water interface; contrarily to the chitosan mixtures where protein migrated faster. The surface dilatational modulus of β-lg was ~45 mN/m and increased to ~60 mN/m when mixing with pectin and (+)-catechin, while the values of the surface dilatational modulus for the chitosan mixed interfacial films decreased to ~35 mN/m. The free (+)-catechin content decreased 12% and 10% when interacting with pectin and chitosan, respectively, as compared to pure (+)-catechin. However, the (+)-catechin antioxidant activity were not affected by the interactions. Complexes formed between polyphenols, proteins and polysaccharides could be used as a good alternative to understand and consequently improve the phytochemicals stability in food matrices. © 2015 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and β-lactoglobulin ternary mixtures
Autor:Oliveira, A.L.; von Staszewski, M.; Pizones Ruiz-Henestrosa, V.M.; Pintado, M.; Pilosof, A.M.R.
Filiación:Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Porto, 4202-401, Portugal
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Palabras clave:(+)-catechin; Chitosan; Interactions; Pectin; β-Lactoglobulin
Año:2016
Volumen:55
Página de inicio:119
Página de fin:127
DOI: http://dx.doi.org/10.1016/j.foodhyd.2015.11.007
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v55_n_p119_Oliveira

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Citas:

---------- APA ----------
Oliveira, A.L., von Staszewski, M., Pizones Ruiz-Henestrosa, V.M., Pintado, M. & Pilosof, A.M.R. (2016) . Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and β-lactoglobulin ternary mixtures. Food Hydrocolloids, 55, 119-127.
http://dx.doi.org/10.1016/j.foodhyd.2015.11.007
---------- CHICAGO ----------
Oliveira, A.L., von Staszewski, M., Pizones Ruiz-Henestrosa, V.M., Pintado, M., Pilosof, A.M.R. "Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and β-lactoglobulin ternary mixtures" . Food Hydrocolloids 55 (2016) : 119-127.
http://dx.doi.org/10.1016/j.foodhyd.2015.11.007
---------- MLA ----------
Oliveira, A.L., von Staszewski, M., Pizones Ruiz-Henestrosa, V.M., Pintado, M., Pilosof, A.M.R. "Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and β-lactoglobulin ternary mixtures" . Food Hydrocolloids, vol. 55, 2016, pp. 119-127.
http://dx.doi.org/10.1016/j.foodhyd.2015.11.007
---------- VANCOUVER ----------
Oliveira, A.L., von Staszewski, M., Pizones Ruiz-Henestrosa, V.M., Pintado, M., Pilosof, A.M.R. Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and β-lactoglobulin ternary mixtures. Food Hydrocolloids. 2016;55:119-127.
http://dx.doi.org/10.1016/j.foodhyd.2015.11.007