化学
抗菌剂
氯化胆碱
热稳定性
共晶体系
没食子酸
没食子酸表没食子酸酯
表儿茶素没食子酸盐
食品科学
有机化学
核化学
多酚
抗氧化剂
合金
作者
Pengfei Zhou,Daobang Tang,Jinhao Zou,Xuping Wang
标识
DOI:10.1016/j.lwt.2021.112558
摘要
The low stability and loss of antimicrobial activity of catechins limited their application in food preservation. In this study, four kinds of catechins including (−)-epicatechin (EC), (−)-epigallocatechin (EGC), (−)-epicatechin-3-gallate (ECG), and (−)-epigallocatechin-3-gallate (EGCG) were selected as model compounds. Natural deep eutectic solvents (NADES) are a new generation of green solvents that have attracted much attention due to their unique characteristics. The effects of NADES on the stability and antimicrobial activity of catechins were investigated in the present study. Eight typical NADES, especially choline chloride/glycerol (ChG), were found to significantly enhance the thermal and storage stability of catechins. This finding accounted for by hydrogen bonding network formation between ChG and catechins, confirmed by FT-IR and 2D NMR analysis. Additionally, ChG decreased the minimum inhibitory concentration of catechins on Gram-positive and Gram-negative bacteria, which may be associated with its stabilizing property. The stability of catechins combined with NADES revealed their potential of applications in the food industry.
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