Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion

Food and Bioproducts Processing

Volumn 100, Issue , 2016, Pages 238-245

  Rashidinejad, Ali ^a,b   Birch, E John ^a   Sun Waterhouse, Dongxiao ^c   Everett, David W ^b,d  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b RIDDET INSTITUTE   (New Zealand)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

^d CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

Author keywords

Antioxidant activity; Catechin; Epigallocatechin gallate; Liposomal encapsulation; Low fat hard cheese; Simulated gastrointestinal digestion

Indexed keywords

FLAVONOIDS; LIPOSOMES; ORGANIC COMPOUNDS; PHENOLS; VITAMINS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CATECHIN; EFFECT OF ENCAPSULATION; EPIGALLOCATECHIN GALLATE; GASTROINTESTINAL DIGESTION; GREEN TEA POLYPHENOLS; TOTAL PHENOLIC CONTENT;

ANTIOXIDANTS;

EID: 84979896184     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2016.07.005     Document Type: Article

References (40)

1. Ananingsih, V.K., Sharma, A., Zhou, W., Green tea catechins during food processing and storage: a review on stability and detection. Food Res. Int. 50 (2013), 469–479.
2. AOAC, Official Methods of Analysis. 14th ed., 1984, Association of Official Analytical Chemists, Arlington, VA, USA.
3. Balsaraf, S., Chole, R., Green tea: its potential health implications and other benefits. Int. J. Nutr. Pharmacol. Neurol. Dis., 5, 2015, 46.
4. Benzie, I.F.F., Strain, J.J., The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Analyt. Biochem. 239 (1996), 70–76.
5. Carrizoa, D., Tabordaa, G., Nerín, C., Bossetib, O., Extension of shelf life of two fatty foods using a new antioxidant multilayer packaging containing green tea extract. Innov. Food Sci. Emerg. Technol. 33 (2015), 534–541.
6. Coughlin, J.E., Pandey, R.K., Padmanabhan, S., O'Loughlin, K.G., Marquis, J., Green, C.E., Mirsalis, J.C., Iyer, R.P., Metabolism, pharmacokinetics, tissue distribution, and stability studies of the prodrug analog of an anti-hepatitis B virus dinucleoside phosphorothioate. Drug Metab. Dispos. 40 (2012), 970–981.
7. Dang, S., Gupta, S., Bansal, R., Ali, J., Gabrani, R., Nano-encapsulation of a natural polyphenol, green tea catechins: way to preserve its antioxidative potential. Rani, V., Singh, Y., (eds.) Free Radicals in Human Health and Disease, 2015, Springer, New Delhi, India, 397–415.
8. Dominguez-Perles, R., Moreno, D.A., Carvajal, M., Garcia-Viguera, C., Composition and antioxidant capacity of a novel beverage produced with green tea and minimally-processed byproducts of broccoli. Innov. Food Sci. Emerg. Technol. 12 (2011), 361–368.
9. Frei, B., Higdon, J.V., Antioxidant activity of tea polyphenols in vivo: evidence from animal studies. J. Nutr. 133 (2003), 3275S–3284S.
10. Gad, A.S., El-Salam, M.H.A., The antioxidant properties of skim milk supplemented with rosemary and green tea extracts in response to pasteurisation, homogenisation and the addition of salts. Int. J. Dairy Technol. 63 (2010), 349–355.
11. Giroux, H.J., De Grandpré, G., Fustier, P., Champagne, C.P., St-Gelais, D., Lacroix, M., Britten, M., Production and characterization of Cheddar-type cheese enriched with green tea extract. Dairy Sci. Technol. 93 (2013), 1–14.
12. Gmeiner, B.M.K., Seelos, C., Nonreaction of phosphotyrosine with the Folin phenol reagent. Analyt. Chem. 66 (1994), 917–918.
13. Ha, J.K., Lindsay, R.C., Volatile alkylphenols and thiophenol in species-related characterizing flavors of red meats. J. Food Sci. 56 (1991), 1197–1202.
14. Hala, M.F., Ebtisam, E.D., Sanaa, I., Badran, M.A., Marwa, A.S., Said, M.E., Manufacture of low fat UF-soft cheese supplemented with rosemary extract (as natural antioxidant). J. Am. Sci. 6 (2010), 570–579.
15. Han, J., Britten, M., St-Gelais, D., Champagne, C.P., Fustier, P., Salmieri, S., Lacroix, M., Effect of polyphenolic ingredients on physical characteristics of cheese. Food Res. Int. 44 (2011), 494–497.
16. Han, J., Britten, M., St-Gelais, D., Champagne, C.P., Fustier, P., Salmieri, S., Lacroix, M., Polyphenolic compounds as functional ingredients in cheese. Food Chem. 124 (2011), 1589–1594.
17. Haratifar, S., Corredig, M., Interactions between tea catechins and casein micelles and their impact on renneting functionality. Food Chem. 143 (2014), 27–32.
18. Hilario, M.C., Puga, C.D., Ocaña, A.N., Romo, F.P.G., Antioxidant activity, bioactive polyphenols in Mexican goats’ milk cheeses on summer grazing. J. Dairy Res. 77 (2010), 20–26.
19. Huang, D., Ou, B., Hampsch-Woodill, M., Flanagan, J.A., Prior, R.L., High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. J. Agric. Food Chem. 50 (2002), 4437–4444.
20. Krook, M.A., Hagerman, A.E., Stability of polyphenols epigallocatechin gallate and pentagalloyl glucose in a simulated digestive system. Food Res. Int. 49 (2012), 112–116.
21. Li, D., Martini, N., Wu, Z., Wen, J., Development of an isocratic HPLC method for catechin quantification and its application to formulation studies. Fitoterapia 83 (2012), 1267–1274.
22. Lowry, O.H., Rosebrough, N.J., Farr, A.L., Randall, R.J., Protein measurement with the Folin phenol reagent. J. Biol. Chem. 193 (1951), 265–275.
23. Murray, M., Walchuk, C., Suh, M., Jones, P.J., Green tea catechins and cardiovascular disease risk factors: Should a health claim be made by the United States Food and Drug Administration?. Trends Food Sci. Technol. 41 (2015), 188–197.
24. Najgebauer-Lejko, D., Sady, M., Grega, T., Walczycka, M., The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt. Int. Dairy J. 21 (2011), 568–574.
25. Nasir, H., Abbas, A., Health benefits of green tea. History 10 (2014), 89–90.
26. Nath, S., Bachani, M., Harshavardhana, D., Steiner, J.P., Catechins protect neurons against mitochondrial toxins and HIV proteins via activation of the BDNF pathway. J. Neurovirol. 18 (2012), 445–455.
27. Neilson, A.P., Hopf, A.S., Cooper, B.R., Pereira, M.A., Bomser, J.A., Ferruzzi, M.G., Catechin degradation with concurrent formation of homo- and heterocatechin dimers during in vitro digestion. J. Agric. Food Chem. 55 (2007), 8941–8949.
28. O'Connell, J.E., Fox, P.F., Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review. Int. Dairy J. 11 (2001), 103–120.
29. Okamoto, K., Subarachnoid hemorrhage and protective effects of green tea consumption. Preedy, V.R., (eds.) Tea in Health and Disease Prevention, 2013, Academic Press, London, UK, 941–949.
30. Ozdal, T., Capanoglu, E., Altay, F., A review on protein–phenolic interactions and associated changes. Food Res. Int. 51 (2013), 954–970.
31. Rashidinejad, A., Birch, E.J., Sun-Waterhouse, D., Everett, D.W., Addition of milk to tea infusions: helpful or harmful?; Evidence from in vitro and in vivo studies on antioxidant properties. Crit. Rev. Food Sci. Nutr., 2015, 10.1080/10408398.2015.1099515.
32. Rashidinejad, A., Birch, E.J., Sun-Waterhouse, D., Everett, D.W., Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese. Food Chem. 156 (2014), 176–183.
33. Rashidinejad, A., Birch, E.J., Sun-Waterhouse, D., Everett, D.W., Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese. Int. J. Food Sci. Technol. 48 (2013), 2448–2455.
34. Rathore, K., Wang, H.C., Green tea catechin extract in intervention of chronic breast cell carcinogenesis induced by environmental carcinogens. Mol. Carcinogen. 51 (2012), 280–289.
35. Sánchez-Rangel, J.C., Benavides, J., Heredia, J.B., Cisneros-Zevallos, L., Jacobo-Velázquez, D.A., The Folin-Ciocalteu assay revisited: improvement of its specificity for total phenolic content determination. Analyt. Meth. 5 (2013), 5990–5999.
36. Sarkar, A., Goh, K., Singh, R., Singh, H., Behaviour of an oil-in-water emulsion stabilized by β-lactoglobulin in an in vitro gastric model. Food Hydrocoll. 23 (2009), 1563–1569.
37. Sun-Waterhouse, D., Wadhwa, S.S., Industry-relevant approaches for minimising the bitterness of bioactive compounds in functional foods: a review. Food Bioprocess Technol. 6 (2013), 607–627.
38. Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D.H., Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compos. Anal. 19 (2006), 669–675.
39. Wegrzyn, T.F., Farr, J.M., Hunter, D.C., Au, J., Wohlers, M.W., Skinner, M.A., Stanley, R.A., Sun-Waterhouse, D., Stability of antioxidants in an apple polyphenol–milk model system. Food Chem. 109 (2008), 310–318.
40. Xiao, J., Mao, F., Yang, F., Zhao, Y., Zhang, C., Yamamoto, K., Interaction of dietary polyphenols with bovine milk proteins: molecular structure–affinity relationship and influencing bioactivity aspects. Mol. Nutr. Food Res. 55 (2011), 1637–1645.