Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior

Autores
Rodríguez, Silvio David; Von Staszewski, Mariana; Pilosof, Ana Maria Renata
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of the work was to study foaming and interfacial properties of β-lactoblobulin and caseinomacropeptide as affected by the formation of nano-particles with increasing amounts of green tea polyphenols. In this contribution foams were obtained by whipping and the overrun, liquid drainage and height stability of the foams were evaluated. The interfacial properties were determined by a drop tensiometer. The formation of nano-particles (30-90nm) decreased the surface pressure and the elastic component of the dilatational modulus of films that resulted in faster foam drainages. However, foam overrun was not affected and foam column falling was retarded. The results point out that nano-particles formed at low polyphenols concentration could retard foam falling without affecting foam overrun, despite decreasing the surface films viscoelasticity. The contribution of polyphenols to avoid foam column falling may be laid in the interfacial interactions between proteins and polyphenols.
Fil: Rodríguez, Silvio David. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Von Staszewski, Mariana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Foam
Green Tea Polyphenols
Interactions
Interface
Whey Proteins
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/59899
Acceder
id CONICETDig_9c6d0e414a36bfa66ed3cbe008c89121
oai_identifier_str oai:ri.conicet.gov.ar:11336/59899
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behaviorRodríguez, Silvio DavidVon Staszewski, MarianaPilosof, Ana Maria RenataFoamGreen Tea PolyphenolsInteractionsInterfaceWhey Proteinshttps://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2The objective of the work was to study foaming and interfacial properties of β-lactoblobulin and caseinomacropeptide as affected by the formation of nano-particles with increasing amounts of green tea polyphenols. In this contribution foams were obtained by whipping and the overrun, liquid drainage and height stability of the foams were evaluated. The interfacial properties were determined by a drop tensiometer. The formation of nano-particles (30-90nm) decreased the surface pressure and the elastic component of the dilatational modulus of films that resulted in faster foam drainages. However, foam overrun was not affected and foam column falling was retarded. The results point out that nano-particles formed at low polyphenols concentration could retard foam falling without affecting foam overrun, despite decreasing the surface films viscoelasticity. The contribution of polyphenols to avoid foam column falling may be laid in the interfacial interactions between proteins and polyphenols.Fil: Rodríguez, Silvio David. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Von Staszewski, Mariana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2015-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59899Rodríguez, Silvio David; Von Staszewski, Mariana; Pilosof, Ana Maria Renata; Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior; Elsevier; Food Hydrocolloids; 50; 8-2015; 108-1150268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2015.04.015info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X15001654info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:03:50Zoai:ri.conicet.gov.ar:11336/59899instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:03:50.597CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
title Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
spellingShingle Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
Rodríguez, Silvio David
Foam
Green Tea Polyphenols
Interactions
Interface
Whey Proteins
title_short Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
title_full Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
title_fullStr Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
title_full_unstemmed Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
title_sort Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
dc.creator.none.fl_str_mv Rodríguez, Silvio David
Von Staszewski, Mariana
Pilosof, Ana Maria Renata
author Rodríguez, Silvio David
author_facet Rodríguez, Silvio David
Von Staszewski, Mariana
Pilosof, Ana Maria Renata
author_role author
author2 Von Staszewski, Mariana
Pilosof, Ana Maria Renata
author2_role author
author
dc.subject.none.fl_str_mv Foam
Green Tea Polyphenols
Interactions
Interface
Whey Proteins
topic Foam
Green Tea Polyphenols
Interactions
Interface
Whey Proteins
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of the work was to study foaming and interfacial properties of β-lactoblobulin and caseinomacropeptide as affected by the formation of nano-particles with increasing amounts of green tea polyphenols. In this contribution foams were obtained by whipping and the overrun, liquid drainage and height stability of the foams were evaluated. The interfacial properties were determined by a drop tensiometer. The formation of nano-particles (30-90nm) decreased the surface pressure and the elastic component of the dilatational modulus of films that resulted in faster foam drainages. However, foam overrun was not affected and foam column falling was retarded. The results point out that nano-particles formed at low polyphenols concentration could retard foam falling without affecting foam overrun, despite decreasing the surface films viscoelasticity. The contribution of polyphenols to avoid foam column falling may be laid in the interfacial interactions between proteins and polyphenols.
Fil: Rodríguez, Silvio David. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Von Staszewski, Mariana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The objective of the work was to study foaming and interfacial properties of β-lactoblobulin and caseinomacropeptide as affected by the formation of nano-particles with increasing amounts of green tea polyphenols. In this contribution foams were obtained by whipping and the overrun, liquid drainage and height stability of the foams were evaluated. The interfacial properties were determined by a drop tensiometer. The formation of nano-particles (30-90nm) decreased the surface pressure and the elastic component of the dilatational modulus of films that resulted in faster foam drainages. However, foam overrun was not affected and foam column falling was retarded. The results point out that nano-particles formed at low polyphenols concentration could retard foam falling without affecting foam overrun, despite decreasing the surface films viscoelasticity. The contribution of polyphenols to avoid foam column falling may be laid in the interfacial interactions between proteins and polyphenols.
publishDate 2015
dc.date.none.fl_str_mv 2015-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/59899
Rodríguez, Silvio David; Von Staszewski, Mariana; Pilosof, Ana Maria Renata; Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior; Elsevier; Food Hydrocolloids; 50; 8-2015; 108-115
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59899
identifier_str_mv Rodríguez, Silvio David; Von Staszewski, Mariana; Pilosof, Ana Maria Renata; Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior; Elsevier; Food Hydrocolloids; 50; 8-2015; 108-115
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2015.04.015
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X15001654
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846781280328351744
score 12.982451

Publicaciones similares