Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins

Chitosan–Quercetin Bioconjugate as Multi‐Functional Component of Antioxidants and Dual‐Responsive Hydrogel Networks

“…Such tunable antioxidant activity is a desirable feature for either biomedical or food applications. The ability to quench free radical species, indeed, can help in preserving the biological environment from oxidative stress, or extending the shelf‐life of foodstuffs …”

Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids

“…(Corzo-Martínez et al, 2012;Guan et al, 2010;Vhangani & Van, 2016;Wong, Day, & Augustin, 2011) Free radical grafting Egg albumin-catechins, Catechin-egg white proteins, Epigallocatechin gallate-WPI, Protocatechuic acid-chitosan Ascorbic acid/hydrogen peroxide redox pair as an initiator system Better antioxidative activity, emulsifying properties and thermal stability of conjugates; No limits of the type of reactants; Smaller droplet size, Better protection of PUFAs. (Curcio, Puoci, & Iemma, 2009;Gu et al, 2017;Fan et al, 2018;Feng et al, 2017) Enzymatic Cross-linking Sodium caseinate, Gelatin-catechin, Catechin ⋅Transglutaminase ⋅Laccase Enhanced antioxidative capability of conjugates;…”

“…In addition, some proteins can also inhibit lipid oxidation by scavenging free radicals, and the antioxidation capacity varies with proteins due to different amino acid compositions, sequences, and spatial arrangements. For example, whey protein (Hwang et al., 2017), soy protein (Shao & Tang, 2014), egg protein (Gu et al., 2017), and casein (Chen et al., 2017) are able to improve the oxidative stability of PUFAs when acting as emulsifiers. The emulsion stabilized with whey protein showed a lower PUFAs oxidation rate as compared with the casein‐stabilized emulsion at pH 7.0 (Qiu, Zhao, Decker, & McClements, 2015).…”

“…Free radical grafting reaction is widely used to develop protein–polyphenol or polysaccharide–polyphenol conjugates (Curcio, Puoci, & Iemma, 2009; Gu et al., 2017). Through redox reactions, hydroxyl radicals are formed and react with specific residues on the protein or polysaccharide chain to produce free radicals.…”

“…The protein–polyphenol conjugates exhibited better antioxidative activity compared with the protein alone. The covalent attachment of catechin to egg white protein showed better antioxidant capacity in both in vitro models and linoleic acid O/W emulsion (Gu et al., 2017). Stronger oxygen radical scavenging capacity and reducing power was observed for epigallocatechin gallate‐WPI conjugates, which were used to stabilize menhaden oil emulsion and exhibited a lower PV and TBARS during the storage (Fan, Liu, Gao, Zhang, & Yi, 2018).…”