Antioxidant properties of green tea extract incorporated to fish gelatin films after simulated gastrointestinal enzymatic digestion

Autores
Giménez, B.; Moreno, Silvia; López Caballero, M. E.; Montero, P.; Gómez Guillén, M. C.
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A green tea aqueous extract was prepared and blended at different percentages (2, 4 and 8%) with a commercial fish-skin gelatin in order to provide gelatin films with antioxidant capacity. This green tea extract proved to be an efficient antioxidant at non-cytotoxic concentrations. Gelatin films with green tea extract were subjected to enzymatic digestion with pepsin (gastric digestion) and with pepsin, trypsin and chymotrypsin (gastrointestinal digestion). The gelatin matrix was efficiently hydrolysed during gastrointestinal digestion and protein hydrolysates composed of low molecular weight peptides, regardless the content of green tea extract, were obtained in all the formulations. High percentages of total polyphenols were recovered from the films with green tea extract after gastrointestinal digestion, although a significant degradation of the major catechins of the green tea (EGCG and EGC) was observed. The increase of the content of green tea extract in the film formulation gave an increase in the antioxidant activity released from the film samples after enzymatic digestion. 85e100% of the maximum expected antioxidant activity was recovered after both gastric and gastrointestinal digestion in spite of the degradation observed of EGCG and EGC.
Fil: Giménez, B.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Moreno, Silvia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquímicas de Buenos Aires. Fundación Instituto Leloir. Instituto de Investigaciones Bioquímicas de Buenos Aires; Argentina
Fil: López Caballero, M. E.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Montero, P.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Gómez Guillén, M. C.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Materia
Antioxidant
Green Tea Extract
Biodegradable Film
Cytotoxicity
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:11336/18725
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Antioxidant properties of green tea extract incorporated to fish gelatin films after simulated gastrointestinal enzymatic digestionGiménez, B.Moreno, SilviaLópez Caballero, M. E.Montero, P.Gómez Guillén, M. C.AntioxidantGreen Tea ExtractBiodegradable FilmCytotoxicityhttps://purl.org/becyt/ford/3.4https://purl.org/becyt/ford/3A green tea aqueous extract was prepared and blended at different percentages (2, 4 and 8%) with a commercial fish-skin gelatin in order to provide gelatin films with antioxidant capacity. This green tea extract proved to be an efficient antioxidant at non-cytotoxic concentrations. Gelatin films with green tea extract were subjected to enzymatic digestion with pepsin (gastric digestion) and with pepsin, trypsin and chymotrypsin (gastrointestinal digestion). The gelatin matrix was efficiently hydrolysed during gastrointestinal digestion and protein hydrolysates composed of low molecular weight peptides, regardless the content of green tea extract, were obtained in all the formulations. High percentages of total polyphenols were recovered from the films with green tea extract after gastrointestinal digestion, although a significant degradation of the major catechins of the green tea (EGCG and EGC) was observed. The increase of the content of green tea extract in the film formulation gave an increase in the antioxidant activity released from the film samples after enzymatic digestion. 85e100% of the maximum expected antioxidant activity was recovered after both gastric and gastrointestinal digestion in spite of the degradation observed of EGCG and EGC.Fil: Giménez, B.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Moreno, Silvia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquímicas de Buenos Aires. Fundación Instituto Leloir. Instituto de Investigaciones Bioquímicas de Buenos Aires; ArgentinaFil: López Caballero, M. E.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Montero, P.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Gómez Guillén, M. C.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaElsevier Science2013-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/18725Giménez, B.; Moreno, Silvia; López Caballero, M. E.; Montero, P.; Gómez Guillén, M. C.; Antioxidant properties of green tea extract incorporated to fish gelatin films after simulated gastrointestinal enzymatic digestion; Elsevier Science; Lwt - Food Science And Technology; 53; 2; 10-2013; 445-4510023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643813001151info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2013.03.020info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:08:26Zoai:ri.conicet.gov.ar:11336/18725instacron: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 12:08:26.717CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antioxidant properties of green tea extract incorporated to fish gelatin films after simulated gastrointestinal enzymatic digestion
title Antioxidant properties of green tea extract incorporated to fish gelatin films after simulated gastrointestinal enzymatic digestion
spellingShingle Antioxidant properties of green tea extract incorporated to fish gelatin films after simulated gastrointestinal enzymatic digestion
Giménez, B.
Antioxidant
Green Tea Extract
Biodegradable Film
Cytotoxicity
title_short Antioxidant properties of green tea extract incorporated to fish gelatin films after simulated gastrointestinal enzymatic digestion
title_full Antioxidant properties of green tea extract incorporated to fish gelatin films after simulated gastrointestinal enzymatic digestion
title_fullStr Antioxidant properties of green tea extract incorporated to fish gelatin films after simulated gastrointestinal enzymatic digestion
title_full_unstemmed Antioxidant properties of green tea extract incorporated to fish gelatin films after simulated gastrointestinal enzymatic digestion
title_sort Antioxidant properties of green tea extract incorporated to fish gelatin films after simulated gastrointestinal enzymatic digestion
dc.creator.none.fl_str_mv Giménez, B.
Moreno, Silvia
López Caballero, M. E.
Montero, P.
Gómez Guillén, M. C.
author Giménez, B.
author_facet Giménez, B.
Moreno, Silvia
López Caballero, M. E.
Montero, P.
Gómez Guillén, M. C.
author_role author
author2 Moreno, Silvia
López Caballero, M. E.
Montero, P.
Gómez Guillén, M. C.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Antioxidant
Green Tea Extract
Biodegradable Film
Cytotoxicity
topic Antioxidant
Green Tea Extract
Biodegradable Film
Cytotoxicity
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.4
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv A green tea aqueous extract was prepared and blended at different percentages (2, 4 and 8%) with a commercial fish-skin gelatin in order to provide gelatin films with antioxidant capacity. This green tea extract proved to be an efficient antioxidant at non-cytotoxic concentrations. Gelatin films with green tea extract were subjected to enzymatic digestion with pepsin (gastric digestion) and with pepsin, trypsin and chymotrypsin (gastrointestinal digestion). The gelatin matrix was efficiently hydrolysed during gastrointestinal digestion and protein hydrolysates composed of low molecular weight peptides, regardless the content of green tea extract, were obtained in all the formulations. High percentages of total polyphenols were recovered from the films with green tea extract after gastrointestinal digestion, although a significant degradation of the major catechins of the green tea (EGCG and EGC) was observed. The increase of the content of green tea extract in the film formulation gave an increase in the antioxidant activity released from the film samples after enzymatic digestion. 85e100% of the maximum expected antioxidant activity was recovered after both gastric and gastrointestinal digestion in spite of the degradation observed of EGCG and EGC.
Fil: Giménez, B.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Moreno, Silvia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquímicas de Buenos Aires. Fundación Instituto Leloir. Instituto de Investigaciones Bioquímicas de Buenos Aires; Argentina
Fil: López Caballero, M. E.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Montero, P.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Gómez Guillén, M. C.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
description A green tea aqueous extract was prepared and blended at different percentages (2, 4 and 8%) with a commercial fish-skin gelatin in order to provide gelatin films with antioxidant capacity. This green tea extract proved to be an efficient antioxidant at non-cytotoxic concentrations. Gelatin films with green tea extract were subjected to enzymatic digestion with pepsin (gastric digestion) and with pepsin, trypsin and chymotrypsin (gastrointestinal digestion). The gelatin matrix was efficiently hydrolysed during gastrointestinal digestion and protein hydrolysates composed of low molecular weight peptides, regardless the content of green tea extract, were obtained in all the formulations. High percentages of total polyphenols were recovered from the films with green tea extract after gastrointestinal digestion, although a significant degradation of the major catechins of the green tea (EGCG and EGC) was observed. The increase of the content of green tea extract in the film formulation gave an increase in the antioxidant activity released from the film samples after enzymatic digestion. 85e100% of the maximum expected antioxidant activity was recovered after both gastric and gastrointestinal digestion in spite of the degradation observed of EGCG and EGC.
publishDate 2013
dc.date.none.fl_str_mv 2013-10
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/11336/18725
Giménez, B.; Moreno, Silvia; López Caballero, M. E.; Montero, P.; Gómez Guillén, M. C.; Antioxidant properties of green tea extract incorporated to fish gelatin films after simulated gastrointestinal enzymatic digestion; Elsevier Science; Lwt - Food Science And Technology; 53; 2; 10-2013; 445-451
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/18725
identifier_str_mv Giménez, B.; Moreno, Silvia; López Caballero, M. E.; Montero, P.; Gómez Guillén, M. C.; Antioxidant properties of green tea extract incorporated to fish gelatin films after simulated gastrointestinal enzymatic digestion; Elsevier Science; Lwt - Food Science And Technology; 53; 2; 10-2013; 445-451
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643813001151
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2013.03.020
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
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
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score 12.982451

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