Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro Digestion

Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro Digestion

(+)-Catechin, the representative catechin in green tea, was incorporated into a full-fat cheese (at 125–500 ppm) followed by ripening for 90 days at 8 °C and digesting for six hours. Determination of pH, proximate composition, total phenolic content (TPC) and antioxidant activity (AA) after manufact...

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Bibliographic Details
Main Authors: Ali Rashidinejad, E. John Birch, David W. Everett
Format: Article
Language:English
Published: MDPI AG 2016-08-01
Series:Antioxidants
Subjects:
polyphenol
green tea
functional cheese
cheese microstructure
Online Access:http://www.mdpi.com/2076-3921/5/3/29

Internet

http://www.mdpi.com/2076-3921/5/3/29

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