Functional improvement of (−)-epicatechin gallate and piceatannol through combined binding to β-lactoglobulin: Enhanced effect of heat treatment and nanoencapsulation

Functional improvement of (−)-epicatechin gallate and piceatannol through combined binding to β-lactoglobulin: Enhanced effect of heat treatment and nanoencapsulation

Several polyphenol compounds commonly found in plant foods provide health benefits that promote their applications in food and pharmaceutical fields. The co-loading of proteins can improve the biological activity and synergy of combined polyphenols. Herein, multi-spectroscopic techniques and molecul...

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Bibliographic Details
Main Authors: Yongfang Ren, Tingting Liu, He Liu, Yihao Zhu, Xin Qi, Xiaofan Liu, Yanna Zhao, Yushu Wu, Ning Zhang, Min Liu
Format: Article
Language:English
Published: Elsevier 2022-07-01
Series:Journal of Functional Foods
Subjects:
Polyphenol
β-lactoglobulin
Heat treatment
Nanoencapsulation
Synergistic effect
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464622001906

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http://www.sciencedirect.com/science/article/pii/S1756464622001906

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