Oliveira, Ana L.Staszewski, Mariana vonRuiz-Henestrosa, Vitor M. PizonesPintado, M. E.Pilosof, Ana M. R.2017-10-132017-10-132016OLIVEIRA, 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. 119-127http://hdl.handle.net/10400.14/23095The 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.eng(+)-catechinChitosanb-LactoglobulinPectinInteractionsjournal article10.1016/j.foodhyd.2015.11.007WOS:000366930200014