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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2014
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| 003 | AR-BaUEN | ||
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| 008 | 190411s2014 xx ||||fo|||| 00| 0 eng|d | ||
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| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
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| 100 | 1 | |a von Staszewski, M. | |
| 245 | 1 | 0 | |a Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil |
| 260 | |c 2014 | ||
| 270 | 1 | 0 | |m Pilosof, A.M.R.; CONICET, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Intendente Güiraldes 2160, C1428EGA, Buenos Aires, Argentina; email: apilosof@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a 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. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: This research was supported by Universidad de Buenos Aires, Agencia Nacional de Promoción Científica y Tecnológica and Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina. | ||
| 593 | |a CONICET, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Intendente Güiraldes 2160, C1428EGA, Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a Β-LACTOGLOBULIN |
| 690 | 1 | 0 | |a ANTIOXIDANT |
| 690 | 1 | 0 | |a EMULSIONS |
| 690 | 1 | 0 | |a GREEN TEA POLYPHENOLS |
| 690 | 1 | 0 | |a INTERFACIAL PROPERTIES |
| 700 | 1 | |a Pizones Ruiz-Henestrosa, V.M. | |
| 700 | 1 | |a Pilosof, A.M.R. | |
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