Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese

Interactions between milk fat globules and green tea catechins

“…1b). In agreement with the literature (Li et al, 2012;Rashidinejad et al, 2014), different green tea catechins were retained at different times when either examined as individual compounds or as components of GTE. EGCG contributed to more than 70% of the total catechins identified by HPLC ( Fig.…”

“…Due to the potential for interactions between tea catechins and milk proteins (Ye, Fan, Xu, & Liang, 2013;Yuksel, Avci, & Erdem, 2010), creating functional dairy foods, containing tea catechins, that maintain antioxidant activity, is a challenge unless new technologies, such as nanoencapsulation to protect catechins from interacting with milk components, are applied (Rashidinejad, Birch, Sun-Waterhouse, & Everett, 2014). Han et al (2011) and Huvaere et al (2011) reported that the addition of some polyphenols, including catechins, affected the composition of curds and cheese due to possible interactions between milk components and catechins.…”

Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

“…According to Rocha et al (2012), the stability of bioactive compounds was greatly enhanced as a result of microencapsulation. Similarly, microencapsulation of green tea catechins led to higher retention of those compounds in low fat hard cheeses (Rashidinejad et al , 2014). …”

Triagem fitoquímica, atividade antioxidante e leishmanicida do extrato hidroetanólico 70% (v/v) e das frações obtidas de (Annona crassiflora Mart.)

“…Por fim, esse estudo está em concordância com a literatura que confirma a presença de diversos princípios ativos, descritos para o gênero Annona sp, como taninos, flavonoides, fenóis (KALIDINDI et al, 2015), responsáveis por grandes potenciais antioxidante in vitro, com destaque para catequina, já confirmada pela ação antioxidante do chá verde (RASHIDINEJAD et al, 2014) e sugerida na análise por CCD.…”