Grape seed and apple tannins: Emulsifying and antioxidant properties

被引：47
作者：
Figueroa-Espinoza, Maria Cruz [1 ]
Zafimahova, Andrea [1 ,2 ,3 ,4 ]
Alvarado, Pedro G. Maldonado [1 ,2 ,3 ,4 ]
Dubreucq, Eric [1 ]
Poncet-Legrand, Celine [2 ,3 ,4 ]
机构：
[1] Montpellier SupAgro, IATE UMR1208, F-34060 Montpellier, France
[2] INRA, SPO UMR1083, F-34060 Montpellier, France
[3] Montpellier SupAgro, SPO UMR1083, F-34060 Montpellier, France
[4] Univ Montpellier, SPO UMR1083, F-34060 Montpellier, France
来源：
FOOD CHEMISTRY | 2015年 / 178卷
关键词：
Antioxidant; Polyphenols; Tannins; Catechin; Emulsion; CAT assay; Poly(vinyl alcohol); BETA-LACTOGLOBULIN EMULSIONS; IN-WATER EMULSIONS; COALESCENCE STABILITY; IONIC-STRENGTH; OXIDATION; PH; PROCYANIDINS; FOOD;
D O I：
10.1016/j.foodchem.2015.01.056
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Tannins are natural antioxidants found in plant-based foods and beverages, whose amphiphilic nature could be useful to both stabilize emulsions and protect unsaturated lipids from oxidation. In this paper, the use of tannins as antioxidant emulsifiers was studied. The main parameters influencing the stability of emulsions (i.e. tannins structure and concentration, aqueous phase pH, and ionic strength) were identified and optimized. Oil in water emulsions stabilized with tannins were compared with those stabilized with two commercial emulsifying agents, poly(vinyl alcohol) (PVA) and polyoxyethylene hydrogenated castor oil. In optimized conditions, the condensed tannins allowed to obtain a stability equivalent to that of PVA. Tannins presented good antioxidant activity in oil in water emulsion, as measured by the conjugated autoxidizable triene (CAT) assay. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：38 / 44
页数：7
相关论文
共 30 条
  • [1] Polar interactions in flavan-3-ol adsorption on solid surfaces
    Cartalade, D
    Vernhet, A
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (08) : 3086 - 3094
  • [2] Dependence of creaming and rheology of monodisperse oil-in-water emulsions on droplet size and concentration
    Chanamai, R
    McClements, DJ
    [J]. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2000, 172 (1-3) : 79 - 86
  • [3] Lipid oxidation in food emulsions
    Coupland, JN
    McClements, DJ
    [J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1996, 7 (03) : 83 - 91
  • [4] Doehlert D. H., 1970, J R STAT SOC C, V19, P231
  • [5] Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions
    Gu, YS
    Decker, EA
    McClements, DJ
    [J]. FOOD HYDROCOLLOIDS, 2005, 19 (01) : 83 - 91
  • [6] Characterization of highly polymerized procyanidins in cider apple (Malus sylvestris var kermerrien) skin and pulp
    Guyot, S
    Doco, T
    Souquet, JM
    Moutounet, M
    Drilleau, JF
    [J]. PHYTOCHEMISTRY, 1997, 44 (02) : 351 - 357
  • [7] Structural determination of colourless and yellow dimers resulting from (+)-catechin coupling catalysed by grape polyphenoloxidase
    Guyot, S
    Vercauteren, J
    Cheynier, V
    [J]. PHYTOCHEMISTRY, 1996, 42 (05) : 1279 - 1288
  • [8] Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by β-lactoglobulin-pectin complexes
    Guzey, Demet
    McClements, David Julian
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (02) : 475 - 485
  • [9] High molecular weight plant polyphenolics (tannins) as biological antioxidants
    Hagerman, AE
    Riedl, KM
    Jones, GA
    Sovik, KN
    Ritchard, NT
    Hartzfeld, PW
    Riechel, TL
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (05) : 1887 - 1892
  • [10] Conjugated autoxidizable triene (CAT) assay:: A novel spectrophotometric method for determination of antioxidant capacity using triacylglycerol as ultraviolet probe
    Laguerre, Mickael
    Lopez-Giraldo, Luis J.
    Lecomte, Jerome
    Barea, Bruno
    Cambon, Emmanuelle
    Tchobo, Paul Fidele
    Barouh, Nathalie
    Villeneuve, Pierre
    [J]. ANALYTICAL BIOCHEMISTRY, 2008, 380 (02) : 282 - 290
123