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...
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| Autores principales: | , |
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2014
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| 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: |
| Sumario: | 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. |
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