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Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating.

Authors
  • Ming, Yao1
  • Chen, Lu1
  • Khan, Abbas1
  • Wang, Hao2
  • Wang, Cuina1
  • 1 Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China. , (China)
  • 2 Department of Food Science, Northeast Agriculture University, Harbin, 150001 Heilongjiang China. , (China)
Type
Published Article
Journal
Food science and biotechnology
Publication Date
Dec 01, 2020
Volume
29
Issue
12
Pages
1655–1663
Identifiers
DOI: 10.1007/s10068-020-00824-5
PMID: 33282432
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Effects of tea polyphenols (TP) incorporation on physicochemical and antioxidative properties of whey protein isolate (WPI) coating were studied. Two WPI coating solutions were prepared by heating WPI solutions (pH 8, 90 °C) for 30 min and then TP was incorporated. TP addition could increase the negative zeta potential of 5% solution. The surface hydrophobicity index of both solutions was increased and intrinsic fluorescence intensity decreased greatly after addition of TP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (2 ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging capacities of both solutions increased with increasing TP. Compared with apple pieces coated with whey protein only, those with TP containing whey protein coatings showed lower browning index and slight changes in weight loss during 24 h storage. Data indicated that TP could influence the physicochemical properties and improve the antioxidant activity of WPI coating solutions and can be used to retard the enzymatic browning of fruit during storage. © The Korean Society of Food Science and Technology 2020.

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