Tea catechins-cross-linked methylcellulose active films for inhibition of light irradiation and lipid peroxidation induced β-carotene degradation

Food Hydrocolloids

Volumn 44, Issue , 2015, Pages 491-505

  Yu, Shu Huei ^a   Tsai, Min Lang ^b   Lin, Bo Xian ^a   Lin, Cheng Wei ^c,d   Mi, Fwu Long ^c,d  

^a VANUNG UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

^c TAIPEI MEDICAL UNIVERSITY   (Taiwan)

^d TAIPEI MEDICAL UNIVERSITY   (Taiwan)

Author keywords

Active films; Antioxidant; Methylcellulose; Tea catechins; carotene

Indexed keywords

BINDING ENERGY; CROSSLINKING; FLAVONOIDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FREE RADICALS; HYDROGEN BONDS; HYDROPHOBICITY; LIPIDS; PHENOLS; SCANNING ELECTRON MICROSCOPY; TENSILE STRENGTH; WATER VAPOR;

ACTIVE FILMS; CAROTENE DEGRADATIONS; CROSS LINKING; FILM-FORMING PROPERTIES; LIGHT IRRADIATIONS; LIPID PEROXIDATION; METHYLCELLULOSE; TEA CATECHIN; WATERSOLUBLE; Β-CAROTENE;

OXIDATION;

BACTERIA (MICROORGANISMS);

EID: 84922765894     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.10.022     Document Type: Article

References (41)

1. Ahmadi E., Sareminezhad S., Azizi M.H. The effect of ultrasound treatment on some properties of methylcellulose films. Food Hydrocolloids 2011, 25:1399-1401.
2. Akhtar M.J., Jacquot M., Jamshidian M., Imran M., Arab-Tehrany E., Desobry S. Fabrication and physicochemical characterization of HPMC films with commercial plant extract: influence of light and film composition. Food Hydrocolloids 2013, 31:420-427.
3. Arcan I., Yemenicioğlu A. Incorporating phenolic compounds opens a new perspective to use zein films as flexible bioactive packaging materials. Food Research International 2011, 44:550-556.
4. Barros L., Ferreira M.J., Queiros B., Ferreira I.C.F.R., Baptista P. Total phenols, ascorbic acid, beta-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chemistry 2007, 103:413-419.
5. Bianchi A., Marchetti N., Scalia S. Photodegradation of (-)-epigallocatechin-3-gallate in topical cream formulations and its photostabilization. Journal of Pharmaceutical and Biomedical Analysis 2011, 56:692-697.
6. Bandyopadhyay P., Ghosh A.K., Ghosh C. Recent developments on polyphenol-protein interactions: effects of tea and coffee taste, antioxidant properties and the digestive system. Food & Function 2012, 3:592-605.
7. Boumail A., Salmieri S., Klimas E., Tawema P.O., Bouchard J., Lacroix M. Characterization of trilayer antimicrobial diffusion films (ADFs) based on methylcellulose-polycaprolactone composites. Journal of Agricultural and Food Chemistry 2013, 61:811-821.
8. Chen J., Kozlovskaya V., Goins A., Campos-Gomez J., Saeed M., Kharlampieva E. Biocompatible shaped particles from dried multilayer polymer capsules. Biomacromolecules 2013, 14:3830-3841.
9. Chen Y.C., Yu S.H., Tsai G.J., Tang D.W., Mi F.L., Peng Y.P. Novel technology for the preparation of self-assembled catechin/gelatin nanoparticles and their characterization. Journal of Agricultural and Food Chemistry 2010, 58:6728-6734.
10. Cvetkovic D., Markovic D. Stability of carotenoids toward UV-irradiation in hexane solution. Journal of the Serbian Chemical Society 2008, 73:15-27.
11. Dhall R.K. Advances in edible coatings for fresh fruits and vegetables: a review. Critical Reviews in Food Science and Nutrition 2013, 53:435-450.
12. de Dicastillo C.L., Nerin C., Alfaro P., Catala R., Gavara R., Hernandez-Munoz P. Development of new antioxidant active packaging films based on ethylene vinyl alcohol copolymer (EVOH) and green tea extract. Journal of Agricultural and Food Chemistry 2011, 59:7832-7840.
13. Giménez B., López de Lacey A., Pérez-Santín E., López-Caballero M.E., Montero P. Release of active compounds from agar and agar-gelatin films with green tea extract. Food Hydrocolloids 2013, 30:264-271.
14. Hasni I., Bourassa P., Hamdani S., Samson G., Carpentier R., Tajmir-Riah H.A. Interaction of milk α- and β-caseins with tea polyphenols. Food Chemistry 2011, 126:630-639.
15. Helal A., Tagliazucchi D., Conte A., Desobry S. Antioxidant properties of polyphenols incorporated in casein/sodium caseinate films. International Dairy Journal 2012, 25:10-15.
16. Jayaramudu J., Reddy G.S., Varaprasad K., Sadiku E.R., Sinha Ray S., Varada Rajulu A. Preparation and properties of biodegradable films from Sterculia urens short fiber/cellulose green composites. Carbohydrate Polymers 2013, 93:622-627.
17. Khan N., Mukhtar H. Tea polyphenols for health promotion. Life Sciences 2007, 81:519-533.
18. Lei F., Liu F., Yuan F., Gao Y. Impact of chitosan-EGCG conjugates on physicochemical stability of β-carotene emulsion. Food Hydrocolloids 2014, 39:163-170.
19. Li F., Biagioni P., Finazzi M., Tavazzi S., Piergiovanni L. Tunable green oxygen barrier through layer-by-layer self-assembly of chitosan and cellulose nanocrystals. Carbohydrate Polymers 2013, 92:2128-2134.
20. Li J.H., Miao J., Wu J.L., Chen S.F., Zhang Q.Q. Preparation and characterization of active gelatin-based films incorporated with natural antioxidants. Food Hydrocolloids 2014, 37:166-173.
21. López-de-Dicastillo C., Gómez-Estaca J., Catalá R., Gavara R., Hernández-Muñoz P. Active antioxidant packaging films: development and effect on lipid stability of brined sardines. Food Chemistry 2012, 131:1376-1384.
22. López de Lacey A.M., Giménez B., Pérez-Santín E.R., Faulks R., Mandalari G., López-Caballero M.E., et al. Bioaccessibility of green tea polyphenols incorporated into an edible agar film during simulated human digestion. Food Research International 2012, 48:462-469.
23. de Moura M.R., Lorevice M.V., Mattoso L.H., Zucolotto V. Highly stable, edible cellulose films incorporating chitosan nanoparticles. Journal of Food Science 2011, 76:N25-N29.
24. Nirmal N.P., Benjakul S. Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage. International Journal of Food Microbiology 2011, 149:247-253.
25. Pastor C., Sánchez-González L., Chiralt A., Cháfer M., González-Martínez C. Physical and antioxidant properties of chitosan and methylcellulose based films containing resveratrol. Food Hydrocolloids 2013, 30:272-280.
26. Patel A.R., Seijen-ten-Hoor J.S., Hazekamp J., Blijdenstein T.B.J., Velikov K.P. Colloidal complexation of a macromolecule with a small molecular weight natural polyphenol: implications in modulating polymer functionalities. Soft Matter 2013, 9:1428-1436.
27. Patel A.R., Seijen-ten-Hoorn J.S., Velikov K.P. Colloidal complexes from associated water soluble cellulose derivative (methylcellulose) and green tea polyphenol (Epigallocatechin gallate). Journal of Colloid and Interface Science 2011, 364:317-323.
28. Peng Y., Wu Y., Li Y. Development of tea extracts and chitosan composite films for active packaging materials. International Journal of Biological Macromolecules 2013, 59:282-289.
29. Qian C., Decker E.A., Xiao H., McClements D.J. Inhibition of beta-carotene degradation in oil-in-water nanoemulsions: influence of oil-soluble and water-soluble antioxidants. Food Chemistry 2012, 135:1036-1043.
30. Sangsuwan J., Rattanapanone N., Auras R.A., Harte B.R., Rachtanapun P. Factors affecting migration of vanillin from chitosan/methyl cellulose films. Journal of Food Science 2009, 74:C549-C555.
31. Shpigelman A., Cohen Y., Livney Y.D. Thermally-induced β-lactoglobulin-EGCG nanovehicles: loading, stability, sensory and digestive-release study. Food Hydrocolloids 2012, 29:57-67.
32. Siripatrawan U., Harte B.R. Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids 2010, 24:770-775.
33. Siripatrawan U., Noipha S. Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages. Food Hydrocolloids 2012, 27:102-108.
34. von Staszewski M., Jagus R.J., Pilosof A.M.R. Influence of green tea polyphenols on the colloidal stability and gelation of WPC. Food Hydrocolloids 2011, 25:1077-1084.
35. Tang D.W., Yu S.H., Ho Y.C., Huang B.Q., Tsai G.J., Hsieh H.Y., et al. Characterization of tea catechins-loaded nanoparticles prepared from chitosan and an edible polypeptide. Food Hydrocolloids 2013, 30:33-41.
36. Taylor P.W., Hamilton-Miller J.M., Stapleton P.D. Antimicrobial properties of green tea catechins. Food Science and Technology Bulletin 2005, 2:71-81.
37. Tian F., Decker E.A., Goddard J.M. Controlling lipid oxidation of food by active packaging technologies. Food & Function 2013, 4:669-680.
38. Turkmen N., Velioglu Y.S., Sari F., Polat G. Effect of extraction conditions on measured total polyphenol contents and antioxidant and antibacterial activities of black tea. Molecules 2007, 12:484-496.
39. Wang L., Dong Y., Men H., Tong J., Zhou J. Preparation and characterization of active films based on chitosan incorporated tea polyphenols. Food Hydrocolloids 2013, 32:35-41.
40. Wu J., Chen S., Ge S., Miao J., Li J., Zhang Q. Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract. Food Hydrocolloids 2013, 32:42-51.
41. Yu S.H., Hsieh H.Y., Pang J.C., Tang D.W., Shih C.M., Tsai M.L., et al. Active films from water soluble chitosan/cellulose composites incorporating releasable caffeic acid for inhibition of lipid oxidation in fish oil emulsions. Food Hydrocolloids 2013, 32:9-19.