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Coelho VS, Aguiar LL, Grancieri M, Lourenço JMP, Braga DP, Saraiva SH, Costa AGV, Silva PI. Incorporation of microencapsulated polyphenols from jabuticaba peel (Plinia spp.) into a dairy drink: stability, in vitro bioaccessibility, and glycemic response. Food Res Int 2024; 189:114567. [PMID: 38876609 DOI: 10.1016/j.foodres.2024.114567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 05/20/2024] [Accepted: 05/26/2024] [Indexed: 06/16/2024]
Abstract
This work incorporated bioactives extracted from jabuticaba peel in the form of concentrated extract (JBE) and microencapsulated powders with maltodextrin (MDP) and gum arabic (GAP) in a dairy drink, evaluating its stability, in vitro bioaccessibility, and glycemic response. We evaluated the pH, acidity, colorimetry, total phenolics and anthocyanins, antioxidant capacity, degradation kinetics and half-life of anthocyanins, bioaccessibility, and postprandial glycemic physicochemical characteristics response in healthy individuals. The drinks incorporated with polyphenols (JBE, GAP, and MDP) and the control dairy drink (CDD) maintained stable pH and acidity over 28 days. In color, the parameter a*, the most relevant to the study, was reduced for all formulations due to degradation of anthocyanins. Phenolic and antioxidant content remained constant. In bioaccessibility, we found that after the gastrointestinal simulation, there was a decrease in phenolics and anthocyanins in all formulations. In the glycemic response, we observed that the smallest incremental areas of glucose were obtained for GAP and JBE compared to CDD, demonstrating that polyphenols reduced glucose absorption. Then, the bioactives from jabuticaba peel, incorporated into a dairy drink, showed good storage stability and improved the product's functional aspects.
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Affiliation(s)
- Vinicius Serafim Coelho
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil
| | - Lara Louzada Aguiar
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil
| | - Mariana Grancieri
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil
| | | | | | - Sergio Henriques Saraiva
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil; Food Engineering Department, UFES, zip code: 29500-000, Alegre-ES, Brazil
| | - André Gustavo Vasconcelos Costa
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil; Pharmacy and Nutrition Department, UFES, zip code: 29500-000, Alegre-ES, Brazil
| | - Pollyanna Ibrahim Silva
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil; Food Engineering Department, UFES, zip code: 29500-000, Alegre-ES, Brazil.
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Zhao Q, Li J, Qin H, Li R, Cheong KL, Chen J, Liu X, Jia X, Song B, Wang Z, Zhong S. Synergistic effects of phosphorylation modification and protocatechuic acid copolymerization improve the physical and oxidation stability of high internal phase emulsion stabilized by perilla protein isolate. Food Chem 2024; 458:140270. [PMID: 38959793 DOI: 10.1016/j.foodchem.2024.140270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 06/13/2024] [Accepted: 06/27/2024] [Indexed: 07/05/2024]
Abstract
A compact antioxidant interfacial layer was fabricated by combining phosphorylation treatment with protocatechuic acid (PA) copolymerization to enhance the physical and oxidative stability of high internal phase emulsions (HIPEs) prepared using perilla protein isolate (PPI). The covalent binding between PPI and phosphate groups induced conformational changes, facilitating the interaction between PPI and PA. The formed phosphorylated PPI-PA conjugates (LPPI-PA) exhibited a reduced particle size of 196.75 nm, promoting their adsorption at the interface. HIPEs prepared by LPPI-PA conjugates showed higher storage stability due to decreased droplet size, increased interfacial protein adsorption content (90.48%), and the formation of an interconnected network within the system. Additionally, the combination of LPPI and PA anchored PA to the interface, significantly inhibiting lipid oxidation in HIPEs as evidenced by low levels of lipid hydroperoxide (30.33 μmol/g oil) and malondialdehyde (379.34 nmol/g oil). This study holds significant implications for improving the stability of HIPEs.
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Affiliation(s)
- Qiaoli Zhao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Haili Qin
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China
| | - Rui Li
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China
| | - Kit Leong Cheong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China
| | - Jianping Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China
| | - Xiaofei Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China
| | - Xuejing Jia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China
| | - Bingbing Song
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China
| | - Zhuo Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China
| | - Saiyi Zhong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China; Shenzhen Research Institute, Guangdong Ocean University, Shenzhen 518108, China.
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Li Z, Zhong X, Luan C, Wen N, Shi C, Liu S, Xu Y, He Q, Wu Y, Yang J. Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability. Food Chem X 2024; 21:101149. [PMID: 38312490 PMCID: PMC10837472 DOI: 10.1016/j.fochx.2024.101149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2023] [Revised: 01/04/2024] [Accepted: 01/16/2024] [Indexed: 02/06/2024] Open
Abstract
This study investigated the grafting chlorogenic acid (CA) onto myosin, utilizing various techniques including conventional method, ultrasound, microwave, and combination of ultrasound and microwave (UM). The grafting efficiency was as follows: conventional method < microwave < ultrasound < UM. The UM technique manifested the highest CA-binding capacity (80.26 μmol/g myosin) through covalent bonding, and a much shorter time was required for conjugation than conventional method. The conjugation of polyphenol significantly increased the solubility of myosin with reduced aggregation behavior, which was accompanied by structural alterations from ordered structures (α-helix and β-sheet) to disordered forms. The emulsion stabilized by UM-myosin-CA conjugate exhibited the most homogeneous microstructure with favorable creaming stability. Moreover, the resulting emulsion presented strong oxidation resistance and storage stability. These results illustrate the promising potential of employing CA-grafted myosin, especially when processed using the UM technique, in the development of highly efficient emulsifiers.
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Affiliation(s)
- Zhiyu Li
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
| | - Xiaomei Zhong
- College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China
| | - Cuirong Luan
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
| | - Nanhua Wen
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
| | - Chuanyang Shi
- Department of Nutrition and Food Studies, Steinhardt School of Culture, Education, and Human Development, New York University, NY, United States
| | - Shuji Liu
- Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, Xiamen, China
| | - Yizhou Xu
- College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China
| | - Quan He
- Department of Engineering, Faculty of Agriculture, Dalhousie University, NS, Canada
| | - Yijing Wu
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
- Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China
| | - Jie Yang
- Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
- Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China
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