Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking

Wang, Rong; Zhou, Weibiao; Jiang, Xiaohui

doi:10.1016/j.jfoodeng.2008.01.002

Cited by 45 publications

(24 citation statements)

References 16 publications

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“…Green tea powder (GTP), which is the finely ground powder of leaves of green tea, has attained increasing attention and realized the whole utilization of green tea functional components. GTP can be used as a dietary supplement or flavoring materials in traditional foods such as noodles and bread [5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

“…Previous studies on textural properties reported that the addition of GTP at a concentration of 2 g GTP/100 g wheat flour presented higher sensory scores according to color, and no significant difference was found for other sensory indicators among noodle samples with different levels of GTP [6]. Additionally, several studies on functional properties mostly focused on the changes of the phenolic compounds during processing, especially the stability of the tea catechins in green tea during baked food (such as bread and biscuit) processing and cooking [7,8]. To our knowledge, the stability of the phenolic compounds of green tea noodles during water cooking is still unknown.…”

Section: Introductionmentioning

confidence: 99%

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Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders

Zhou

Zhu

et al. 2020

Foods

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Incorporating green tea powder (GTP) into dried noodles enriched the functional characteristics of noodles. To achieve the maximum benefits from GTP, the water cooking stability of dried green tea noodles (DGTN) should be investigated. Indeed, antioxidant activities and phenolic compounds of DGTN after water cooking markedly decreased. The results showed that large GTP particles caused the increased cooking loss of DGTN, but the phenolic compound loss of DGTN prepared with them was low after cooking. Analysis of texture properties and microstructure showed that DGTN with a 2% concentration of large GTP particles formed some holes in the noodles’ network, and its breaking strength decreased. However, we observed that many GTP particles adhered to the surface of DGTN prepared with small GTP particles, and they were easier to lose after water cooking. Comprehensive analysis concluded that cooking loss, functional compounds retention and textural properties of DGTN were related to GTP particle size and concentration via the microstructure.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders

Zhou

Zhu

et al. 2020

Foods

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“…Scientific issues to be addressed include textural development, bubble formation and growth, heat and mass transfer, structural transformation during processing and shelf life. A number of studies in the literature have been focused on mathematical modeling of bread baking process and functional bread development, validated with experimental testing (Purlis and Salvadori, 2009;Purlis, 2011;Therdthai and Zhou, 2003;Wang et al, 2008;Zhang and Datta, 2006).…”

Section: Introductionmentioning

confidence: 99%

A study on Bifidobacterium lactis Bb12 viability in bread during baking

Zhang¹,

Song²,

Ananingsih³

et al. 2014

Journal of Food Engineering

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“…As catequinas têm sido associadas a muitos benefícios à saúde, incluindo diminuição da fragilidade capilar [6], a prevenção de dano ao DNA, devido à oxidação e à melhoria do fluxo sanguíneo, logo, da função hepática [6]. As catequinas são, portanto, tanto antimutagênicas e anticarcinogênicas [7].…”

Section: Introductionunclassified

“…Outras aplicações do uso de catequina é na progressão de retardo das lentes de cataratas [11] para inibir a radiação ultravioleta que causa câncer na pele e reduzir o nível de colesterol por proteger lipoproteínas de baixa densidade a partir da oxidação [6,12]. A estrutura da Catequina está representada na figura 1.…”

Section: Introductionunclassified

Determinação de catequinas por eletrodo de carbono impresso modificado com nanotubo de carbono funcionalizado

Silva

Kubota

et al. 2016

Eclet. Quim.

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____________________________________________________________________________Resumo: A Catequina é um composto fenólico com grande potencial oxidante, encontrada em diversos tipos de alimentos, dentre alguns dos benefícios da catequina estão o fortalecimento capilar, melhoria do fluxo sanguíneo, redução dos níveis de colesterol. Neste artigo, utilizou-se da técnica de voltametria cíclica (VC) para otimizar o eletrodo de carbono impresso modificado com nanotubo de carbono funcionalizado para detectar e quantificar catequina por meio da técnica de voltametria de onda quadrada (VOQ). Para este eletrodo, os melhores resultados foram obtidos a uma concentração de 1x10 -3 mol L -1 de catequina em meio de tampão fosfato 0,1 mol L -1 pH 7,0 a uma velocidade de varredura de potencial de 0,05 V s -1 . A partir destas condições foi obtida uma curva analítica com comportamento linear no intervalo de concentração de catequina entre 2,0x10 -7 a 1,68x10, com limites de detecção e de quantificação de 9,2x10 -8 e 3,0x10 -7 mol L -1, respectivamente por VOQ. Este eletrodo apresentou boa repetibilidade com um desvio de padrão relativo de 4,05%. A oxidação da catequina apresentou um pico localizado em torno de 0,15V vs Ag/AgCl, estando próximo dos potenciais de pico mostrados na literatura.Palavras-chave: catequina, eletrodo de carbono impresso, nanotubo de carbono, sensor eletroquímico ____________________________________________________________________________ Abstract: Catechin is a phenolic compound with high oxidizing potential, found in several types of foods, some of the benefits of catechins are capillary strengthening, improvement of blood flow and reduction of cholesterol levels. In this paper, it was used the cyclic voltammetry technique (CV) to optimize the printed carbon electrode modified with carbon nanotube, functionalized to detect and quantify catechin by means of the squarewave voltammetry technique (SWV). For this electrode, the best results were obtained at a catechin concentration of 1x10 -3 mol L -1 in means of 0.1 mol L -1 phosphate buffer pH 7.0 at a potential scan rate of 0.05 V s -1 . From these conditions, an analytical curve was obtained with a linear behavior in the catechin concentration range of 1,68x10 -5 to 2,0x10 -7 mol L -1, with limits of detection and quantification of 9,2x10 -8 and 3,0x10 -7 mol L -1 , respectively, by SWV. This electrode showed good repeatability with a standard deviation of 4.05%. Oxidation of catechin showed a peak located around 0,15V vs Ag / AgCl, being close to the peak potentials shown in the literature.

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Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking

Cited by 45 publications

References 16 publications

Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders

Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders

A study on Bifidobacterium lactis Bb12 viability in bread during baking

Determinação de catequinas por eletrodo de carbono impresso modificado com nanotubo de carbono funcionalizado

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