Gliadin interacted with tea polyphenols: potential application and action mechanism

He, Wen-Jing; Chen, Nan; Sun, Qun; He, Qiang; Zeng, Wei‐Cai

doi:10.1080/09637486.2022.2078283

Cited by 6 publications

(1 citation statement)

References 51 publications

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“…A similar approach was presented in [ 21 , 22 ] for the preservation of chilled meat with the usage of tea polyphenols. Another use of tea polyphenols can be their addition to noodles or pasta in order to improve their physicochemical properties, such as mechanical strength and flexibility, as well as sensory properties [ 23 ]. Polyphenols can be potentially used as a catalyst for the Fenton reaction [ 24 ] in the treatment of wastewater in an advanced oxidation process of organic compounds, including possibly chlorinated ones.…”

Section: Introductionmentioning

confidence: 99%

Biopreservation and Bioactivation Juice from Waste Broccoli with Lactiplantibacillus plantarum

Zdziobek,

Jodłowski,

Strzelec

2023

Molecules

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The content of polyphenols, lactic acid, and antioxidant properties in fermented juice increases more at 30 °C than at 35 °C during the lactic fermentation process in butanol extract and broccoli juice. The concentration of polyphenols is expressed by phenolic acid equivalents as gallic acid-Total Phenolic Content (TPC), ferulic acid (CFA), p-cumaric acid (CPA), sinapic acid (CSA), and caffeic acid (CCA). The polyphenols present in fermented juice exhibit antioxidant properties and the ability to reduce free radicals using total antioxidant capacity (TAC) assay, while also the percentage of the DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) cation radical scavenging activity. Lactic acid concentration (LAC), total flavonoid content as quercetin equivalents (QC), and acidity increases during the work of Lactiplantibacillus plantarum (previously Lactobacillus plantarum) in broccoli juice. The pH was monitored during the process of fermentation in both temperatures (30 °C and 35 °C). Densitometric measurements of lactic bacteria (LAB) showed increasing concentration at 30 °C and 35 °C after 100 h (~4 h), but the value concentration dropped after 196 h. The Gram staining showed only Gram-positive bacilli Lactobacillus plantarum ATCC 8014. The Fourier transform infrared (FTIR) spectrum for the fermented juice showed the characteristic carbon–nitrogen vibrations that may originate from glucosinolates or isothiocyanates. Among the fermentation gases, more CO2 was released from fermenters at 35 °C than at 30 °C. The biopreservation used Lactiplantibacillus plantarum to prevent the problem of food waste of plant origin. The probiotic bacteria used in fermentation have a very beneficial effect on health and the human body.

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