The objective of this study was to improve the stability of catechins and expand their applications in food processing.To achieve this, catechins were encapsulated at different mass fractions (0%, 0.4%, 0.8%) in co-crystallized sucrose.Meanwhile, catechin co-crystallized microcapsules were mixed with chicken batter to prepare gels and investigate their effects on heat-induced gelling properties.The study found that the co-crystallization treatment significantly improved the water solubility and digestive stability of catechin.Scanning electron microscope (SEM) and differential scanning calorimeter (DSC) analyses confirmed that catechin clusters adhered to the porous space of recrystallized sucrose and modified the melting properties of sucrose.Compared to the blank control and free catechin-added groups, the chicken batters added with encapsulated catechin significantly reduced cooking loss and increased gel hardness, chewiness, water-holding capacity, and whiteness values.The addition of encapsulated catechin reduced the drip channels and aggregated voids in the chicken batter compared to the control group.Furthermore, the incorporation of co-crystallized microcapsules containing 0.8% of catechin minimized the carbonyl content and maximized the free and total sulfhydryl content of chicken mince gels.In conclusion, the sucrose co-crystallization method can significantly enhance the environmental stability of catechins, and the co-crystallized catechins can effectively improve the texture and water retention of heat-induced chicken batters by improving the gel organization and reducing the degree of protein oxidation.
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