Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating
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Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating Yao Ming1 • Lu Chen1 • Abbas Khan1 • Hao Wang2 • Cuina Wang1
Received: 16 March 2020 / Revised: 25 July 2020 / Accepted: 3 September 2020 Ó The Korean Society of Food Science and Technology 2020
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-1picrylhydrazyl (DPPH) and 2,20 -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
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10068-020-00824-5) contains supplementary material, which is available to authorized users. & Cuina Wang [email protected] Yao Ming [email protected] Lu Chen [email protected] Abbas Khan [email protected] Hao Wang [email protected] 1
Department of Food Science, College of Food Science and Engineering, Jilin University, Xi’an Road 5333#, Changchun 130062, Jilin, China
2
Department of Food Science, Northeast Agriculture University, Harbin 150001, Heilongjiang, China
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. Keywords Tea polyphenol Whey protein Physicochemical property Antioxidant activity Fresh-cut apple
Introduction Whey protein isolate (WPI), the by-product during cheesemaking process, is commonly used as protein-based coating. WPI coating is transparent, odorless and tasteless with desirable barrier properties to oxygen and lipids (Kadam et al., 2013). WPI edible coating has been used on peanuts, salmon, fruits, or cereals where they offered good aroma, fat, humidity and oxygen barriers (Markus et al., 2012). Natural antioxidants are favored for incorporation into whey protein coatings to further extend the shelf life of foods (Akcan et al., 2017). Natural antioxidants such as atocopherol and plant extracts are recently tested antioxidants to improve the oxygen-barrier property of WPI coating (Agudelo-Cuartas et al., 2020; Alp Erbay et al., 2017; Wang et al., 2020). Tea is a daily beverage and crude medicine in China for thousands of years. Tea polyphenols (TP), hydrophilic antioxidants, are the most abundant active antioxidant compounds in tea leaf and are mainly responsible for the health benefits of tea consumpt
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