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Interactions between milk fat globules and green tea catechins.

Ali Rashidinejad¹, E John Birch², David W Everett¹

¹Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand.

|January 19, 2016

Summary

Green tea catechins interact with milk fat globule membranes in dairy products. These interactions influence milk fat globule size and properties, impacting bioactive compound delivery in foods like cheese.

Keywords:

Catechin recovery Chemical interactions Green tea catechins Green tea extract Hydrophobic interactions Milk fat globules

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Area of Science:

Food Chemistry
Dairy Science
Phytochemistry

Background:

Milk fat globules (MFGs) are crucial in high-fat dairy systems.
Green tea catechins are bioactive compounds with potential health benefits.
Understanding MFG-catechin interactions is key for functional food development.

Purpose of the Study:

To investigate chemical interactions between MFG membranes and green tea catechins.
To determine the influence of catechins on MFG properties.
To explore the localization and association of catechins with MFG membranes.

Main Methods:

Addition of green tea catechins (125-1,000 ppm) to washed MFGs.
Analysis of MFG size and ζ-potential.
Catechin recovery assessment from MFG suspensions.
Microscopy (transmission electron microscopy) and spectroscopy (Fourier transform infra-red spectroscopy) for interaction analysis.

Main Results:

Catechin addition significantly altered MFG size and ζ-potential.
Variable catechin recovery indicated selective association with MFG membranes.
Microscopy and spectroscopy provided evidence of catechin localization within MFG membrane domains.

Conclusions:

Green tea catechins associate with MFG membranes in dairy systems.
MFG membrane domains offer sites for catechin interaction due to amphipathic properties.
This interaction mechanism is relevant for incorporating bioactive compounds into dairy foods.