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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/18725
Ver los metadatos del registro completo
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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 Técnicas2025-09-29T10:36:07Zoai: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:34982025-09-29 10:36:07.298CONICET 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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1844614380625330176 |
score |
13.070432 |