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Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and beta-lactoglobulin ternary mixtures

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dc.contributor.authorOliveira, Ana L.
dc.contributor.authorStaszewski, Mariana von
dc.contributor.authorRuiz-Henestrosa, Vitor M. Pizones
dc.contributor.authorPintado, M. E.
dc.contributor.authorPilosof, Ana M. R.
dc.date.accessioned2017-10-13T19:25:55Z
dc.date.available2017-10-13T19:25:55Z
dc.date.issued2016
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOLIVEIRA, Ana L.; STASZEWSKI, Mariana von; RUIZ-HENESTROSA, Vitor M. Pizones; PINTADO, M. E.; PILOSOF, Ana M. R. - Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and beta-lactoglobulin ternary mixtures. Food Hydrocolloids. ISSN 0268-005X. Vol. 55 (2016), p. 119-127pt_PT
dc.identifier.doi10.1016/j.foodhyd.2015.11.007pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.14/23095
dc.identifier.wosWOS:000366930200014
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subject(+)-catechinpt_PT
dc.subjectChitosanpt_PT
dc.subjectb-Lactoglobulinpt_PT
dc.subjectPectinpt_PT
dc.subjectInteractionspt_PT
dc.titleImpact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and beta-lactoglobulin ternary mixturespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberPEst-OE/EQB/LA0016/2013
oaire.awardNumberSFRH/BD/75041/2010
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F75041%2F2010/PT
oaire.citation.endPage127
oaire.citation.startPage119
oaire.citation.titleFood Hydrocolloidspt_PT
oaire.citation.volume55
oaire.fundingStream3599-PPCDT
oaire.fundingStreamSFRH
person.familyNameOliveira
person.familyNamePintado
person.givenNameAna
person.givenNameMaria Manuela
person.identifier1415634
person.identifier456608
person.identifier.ciencia-id4713-31C8-A356
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-8012-4203
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-3404-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55937245800
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationbc42fa97-aa34-428f-b73f-d4327706efec
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscoverybc42fa97-aa34-428f-b73f-d4327706efec
relation.isProjectOfPublication76842dfa-b675-443a-843b-f9555a0a9199
relation.isProjectOfPublicatione0ce4436-5836-44f4-8052-aa8b9c54720c
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