Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil

Green tea polyphenols have a good antioxidant capacity but poor interfacial activity. β-lactoglobulin (β-lg) was used as an emulsifier agent and also as a carrier molecule by spontaneous nanocomplexes formation with green tea polyphenols. Oil-in-water emulsions containing liver fish oil rich in ω-3...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	von Staszewski, Mariana, Pilosof, Ana María Renata
Publicado:	2014
Materias:	β-lactoglobulin Antioxidant Emulsions Green tea polyphenols Interfacial properties
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v35_n_p505_vonStaszewski http://hdl.handle.net/20.500.12110/paper_0268005X_v35_n_p505_vonStaszewski
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_0268005X_v35_n_p505_vonStaszewski
record_format	dspace
spelling	paper:paper_0268005X_v35_n_p505_vonStaszewski2023-06-08T15:23:54Z Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil von Staszewski, Mariana Pilosof, Ana María Renata β-lactoglobulin Antioxidant Emulsions Green tea polyphenols Interfacial properties Green tea polyphenols have a good antioxidant capacity but poor interfacial activity. β-lactoglobulin (β-lg) was used as an emulsifier agent and also as a carrier molecule by spontaneous nanocomplexes formation with green tea polyphenols. Oil-in-water emulsions containing liver fish oil rich in ω-3 fatty acids were formulated using these nanocomplexes at pH 6. The interfacial behavior of these complexes showed that both surface pressure and dilatational properties decreased as compared with pure β-lg. However, the initial droplet size and stability of emulsions were improved in the presence of the nanocomplexes. Moreover, the oxidative stability of liver fish oil was improved by the presence of polyphenols. © 2013 Elsevier Ltd. Fil:von Staszewski, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2014 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v35_n_p505_vonStaszewski http://hdl.handle.net/20.500.12110/paper_0268005X_v35_n_p505_vonStaszewski
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	β-lactoglobulin Antioxidant Emulsions Green tea polyphenols Interfacial properties
spellingShingle	β-lactoglobulin Antioxidant Emulsions Green tea polyphenols Interfacial properties von Staszewski, Mariana Pilosof, Ana María Renata Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil
topic_facet	β-lactoglobulin Antioxidant Emulsions Green tea polyphenols Interfacial properties
description	Green tea polyphenols have a good antioxidant capacity but poor interfacial activity. β-lactoglobulin (β-lg) was used as an emulsifier agent and also as a carrier molecule by spontaneous nanocomplexes formation with green tea polyphenols. Oil-in-water emulsions containing liver fish oil rich in ω-3 fatty acids were formulated using these nanocomplexes at pH 6. The interfacial behavior of these complexes showed that both surface pressure and dilatational properties decreased as compared with pure β-lg. However, the initial droplet size and stability of emulsions were improved in the presence of the nanocomplexes. Moreover, the oxidative stability of liver fish oil was improved by the presence of polyphenols. © 2013 Elsevier Ltd.
author	von Staszewski, Mariana Pilosof, Ana María Renata
author_facet	von Staszewski, Mariana Pilosof, Ana María Renata
author_sort	von Staszewski, Mariana
title	Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil
title_short	Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil
title_full	Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil
title_fullStr	Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil
title_full_unstemmed	Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil
title_sort	green tea polyphenols-β-lactoglobulin nanocomplexes: interfacial behavior, emulsification and oxidation stability of fish oil
publishDate	2014
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v35_n_p505_vonStaszewski http://hdl.handle.net/20.500.12110/paper_0268005X_v35_n_p505_vonStaszewski
work_keys_str_mv	AT vonstaszewskimariana greenteapolyphenolsblactoglobulinnanocomplexesinterfacialbehavioremulsificationandoxidationstabilityoffishoil AT pilosofanamariarenata greenteapolyphenolsblactoglobulinnanocomplexesinterfacialbehavioremulsificationandoxidationstabilityoffishoil
_version_	1768545783346364416

Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil

Ejemplares similares