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: von Staszewski, M., Pizones Ruiz-Henestrosa, V.M., Pilosof, A.M.R.
Formato: JOUR
Materias:
β-lactoglobulin
Antioxidant
Emulsions
Green tea polyphenols
Interfacial properties
Acceso en línea: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 todo:paper_0268005X_v35_n_p505_vonStaszewski
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spelling todo:paper_0268005X_v35_n_p505_vonStaszewski2023-10-03T15:13:44Z Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil von Staszewski, M. Pizones Ruiz-Henestrosa, V.M. Pilosof, A.M.R. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, M.
Pizones Ruiz-Henestrosa, V.M.
Pilosof, A.M.R.
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.
format JOUR
author von Staszewski, M.
Pizones Ruiz-Henestrosa, V.M.
Pilosof, A.M.R.
author_facet von Staszewski, M.
Pizones Ruiz-Henestrosa, V.M.
Pilosof, A.M.R.
author_sort von Staszewski, M.
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
url http://hdl.handle.net/20.500.12110/paper_0268005X_v35_n_p505_vonStaszewski
work_keys_str_mv AT vonstaszewskim greenteapolyphenolsblactoglobulinnanocomplexesinterfacialbehavioremulsificationandoxidationstabilityoffishoil
AT pizonesruizhenestrosavm greenteapolyphenolsblactoglobulinnanocomplexesinterfacialbehavioremulsificationandoxidationstabilityoffishoil
AT pilosofamr greenteapolyphenolsblactoglobulinnanocomplexesinterfacialbehavioremulsificationandoxidationstabilityoffishoil
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