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. 2022 May 1:375:131672.
doi: 10.1016/j.foodchem.2021.131672. Epub 2021 Nov 25.

Antioxidant and prooxidant activities of tea polyphenols in oil-in-water emulsions depend on the level used and the location of proteins

Li Tian  1 , Shulin Zhang  1 , Jianhua Yi  2 , Zhenbao Zhu  3 , Leqi Cui  4 , Eric Andrew Decker  5 , David Julian McClements  6
Affiliations

Antioxidant and prooxidant activities of tea polyphenols in oil-in-water emulsions depend on the level used and the location of proteins

Li Tian et al. Food Chem. .

Abstract

We studied the impacts of protein location (interface or aqueous phase) on the antioxidant and prooxidant activities of tea polyphenols (TP) in model oil-in-water emulsions (pH 7) at a low (0.01% w/v) or high (0.04 % w/v) concentration. TP at 0.01% reduced the levels of both lipid and protein oxidation markers in emulsions, independent of the protein location. However, TP were more potent when proteins were located at the interface. At 0.04%, TP were only weakly antioxidant towards lipids but were prooxidant towards proteins in emulsions with proteins at the interface, whereas they were still somewhat antioxidant for aqueous phase proteins. These results indicate that TP may act as either antioxidants or prooxidants depending on their concentration and also on the location of the proteins in emulsions. The level of TP should be optimized for emulsion-based foods or beverages to achieve optimum antioxidant activity.

Keywords: Antioxidant; Emulsion; Lipid; Prooxidant; Protein; Tea polyphenol.

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