pectins has been researched along with epigallocatechin-gallate* in 7 studies
1 review(s) available for pectins and epigallocatechin-gallate
1 trial(s) available for pectins and epigallocatechin-gallate
6 other study(ies) available for pectins and epigallocatechin-gallate
| Article | Year |
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Fabrication and characterization of gelatin-EGCG-pectin ternary complex: formation mechanism, emulsion stability, and structure.
Protein-polyphenol-polysaccharide ternary complex particles have better emulsion interfacial stability compared to protein-polysaccharide binary complexes. However, knowledge is scarce when it comes to the fabrication of protein-polyphenol-polysaccharide ternary complexes as interfacial stabilizers and the interactions between the three substances. In the present work, ternary complexes were prepared using gelatin, high methoxyl pectin, and epigallocatechin gallate (EGCG) as raw materials. The effect of different influencing factors on the formation process of ternary complexes was investigated by varying different parameters. physicochemical stability, emulsifying properties, and structural characteristics were analyzed.. The ternary complex had a smaller particle size (275 nm) and polydispersity index (0.112) when the mass concentration ratio of gelatin to high methoxyl pectin was 9:1, addition of EGCG was 0.05%, pH value was 3.0, and ionic strength was 10 mmol L. The aforementioned results purposed to provide some theoretical reference and basis for the rational design of stable protein-polyphenol-polysaccharide ternary complexes. © 2022 Society of Chemical Industry. Topics: Catechin; Emulsions; Gelatin; Pectins; Polyphenols; Polysaccharides | 2023 |
High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure.
The pea protein isolate-high methoxyl pectin-epigallocatechin gallate (PPI-HMP-EGCG) complex was used to stabilize Pickering emulsions (PEs) and high internal phase PEs (HIPPEs), and the effect of interfacial rheology on the microstructure, bulk rheology and stability of these emulsions was investigated. The PPI-HMP-EGCG complex with PPI to EGCG 30:1 exhibited partial wettability (81.6 ± 0.4°) and optimal viscoelasticity for the formation of stable interfacial layer. The microstructure demonstrated that the PPI-HMP-EGCG complex acted as an interfacial layer and surrounded the oil droplets, and continuous phases were mainly filled with excessive HMP, which enhanced emulsion stability. The formation of a firm gel-like network structure required a dense interfacial layer to provide the PEs (complex concentration of 0.1%) and HIPPEs (oil-phase up to 0.83) with ideal viscoelasticity and stability. The results provide the guidelines for the rational design of EGCG-loaded HIPPEs stabilized by water-soluble protein/polysaccharide complexes. Topics: Catechin; Emulsions; Pea Proteins; Pectins; Rheology; Viscosity; Water; Wettability | 2021 |
Effect of Green Tea Extract During Lactic Acid Bacteria Mediated Fermentation of
Fermented noni (Morinda citrifolia L.) fruit juice is considered as one of the health-promoting beverage. The food industries are working on further improvement of fermented noni juice. The objective of the current study was to assess the impact of green tea (GT) extract during the lactic acid bacteria (Lactobacillus plantarum SK15) mediated fermentation of noni fruit juice.. The clean-diced noni fruits were blended with sugar, water, 10% SK15 and GT extract. The mixture was kept at 30°C for 25 days. During fermentation, samples were collected. The changes in pH, acidity, alcohol, sugar, pectin content, total phenolic content (TPC), antioxidant capacity (AC), pectin methylesterase (PME) activity and microbial load were assessed.. The fermented noni fruit juice exhibited significantly low pH, sugar and pectin content. TPC and AC were increased after fermentation. The alcohol content, especially methanol volume was increased in all the samples but not exceed the lethal level. The samples with GT extract exhibited superior quality in all measured aspects. Notably, PME activity was suppressed by GT extract, which was reflected in the methanol content of the respective samples when compared to control.. The results suggested that GT extract could be used in the production of fermented plant beverages to prevent the indigenous PME activity (to reduce the methanol formation) and to improve the AC of the product. Further studies are required to know the fate of other phytochemicals and volatile compounds in noni fruit juice during fermentation. Topics: Alcohols; Antioxidants; Catechin; Chromatography, High Pressure Liquid; Fermentation; Fruit and Vegetable Juices; Hydrogen-Ion Concentration; Lactobacillales; Lactobacillus plantarum; Morinda; Pectins; Phenol; Plant Extracts; Plants, Medicinal; Sugars; Tea | 2019 |
Characterization of Cationic Modified Debranched Starch and Formation of Complex Nanoparticles with κ-Carrageenan and Low Methoxyl Pectin.
The functional modifications of debranched starch (DBS) has been attracting the interest of researchers. This study marks the first time that DBS was modified by cationization through the use of (3-chloro-2-hydroxypropyl) trimethylammonium chloride with the introduction of cationic functional groups. The physicochemical properties and structural characteristics of cationized debranched starch (CDBS) were systematically assessed. The results demonstrate that the maximum degree of substitution (DS) value obtained was as high as 1.14, and the corresponding CDBS exhibited significantly higher zeta potential values: approximately +35 mV. The minimal inhibitory concentration values of the CDBS of DS 1.14 against Escherichia coli and Staphylococcus aureus were 6 and 8 mg mL Topics: Anti-Bacterial Agents; Carrageenan; Catechin; Cations; Drug Carriers; Nanoparticles; Pectins; Staphylococcus aureus; Starch | 2019 |
Fabrication mechanism and structural characteristics of the ternary aggregates by lactoferrin, pectin, and (-)-epigallocatechin gallate using multispectroscopic methods.
The ternary aggregates were fabricated by lactoferrin (LF), pectin (high methylated pectin (HMP)/low methylated pectin (LMP)), and (-)-epigallocatechin gallate (EGCG) through three different fabrication methods at pH 5.0. The turbidity, particle size, and ζ-potential of ternary aggregates were influenced by the types of pectin, the concentration of EGCG, and fabrication methods. The fluorescence intensity of LF decreased with an increase in EGCG concentration for all ternary aggregates. Far-UV circular dichroism results indicated that EGCG could alter the secondary structure of LF with an increase in the proportion of β-sheet structure at the cost of unordered coil structure. According to near-UV circular dichroism results, EGCG could also modulate the tertiary structure of LF at the presence of pectin. In addition, EGCG could increase the viscoelasticity of the ternary aggregates with HMP, leading to better stability of the ternary aggregates. An opposite result was observed for the ternary aggregates with LMP. These findings should provide an insight into the fabrication mechanism and applications of ternary aggregates formed by protein, polysaccharide, and polyphenol in the food, pharmaceutical, and cosmetic industries. Topics: Animals; Catechin; Cattle; Circular Dichroism; Fluorescence; Lactoferrin; Particle Size; Pectins; Protein Structure, Secondary; Viscosity | 2015 |
Apple pectin affects the efficacy of epigallocatechin gallate on oral sucrose tolerance test in adult mice.
Epigallocatechin gallate (EGCg), a dietary polyphenol and a major tea catechin, is a known sucrase inhibitor. Since dietary pectin is known to modulate some of the functions of the gastrointestinal tract, we investigated whether it could specifically affect the efficacy of EGCg on an oral sucrose tolerance test in mice. Male Crj:CD-1 (ICR) mice (seven weeks old) were randomly divided into two groups and fed a 5 % apple pectin (PE) or 5 % cellulose (CE) diet (control diet) for 28 days. After the experimental diet period, all mice were fasted overnight. A volume of 0.2 mL EGCg (20 mg/mL) was orally administered to all the mice by stainless steel feeding needle via injection syringe and a sucrose tolerance test was performed. The blood glucose levels were measured in blood collected from the tail vein using the OneTouch® Ultra® blood glucose monitoring system. Blood glucose levels at 30 minutes and 60 minutes after sucrose loading in the PE group were significantly higher than initial blood glucose levels. However, blood glucose levels at 30 minutes, 60 minutes, and 120 minutes after sucrose loading in the CE group were not significantly higher than initial blood glucose levels. After laparotomy, plasma lipids were also measured. Plasma triglyceride concentrations were significantly greater in the PE group than in the CE (control) group. This demonstrates that dietary pectin can affect the efficacy of EGCg on the oral sucrose tolerance test in mice. Topics: Animals; Blood Glucose; Catechin; Cellulose; Dietary Fiber; Lipids; Male; Malus; Mice; Mice, Inbred ICR; Pectins; Sucrose | 2011 |