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Liang S, Gao Y, Granato D, Ye JH, Zhou W, Yin JF, Xu YQ. Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon-plucked fresh tea leaves. Compr Rev Food Sci Food Saf 2024; 23:e13406. [PMID: 39030800 DOI: 10.1111/1541-4337.13406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 05/18/2024] [Accepted: 06/21/2024] [Indexed: 07/22/2024]
Abstract
Tea is the second largest nonalcoholic beverage in the world due to its characteristic flavor and well-known functional properties in vitro and in vivo. Global tea production reaches 6.397 million tons in 2022 and continues to rise. Fresh tea leaves are mainly harvested in spring, whereas thousands of tons are discarded in summer and autumn. Herein, pruned tea biomass refers to abandon-plucked leaves being pruned in the non-plucking period, especially in summer and autumn. At present, no relevant concluding remarks have been made on this undervalued biomass. This review summarizes the seasonal differences of intrinsic metabolites and pays special attention to the most critical bioactive and flavor compounds, including polyphenols, theanine, and caffeine. Additionally, meaningful and profound methods to transform abandon-plucked fresh tea leaves into high-value products are reviewed. In summer and autumn, tea plants accumulate much more phenols than in spring, especially epigallocatechin gallate (galloyl catechin), anthocyanins (catechin derivatives), and proanthocyanidins (polymerized catechins). Vigorous carbon metabolism induced by high light intensity and temperature in summer and autumn also accumulates carbohydrates, such as soluble sugars and cellulose. The characteristics of abandon-plucked tea leaves make them not ideal raw materials for tea, but suitable for novel tea products like beverages and food ingredients using traditional or hybrid technologies such as enzymatic transformation, microbial fermentation, formula screening, and extraction, with the abundant polyphenols in summer and autumn tea serving as prominent flavor and bioactive contributors.
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Affiliation(s)
- Shuang Liang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ying Gao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou, China
| | - Daniel Granato
- Bioactivity and Applications Lab, Department of Biological Sciences, School of Natural Sciences Faculty of Science and Engineering, University of Limerick, Limerick, Ireland
| | - Jian-Hui Ye
- Zhejiang University Tea Research Institute, Hangzhou, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Jun-Feng Yin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou, China
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A Review of Regulatory Standards and Advances in Essential Oils as Antimicrobials in Foods. J Food Prot 2023; 86:100025. [PMID: 36916569 DOI: 10.1016/j.jfp.2022.100025] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 11/26/2022] [Accepted: 12/05/2022] [Indexed: 12/28/2022]
Abstract
As essential oils (EOs) possess GRAS status, there is a strong interest in their application to food preservation. Trends in the food industry suggest consumers are drawn to environmentally friendly alternatives and less synthetic chemical preservatives. Although the use of EOs has increased over the years, adverse effects have limited their use. This review aims to address the regulatory standards for EO usage in food, techniques for delivery of EOs, essential oils commonly used to control pathogens and molds, and advances with new active compounds that overcome sensory effects for meat products, fresh fruits and vegetables, fruit and vegetable juices, seafood, dairy products, and other products. This review will show adverse sensory effects can be overcome in various products by the use of edible coatings containing encapsulated EOs to facilitate the controlled release of EOs. Depending on the method of cooking, the food product has been shown to mask flavors associated with EOs. In addition, using active packaging materials can decrease the diffusion rate of the EOs, thus controlling undesirable flavor characteristics while still preserving or prolonging the shelf life of food. The use of encapsulation in packaging film can control the release of volatile or active ingredients. Further, use of EOs in the vapor phase allows for contact indirectly, and use of nanoemulsion, coating, and film wrap allows for the controlled release of the EOs. Research has also shown that combining EOs can prevent adverse sensory effects. Essential oils continue to serve as a very beneficial way of controlling undesirable microorganisms in food systems.
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Delivery of Catechins from Green Tea Waste in Single- and Double-Layer Liposomes via Their Incorporation into a Functional Green Kiwifruit Juice. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020575. [PMID: 36677635 PMCID: PMC9866522 DOI: 10.3390/molecules28020575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/24/2022] [Accepted: 01/04/2023] [Indexed: 01/08/2023]
Abstract
Globally, about one million tonnes of tea products, which contain high concentrations of catechins and their derivatives, are wasted annually. Therefore, green tea waste catechins (GTWCs) are worth extracting, processing, protection, and delivery to the human body. In this study, GTWCs were extracted using a green method and then encapsulated in both single- (SLLs) and double-layer liposomes (DLLs). The encapsulated extracts were subsequently incorporated into a fresh green kiwifruit juice. SLLs and DLLs containing GTWCs had a size of about 180 and 430 nm with a zeta potential of -35 and +25 mV, respectively. Electron microscopy illustrated the separation of the SLLs and fibre in kiwifruit juice and attraction of the DLLs to this fibre. Liposomal GTWCs were effectively maintained in the kiwifruit juice during the 28 days of storage (4 °C), demonstrating the effectiveness of this delivery system for high-value bioactives (i.e., catechins) from such a by-product (i.e., green tea waste).
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de Oliveira Almeida TJ, de Oliveira APD, Santos TMB, Dias FS. Antistaphylococcaland antioxidant activities of bacteriocinogeniclactic acid bacteriaand essential oil in goat coalho cheese. J Appl Microbiol 2022; 133:2014-2026. [PMID: 35818755 DOI: 10.1111/jam.15713] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 07/04/2022] [Accepted: 07/07/2022] [Indexed: 11/29/2022]
Abstract
AIMS Bacteriocinogenic lactic acid bacteria (LAB) isolates and Croton heliotropiifoliusessential oil (EO) were used to inhibit Staphylococcus aureussubsp.aureusand enhance the antioxidant action in goat coalhocheese (GCC). METHODS AND RESULTS LAB isolates were selected for their inhibitory capacity against S. aureus subsp. aureus, safety, existence of bacteriocin-encoding genes, bacteriocinogenic activity, and its antistaphylococcal action. The staphylococcal inhibition capacity of C. heliotropiifolius EO was also verified.Three cheeses were prepared containing: S. aureussubsp.aureus (GCC SA),S. aureussubsp.aureus+ LAB (GCC SA+LAB), and S. aureussubsp. aureus+ EO (GCC SA+EO). Samples were analyzed on days 0, 7, 14 and 21. Based on the screening, three LAB isolates were selected and identified as Enterococcus faecium. In GCC, the smallest population of S. aureussubsp.aureuswas found until the 17th in the GCC SA+EO and from the 18th in the GCC SA+LAB. Total phenolic content (TPC) and antioxidant activity increased over time in GCCs. CONCLUSIONS Autochthonous bacteriocinogenic LAB and C. heliotropiifolius EO are natural resources of the Caatinga, an exclusively Brazilian biome that predominates in the Northeast of the country, with the potential to reduce the presence of S. aureus and increase the antioxidant activity in the GCC. SIGNIFICANCE AND IMPACT OF THE STUDY GCC is a product of cultural importance in northeastern Brazil. The process of obtaining the GCC is manual and there is a high frequency of S. aureus in the product. Resources of the Caatinga with biofunctional properties can be tested to reduce the risk of staphylococcal toxins, and contribute to the nutritional value of the GCC, maintaining regional characteristics and respecting the local cultural tradition. LAB and C. heliotropiifolius EO contribute to the incorporation of bioactive substances and microbiological quality, generating a value-added GCC with exclusive resources ofthe Caatinga.
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Affiliation(s)
- Tássio José de Oliveira Almeida
- Federal University of San Francisco Valley, Postgraduate Program in Veterinary Science in the Semiarid, CEP: 56, Petrolina, Pernambuco, Brazil
| | - Anay Priscilla David de Oliveira
- Federal University of San Francisco Valley, Postgraduate Program in Veterinary Science in the Semiarid, CEP: 56, Petrolina, Pernambuco, Brazil
| | - Tamires Marques Bezerra Santos
- Federal University of San Francisco Valley, Postgraduate Program in Veterinary Science in the Semiarid, CEP: 56, Petrolina, Pernambuco, Brazil
| | - Francesca Silva Dias
- Federal University of San Francisco Valley, Postgraduate Program in Veterinary Science in the Semiarid, CEP: 56, Petrolina, Pernambuco, Brazil
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Nejatian M, Darabzadeh N, Bodbodak S, Saberian H, Rafiee Z, Kharazmi MS, Jafari SM. Practical application of nanoencapsulated nutraceuticals in real food products; a systematic review. Adv Colloid Interface Sci 2022; 305:102690. [PMID: 35525089 DOI: 10.1016/j.cis.2022.102690] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 11/29/2022]
Abstract
In recent decades, due to the increase in awareness, most consumers prefer foods that not only satisfy their primal urge of hunger but also include health-promoting effects on the body. Therefore, the food industry has an increasing tendency to apply the nutrients (like vitamins, essential fatty acids and minerals) and replace synthetic additives with natural bioactives (like phenolics and essential oils) to produce functional products. However, low dispersibility and shelf-stability as well as presenting unpleasant taste and odor are the most critical barriers for direct incorporation of these useful compounds into foods. In this context, nanoencapsulation has been proposed as a relatively new solution to overcome the mentioned limitations. However, fewer studies have focused on incorporating the bioactive-loaded nanocarriers into the food matrices. This study intends to help the development of functional food production by doing an exhaustive review on the incorporation of nanoencapsulated ingredients into the real food system and resulted interaction of nanocarriers and food products. According to the literature, incorporation of the nanoencapsulated bioactive ingredients into foods can be effectively used to enhance their stability during the processing and storage stage and their bioavailability as well as to delay lipid oxidation and microbial growth in food, without negatively affecting physicochemical, organoleptic and qualitative properties. However, some published results to date declared that food matrix might adversely affect the bioavailability and antimicrobial activity of nanoencapsulated ingredients. It seems that further studies are required to contribute to the choice of appropriate healthy ingredients and wall materials for incorporating into a given food structure.
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Affiliation(s)
- Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Nazanin Darabzadeh
- Modares Science and Technology Park, Tarbiat Modares University, Tehran, Iran
| | - Samad Bodbodak
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
| | - Hamed Saberian
- Technical Centre of Agriculture, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology, Isfahan, Iran
| | - Zahra Rafiee
- Food Research and Development Center, Ofogh Dasht Arya Co, Tabriz, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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Adinepour F, Pouramin S, Rashidinejad A, Jafari SM. Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients. Food Res Int 2022; 157:111212. [DOI: 10.1016/j.foodres.2022.111212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 12/20/2022]
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Niu L, Li Z, Fan W, Zhong X, Peng M, Liu Z. Nano-Strategies for Enhancing the Bioavailability of Tea Polyphenols: Preparation, Applications, and Challenges. Foods 2022; 11:foods11030387. [PMID: 35159537 PMCID: PMC8834201 DOI: 10.3390/foods11030387] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/19/2022] [Accepted: 01/26/2022] [Indexed: 02/01/2023] Open
Abstract
Tea polyphenols (TPs) are among the most abundant functional compounds in tea. They exhibit strong antioxidant, anti-inflammatory, and anti-cancer effects. However, their instability and low bioavailability limits their applications. Nanotechnology, which involves the use of nanoscale substances (sizes ranging from 1 to 100 nm) to improve the properties of substances, provides a solution for enhancing the stability and bioavailability of TPs. We reviewed the preparation, performance, effects, and applications of different types of TPs nanocarriers. First, we introduced the preparation of different nanocarriers, including nanoparticles, nanoemulsions, nanomicelles, and nanolipids. Then, we discussed various applications of tea polyphenol-loaded nanocarriers in functional ingredient delivery, food quality improvement, and active food packaging. Finally, the challenges and future development directions of TPs nanocarriers were elucidated. In conclusion, a nano-strategy may be the “key” to break the application barriers of TPs. Therefore, the use of nano-strategies for the safe, stable, and efficient release of TPs is the direction of future research.
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Affiliation(s)
- Li Niu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China;
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China; (Z.L.); (X.Z.)
| | - Ziqiang Li
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China; (Z.L.); (X.Z.)
| | - Wei Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
| | - Xiaohong Zhong
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China; (Z.L.); (X.Z.)
| | - Miao Peng
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China; (Z.L.); (X.Z.)
- Correspondence: (M.P.); (Z.L.)
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China;
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Correspondence: (M.P.); (Z.L.)
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The Effect of the Liposomal Encapsulated Saffron Extract on the Physicochemical Properties of a Functional Ricotta Cheese. MOLECULES (BASEL, SWITZERLAND) 2021; 27:molecules27010120. [PMID: 35011352 PMCID: PMC8746351 DOI: 10.3390/molecules27010120] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/17/2021] [Accepted: 12/22/2021] [Indexed: 12/12/2022]
Abstract
In this study, the encapsulation of saffron extract (SE) was examined at four various concentrations of soy lecithin (0.5%–4% w/v) and constant concentration of SE (0.25% w/v). Particle size and zeta potential of liposomes were in the range of 155.9–208.1 nm and −34.6–43.4 mV, respectively. Encapsulation efficiency was in the range of 50.73%–67.02%, with the stability of nanoliposomes in all treatments being >90%. Encapsulated SE (2% lecithin) was added to ricotta cheese at different concentrations (0%, 0.125%, 1%, and 2% w/v), and physicochemical and textural properties of the cheese were examined. Lecithin concentration significantly (p ≤ 0.05) affected the particle size, zeta potential, stability, and encapsulation efficiency of the manufactured liposomes. In terms of chemical composition and color of the functional cheese, the highest difference was observed between the control cheese and the cheese enriched with 2% liposomal encapsulated SE. Hardness and chewiness increased significantly (p ≤ 0.05) in the cheeses containing encapsulated SE compared to the control cheese. However, there was no significant difference in the case of adhesiveness, cohesiveness, and gumminess among different cheeses. Overall, based on the findings of this research, liposomal encapsulation was an efficient method for the delivery of SE in ricotta cheese as a novel functional food.
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Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review. Molecules 2021; 26:molecules26154601. [PMID: 34361753 PMCID: PMC8347884 DOI: 10.3390/molecules26154601] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 07/08/2021] [Accepted: 07/27/2021] [Indexed: 11/16/2022] Open
Abstract
The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented.
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Pateiro M, Gómez B, Munekata PES, Barba FJ, Putnik P, Kovačević DB, Lorenzo JM. Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products. Molecules 2021; 26:1547. [PMID: 33799855 PMCID: PMC7999092 DOI: 10.3390/molecules26061547] [Citation(s) in RCA: 83] [Impact Index Per Article: 27.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 03/10/2021] [Accepted: 03/10/2021] [Indexed: 12/11/2022] Open
Abstract
The design of functional foods has grown recently as an answer to rising consumers' concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert material for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve stability of BACs, improving the regulation of their release at physiologically active sites. Regarding materials for food and nutraceutical applications, the most used are carbohydrate-, protein- or lipid-based alternatives such as chitosan, peptide-chitosan and β-lactoglobulin nanoparticles (NPs) or emulsion biopolymer complexes. On the other hand, the main BACs used in foods for health promoting, including antioxidants, antimicrobials, vitamins, probiotics and prebiotics and others (minerals, enzymes and flavoring compounds). Nanotechnology can also play notable role in the development of programmable food, an original futuristic concept promising the consumers to obtain high quality food of desired nutritive and sensory characteristics.
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (M.P.); (B.G.); (P.E.S.M.)
| | - Belén Gómez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (M.P.); (B.G.); (P.E.S.M.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (M.P.); (B.G.); (P.E.S.M.)
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain;
| | - Predrag Putnik
- Department of Food Technology, University North, Trg Dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia;
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (M.P.); (B.G.); (P.E.S.M.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Vigo, Ourense, Spain
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Opportunities and challenges for the nanodelivery of green tea catechins in functional foods. Food Res Int 2021; 142:110186. [PMID: 33773663 DOI: 10.1016/j.foodres.2021.110186] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 01/20/2021] [Accepted: 01/24/2021] [Indexed: 12/12/2022]
Abstract
Green tea, the least processed tea product, is scientifically known for its rich antioxidant content originating from polyphenols, especially catechins. The most potent green tea catechin is epigallocatechin-3-gallate (EGCG), which is responsible for a wide range of health benefits including anticancer, antidiabetics, and anti-inflammatory properties. However, green tea catechins (GTCs) are very labile under both environmental and gastrointestinal conditions; their chemical stability and bioavailability primarily depend on the processing and formulation conditions. Nanocarriers can protect GTCs against such conditions, and consequently, can be applicable for designing nanodelivery systems suitable for GTCs. In this review, the latest findings about both opportunities and limitations for the nanodelivery of GTCs and their incorporation into various functional food products are discussed. The scientific findings so far confirm that nanodelivery of GTCs can be an efficient approach towards the enhancement of their health-promoting effects with a minimal dose, controlled and targeted release, lessening the dose-related toxicity, and the efficient incorporation into functional foods. However, further investigation is yet needed to fully explain the cellular mechanisms of action of GTCs on human health and to elucidate the effect of encapsulation on their bioefficacy using well-designed, systematic, long-term, and large-scale clinical interventions. There also exists a substantial concern regarding the safety of the manufactured nanoparticles, their absorption, and the associated release mechanisms.
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Influence of stinging nettle (Urtica dioica L.) extract-loaded nano-emulsion on the storage stability and antioxidant attributes of Doogh (Traditional Iranian yoghurt beverage). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00647-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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13
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Singh M, Devi S, Rana VS, Mishra BB, Kumar J, Ahluwalia V. Delivery of phytochemicals by liposome cargos: recent progress, challenges and opportunities. J Microencapsul 2019; 36:215-235. [PMID: 31092084 DOI: 10.1080/02652048.2019.1617361] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Bio-availability is a major concern in delivery of dietary phytochemicals for better bio-efficacy. The reduced bio-availability of food bioactive compounds is evident due to degradation during human digestion process which involves liberation, absorption, distribution, metabolism and elimination. The bio-efficacy of any nutrient can be increased by increasing bio-availability. Different technologies are available for engineered efficient delivery systems; still many challenges remain with advancement of delivery systems. The ease of preparedness and adaptability of liposomes has resulted in wide-range of applicability and acceptability in scientific field, especially as delivery vehicles. In view, of properties like biocompatibility and biodegradability, liposomes have been modified with different usable methodologies for delivery of phytochemicals. The aim of this review is to abridge liposomes, methods of preparation, their application as delivery cargo in dietary phytochemicals, result of using different preparation techniques on properties.
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Affiliation(s)
- Mangat Singh
- a Bioproduct Chemistry Laboratory , Center of Innovative and Applied Bioprocessing , Mohali , India
| | - Shanti Devi
- b Chemistry Division , Forest Research Institute , Dehradun , India
| | - Virendra S Rana
- c Division of Agricultural Chemicals , ICAR-Indian Agricultural Research Institute , New Delhi , India
| | - Bhuwan B Mishra
- a Bioproduct Chemistry Laboratory , Center of Innovative and Applied Bioprocessing , Mohali , India
| | - Jitendra Kumar
- c Division of Agricultural Chemicals , ICAR-Indian Agricultural Research Institute , New Delhi , India
| | - Vivek Ahluwalia
- a Bioproduct Chemistry Laboratory , Center of Innovative and Applied Bioprocessing , Mohali , India
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Zhang J, Han J, Ye A, Liu W, Tian M, Lu Y, Wu K, Liu J, Lou MP. Influence of Phospholipids Structure on the Physicochemical Properties and In Vitro Digestibility of Lactoferrin-Loaded Liposomes. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09581-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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15
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Costa C, Lucera A, Marinelli V, Del Nobile MA, Conte A. Influence of different by- products addition on sensory and physicochemical aspects of Primosale cheese. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4174-4183. [PMID: 30228416 PMCID: PMC6133858 DOI: 10.1007/s13197-018-3347-z] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/07/2018] [Accepted: 07/09/2018] [Indexed: 11/25/2022]
Abstract
Food industry produces considerable amounts of by-products that represent a severe problem from both economic and pollution points of view. The bioactive compounds still present in food by-products offer the possibility to re-use them to develop added value products. In the current work some by-products were incorporated into curd during production of Primosale cheese. Specifically, two concentrations (i.e., 50 and 100 g Kg-1) of flours from different by-products (i.e., red and white wine grape pomace; tomato peel, broccoli and artichokes by-products), as source of dietary fibres and bioactive compounds were tested. The swelling and water retention capacity of flours, in addition to physicochemical characteristics of cheese (cheese weight loss, dry substance in the whey, cheese moisture content and pH), bioactive compounds (total phenolic compounds, total flavonoids and antioxidant activity) and sensory profile were evaluated. Results highlighted that addition of by-products to Primosale cheese improved the nutritional properties and some sensory attributes such as friability and adhesiveness. Among the tested by-products, the most attractive result was obtained for Primosale cheese with artichoke by-products.
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Affiliation(s)
- Cristina Costa
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| | - Annalisa Lucera
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| | - Valeria Marinelli
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| | - Matteo Alessandro Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71121 Foggia, Italy
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16
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Abstract
Phenolic compounds, while widely recognized for their biological potential, when added into food matrixes may interact with food constituents. One example of this is the interaction between phenolic compounds and proteins, that may result in the formation of complexes and alter the bioavailability of both phenolic compounds and the nutrient availability. Moreover, when adding compounds to improve the functionality of a food matrix, these interactions may compromise the perceived benefits of the additions. Nanoencapsulation has been considered one of the means to circumvent these interactions, as they may function as a physical barrier between the phenolic compounds and the matrix (preventing not only the loss of bioactivity, but eventual sensorial alterations of the foods), protect phenolic compounds through the gastrointestinal tract, and may enhance phenolic absorption through cellular endocytosis. However, despite these advantages the food industry is still limited in its nanotechnological solutions, as special care must be taken to use food-grade encapsulants which will not pose any deleterious effect towards human health. Therefore, this review aims to provide an encompassing view of the existing advantages and limitations of nanotechnology, associated with the inclusion of phenolic compounds in dairy beverages.
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17
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Oliveira A, Amaro AL, Pintado M. Impact of food matrix components on nutritional and functional properties of fruit-based products. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.04.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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18
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Faridi Esfanjani A, Assadpour E, Jafari SM. Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.04.002] [Citation(s) in RCA: 238] [Impact Index Per Article: 39.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Lucera A, Costa C, Marinelli V, Saccotelli MA, Del Nobile MA, Conte A. Fruit and Vegetable By-Products to Fortify Spreadable Cheese. Antioxidants (Basel) 2018; 7:E61. [PMID: 29693632 PMCID: PMC5981247 DOI: 10.3390/antiox7050061] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 04/17/2018] [Accepted: 04/19/2018] [Indexed: 12/22/2022] Open
Abstract
In this work, spreadable cheese was enriched with flours from by-products (red and white grape pomace, tomato peel, broccoli, corn bran, and artichokes) as sources of fibres and antioxidant compounds. The physicochemical and the sensory properties of all the cheese samples were analysed. Results revealed that total phenolic content, flavonoids, and antioxidant activity of samples containing grape pomace significantly increased, followed by broccoli, artichoke, corn bran, and tomato peel by-products, compared to the control cheese. Specifically, cheeses containing white and red grape pomace recorded high phenolic content (2.74 ± 0.04 and 2.34 ± 0.15 mg GAEs/g dw, respectively) compared to the control (0.66 mg GAEs/g dw).
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Affiliation(s)
- Annalisa Lucera
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25⁻71121 Foggia, Italy.
| | - Cristina Costa
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25⁻71121 Foggia, Italy.
| | - Valeria Marinelli
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25⁻71121 Foggia, Italy.
| | - Maria Antonietta Saccotelli
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25⁻71121 Foggia, Italy.
| | - Matteo Alessandro Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25⁻71121 Foggia, Italy.
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25⁻71121 Foggia, Italy.
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20
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Nikoo M, Regenstein JM, Ahmadi Gavlighi H. Antioxidant and Antimicrobial Activities of (-)-Epigallocatechin-3-gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods. Compr Rev Food Sci Food Saf 2018; 17:732-753. [PMID: 33350134 DOI: 10.1111/1541-4337.12346] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2018] [Revised: 02/26/2018] [Accepted: 02/26/2018] [Indexed: 12/19/2022]
Abstract
Quality deterioration of fresh or processed foods is a major challenge for the food industry not only due to economic losses but also due to the risks associated with spoiled foods resulting, for example, from toxic compounds. On the other hand, there are increasing limitations on the application of synthetic preservatives such as antioxidants in foods because of their potential links to human health risks. With the new concept of functional ingredients and the development of the functional foods market, and the desire for a "clean" label, recent research has focused on finding safe additives with multifunctional effects to ensure food safety and quality. (-)-Epigallocatechin-3-gallate (EGCG), a biologically active compound in green tea, has received considerable attention in recent years and is considered a potential alternative to synthetic food additives. EGCG has been shown to prevent the growth of different Gram-positive and Gram-negative bacteria responsible for food spoilage while showing antioxidant activity in food systems. This review focuses on recent findings related to EGCG separation techniques, modification of its structure, mechanisms of antioxidant and antimicrobial activities, and applications in preserving the quality and safety of foods.
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Affiliation(s)
- Mehdi Nikoo
- the Dept. of Pathobiology and Quality Control, Artemia and Aquaculture Research Inst., Urmia Univ., Urmia, West Azerbaijan, 57561-51818, Iran
| | - Joe M Regenstein
- Dept. of Food Science, Cornell Univ., Ithaca, N.Y., 14853-7201, U.S.A
| | - Hassan Ahmadi Gavlighi
- Dept. of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares Univ., Tehran, 14115-336, Iran
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21
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Lucas-González R, Viuda-Martos M, Pérez-Alvarez JA, Fernández-López J. In vitro digestion models suitable for foods: Opportunities for new fields of application and challenges. Food Res Int 2018; 107:423-436. [PMID: 29580504 DOI: 10.1016/j.foodres.2018.02.055] [Citation(s) in RCA: 126] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2017] [Revised: 02/19/2018] [Accepted: 02/25/2018] [Indexed: 01/08/2023]
Abstract
In vitro digestion assays simulate the physiological conditions of digestion in vivo and are useful tools for studying and understanding changes, interactions, as well as the bioaccessibility of nutrients, drugs and non-nutritive compounds. The technique is widely used in fields such as nutrition, pharmacology and food chemistry. Over the last 40 years, more than 2500 research articles have been published using in vitro digestion assays (85% of which have been published in the last two decades) to elucidate multiple aspects such as protein digestibility, nutrient interactions or the viability of encapsulated microorganisms. The most recent trend in the use of this technique involves the determination of the antioxidant activity of bioactive compounds after digestion. However, the inability to reproduce certain in vivo digestion events, as well as the multiple models of in vitro digestion, point to a need to optimize and validate the method with in vivo assays to determine its limitations and uses. The purpose of this paper is to provide an overview of the current state of the art of in vitro digestion models through an analysis of how they have evolved in terms of the development of digestion models (parameters, protocols, guidance) and taking into consideration the boom in new fields of application.
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Affiliation(s)
- Raquel Lucas-González
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain
| | - José Angel Pérez-Alvarez
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain.
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22
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Lamichhane P, Kelly AL, Sheehan JJ. Symposium review: Structure-function relationships in cheese. J Dairy Sci 2017; 101:2692-2709. [PMID: 29055536 DOI: 10.3168/jds.2017-13386] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Accepted: 08/15/2017] [Indexed: 01/19/2023]
Abstract
The quality and commercial value of cheese are primarily determined by its physico-chemical properties (e.g., melt, stretch, flow, and color), specific sensory attributes (e.g., flavor, texture, and mouthfeel), usage characteristics (e.g., convenience), and nutritional properties (e.g., nutrient profile, bioavailability, and digestibility). Many of these functionalities are determined by cheese structure, requiring an appropriate understanding of the relationships between structure and functionality to design bespoke functionalities. This review provides an overview of a broad range of functional properties of cheese and how they are influenced by the structural organization of cheese components and their interactions, as well as how they are influenced by environmental factors (e.g., pH and temperature).
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Affiliation(s)
- Prabin Lamichhane
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 YN60
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 YN60
| | - Jeremiah J Sheehan
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996.
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23
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Ganesan P, Arulselvan P, Choi DK. Phytobioactive compound-based nanodelivery systems for the treatment of type 2 diabetes mellitus - current status. Int J Nanomedicine 2017; 12:1097-1111. [PMID: 28223801 PMCID: PMC5310641 DOI: 10.2147/ijn.s124601] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Type 2 diabetes mellitus (T2DM) is a major chronic disease that is prevalent worldwide, and it is characterized by an increase in blood glucose, disturbances in the metabolism, and alteration in insulin secretion. Nowadays, food-based therapy has become an important treatment mode for type 2 diabetes, and phytobioactive compounds have gained an increasing amount of attention to this end because they have an effect on multiple biological functions, including the sustained secretion of insulin and regeneration of pancreatic islets cells. However, the poor solubility and lower permeability of these phyto products results in a loss of bioactivity during processing and oral delivery, leading to a significant reduction in the bioavailability of phytobioactive compounds to treat T2DM. Recently, nanotechnological systems have been developed for use as various types of carrier systems to improve the delivery of bioactive compounds and thus obtain a greater bioavailability. Furthermore, carrier systems in most nanodelivery systems are highly biocompatible, with nonimmunologic behavior, a high degree of biodegradability, and greater mucoadhesive strength. Therefore, this review focuses on the various types of nanodelivery systems that can be used for phytobioactive compounds in treating T2DM with greater antidiabetic effects. There is also additional focus on improving the effects of various phytobioactive compounds through nanotechnological delivery to ensure a highly efficient treatment of type 2 diabetes.
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Affiliation(s)
- Palanivel Ganesan
- Nanotechnology Research Center and Department of Applied Life Science
- Department of Biotechnology, College of Biomedical and Health Science, Konkuk University, Chungju, Republic of Korea
| | - Palanisamy Arulselvan
- Laboratory of Vaccines and Immunotherapeutics, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Malaysia
| | - Dong-Kug Choi
- Nanotechnology Research Center and Department of Applied Life Science
- Department of Biotechnology, College of Biomedical and Health Science, Konkuk University, Chungju, Republic of Korea
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24
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Rashidinejad A, Birch EJ, Hindmarsh J, Everett DW. Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopy. Food Chem 2016; 215:228-34. [PMID: 27542471 DOI: 10.1016/j.foodchem.2016.07.179] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Revised: 07/28/2016] [Accepted: 07/29/2016] [Indexed: 11/27/2022]
Abstract
Molecular integrations between green tea catechins and milk fat globules in a cheese matrix were investigated using solid-state magic angle spinning nuclear magnetic resonance spectroscopy. Full-fat cheeses were manufactured containing free catechin or free green tea extract (GTE), and liposomal encapsulated catechin or liposomal encapsulated GTE. Molecular mobility of the carbon species in the cheeses was measured by a wide-line separation technique. The (1)H evolution frequency profile of the (13)C peak at 16ppm obtained for the control cheese and cheeses containing encapsulated polyphenols (catechin or GTE) were similar, however, the spectrum was narrower for cheeses containing free polyphenols. Differences in spectral width indicates changes in the molecular mobility of --CH3- or -C-C-PO4- species through hydrophobic and/or cation-π associations between green tea catechins and cheese fat components. However, the similar spectral profile suggests that encapsulation protects cheese fat from interaction with catechins.
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Affiliation(s)
- Ali Rashidinejad
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Edward J Birch
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - Jason Hindmarsh
- Massey Institute of Food Science and Technology, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - David W Everett
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
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