Nanocomplexing properties of dairy proteins over green tea polyphenols: Studying the optimum ratio to use in functional foods

RODRIGUEZ SD; VON STASZEWSKI M; PILOSOF AMR

Buenos Aires

Congreso; VI International Conference on Polyphenols and Health; 2013

P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); text-align: justify; widows: 2; orphans: 2; }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "Calibri",sans-serif; font-size: 12pt; }P.ctl { font-family: "Times New Roman",serif; font-size: 12pt; } Green tea is a worldwide spread beverage due to their typical flavor and health benefits, which are associated to the presence of polyphenols. Several studies demonstrated the antioxidant and anti-inflammatory capacity of green tea polyphenols (GTPPs), and also, their protective effects over different types of tumors. Among the different aspects to be optimized to use GTPPs into food products, one of the most important is their typical strong bitterness and astringency. In order to mend this negative aspect, several strategies could be used and one of the strategies is to incorporate the polyphenols nanocomplexed with proteins avoiding the interaction with another food ingredient and masking the bitterness and astringency. The aim of this work was to study the interaction between dairy proteins and GTPPs, analyzing the optimum protein/polyphenol ratio to be used in each case. To this end, several nanocomplexes have been produced using different proteins (α-lactalbumin, β-lactoglobulin, caseinomacropeptide, whey protein concentrate, bovine serum albumin and casein) and commercial GTPPs. The nanocomplexes produced were analyzed by means of dynamic light scattering and quantifying the non-complexed GTPPs using UV-Vis absorption spectroscopy.