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

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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.

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Acknowledgements

This Project was funded by the supported by “Fundamental Research Funds for Central Universities”.

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Authors and Affiliations

  1. Department of Food Science, College of Food Science and Engineering, Jilin University, Xi’an Road 5333#, Changchun, 130062, Jilin, China

    Yao Ming, Lu Chen, Abbas Khan & Cuina Wang

  2. Department of Food Science, Northeast Agriculture University, Harbin, 150001, Heilongjiang, China

    Hao Wang

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  1. Yao Ming
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  2. Lu Chen
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  3. Abbas Khan
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  4. Hao Wang
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Correspondence to Cuina Wang.

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Ming, Y., Chen, L., Khan, A. et al. Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating. Food Sci Biotechnol 29, 1655–1663 (2020). https://doi.org/10.1007/s10068-020-00824-5

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