1
|
Rather JA, Punoo HA, Akhter N, Muzzaffar S, Khanday FA, Goksen G. Effect of storage on the physicochemical, rheological, antioxidant activity, and sensory properties of soy whey-fortified pineapple juice beverages. Food Sci Nutr 2024; 12:5858-5871. [PMID: 39139946 PMCID: PMC11317668 DOI: 10.1002/fsn3.4219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 04/28/2024] [Accepted: 04/30/2024] [Indexed: 08/15/2024] Open
Abstract
Incorporating soy whey into pineapple juice can enhance nutritional and nutraceutical potential. The present study was conducted to develop soy whey-fortified pineapple juice beverage and impact of ambient storage conditions on physicochemical, antioxidant, rheological, and sensory properties of functional beverage. Increasing the storage period decreased pH from 4.1 to 3.7 for control and 4.0 to 3.8 for soy whey-treated samples. TSS increased from 8.3 to 10.6 on 0th day for control and soy whey-treated beverage samples while on the 30th day, the TSS ranged from 8.9 to 11.1°B. Up to 30% soy whey incorporation, the DPPH, reducing power, and ABTS of beverages increased from 5.58%-57.01%, 56.35%-56.90%, and 4.84%-47.01%, respectively. The flow index (n) of the beverage formulations ranged between 0.4758 and 0.6521, and the yield stress between 0.018 and 0.025 Pa, hence showing Herschel-Bulkley character. With the increase in concentration and storage period, both G' and G″ values decreased considerably (p < .05). The standard plate and yeast and mold count decreased considerably with an increase in soy whey and increased with an increase in storage. The sensory score of the beverages up to 30% soy whey exhibited best sensory score results compared to control and samples with 30% above soy whey content.
Collapse
Affiliation(s)
- Jahangir A. Rather
- Department of Food Science and TechnologyUniversity of KashmirSrinagarIndia
| | - Hilal Ahmad Punoo
- Department of Food Science and TechnologyUniversity of KashmirSrinagarIndia
| | - Najmeenah Akhter
- Department of Food TechnologyIslamic University of Science and TechnologyAwantipora, PulwamaIndia
| | - Sabeera Muzzaffar
- Department of Food Science and TechnologyUniversity of KashmirSrinagarIndia
| | | | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial ZoneTarsus UniversityMersinTurkey
| |
Collapse
|
2
|
Wang Y, Guo H, Zhao T, Chen J, Cheng D. Ca 2+-promoted free radical grafting of whey protein to EGCG: As a novel nanocarrier for the encapsulation of apigenin. Food Chem 2024; 460:140554. [PMID: 39053280 DOI: 10.1016/j.foodchem.2024.140554] [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: 03/14/2024] [Revised: 07/03/2024] [Accepted: 07/18/2024] [Indexed: 07/27/2024]
Abstract
Whey protein (WP) is often used as a delivery carrier due to its superior biological activity and nutritional value. Covalent binding of WP to epigallocatechin gallate (EGCG) can significantly improve the performance of WP in encapsulated materials. Nevertheless, the preparation of WP-EGCG covalent complexes still suffers from low grafting rates. Studies have shown that calcium ions (Ca2+) can modify the structure of proteins. We therefore explored the effect of calcium chloride (CaCl2) on the free radical grafting of EGCG and WP. The experimental results showed that the grafting rate of free radicals increased by 17.89% after adding Ca2+. Furthermore, the impact of WP-EGCG-Ca2+ covalent complex on the entrapment efficiency of apigenin (AP) was further examined, and the results revealed that the entrapment rate could reach 93.66% at an apigenin concentration of 0.2 mg/mL. Simulated gastrointestinal digestion showed that WP-EGCG-Ca2+ covalent complex could significantly improve the bioavailability of AP. The study provides new ideas to broaden the application of WP as a carrier for delivering bioactive substances.
Collapse
Affiliation(s)
- Yingjie Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Heliang Guo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Tingting Zhao
- Shanxi Technology and Business University, Taiyuan, 030000, China
| | - Jinlong Chen
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Dai Cheng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China.
| |
Collapse
|
3
|
Ribeiro DN, Borges KC, Matsui KN, Hoskin RT. Spray dried acerola ( Malpighia emarginata DC) juice particles to produce phytochemical-rich starch-based edible films. J Microencapsul 2024; 41:112-126. [PMID: 38345078 DOI: 10.1080/02652048.2024.2313234] [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: 09/13/2023] [Accepted: 01/29/2024] [Indexed: 03/02/2024]
Abstract
This study aimed to produce spray dried acerola juice microparticles with different protein carriers to be incorporated into edible starch films. The microparticles were evaluated for solids recovery, polyphenol retention, solubility, hygroscopicity, particle size distribution, X-ray diffraction, phytochemical compounds and antioxidant activity. Acerola microparticles produced with WPI/hydrolysed collagen carriers (AWC) with higher solids recovery (53.5 ± 0.34% w/w), polyphenol retention (74.4 ± 0.44% w/w), high solubility in water (85.2 ± 0.4% w/w), total polyphenol content (128.45 ± 2.44 mg GAE/g) and good storage stability were selected to produce starch-based films by casting. As a result, cassava films with water vapour permeability of 0.29 ± 0.07 g mm/m2 h KPa, polyphenol content of 10.15 ± 0.22 mg GAE/g film and DPPH radical scavenging activity of 6.57 ± 0.13 μM TE/g film, with greater migration of polyphenol to water (6.30 ± 0.52 mg GAE/g film) were obtained. Our results show that the incorporation of phytochemical-rich fruit microparticles is a promising strategy to create biodegradable edible films.
Collapse
Affiliation(s)
- Dayene Nunes Ribeiro
- Chemical Engineering Graduate Program (PPGEQ), Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
| | - Kátia Cristina Borges
- Chemical Engineering Graduate Program (PPGEQ), Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
| | - Kátia Nicolau Matsui
- Chemical Engineering Graduate Program (PPGEQ), Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
| | - Roberta Targino Hoskin
- Chemical Engineering Graduate Program (PPGEQ), Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
- Department of Food, Bioprocessing & Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA
| |
Collapse
|
4
|
Mandura Jarić A, Haramustek L, Nižić Nodilo L, Vrsaljko D, Petrović P, Kuzmić S, Jozinović A, Aladić K, Jokić S, Šeremet D, Vojvodić Cebin A, Komes D. A Novel Approach to Serving Plant-Based Confectionery-The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract. Foods 2024; 13:372. [PMID: 38338507 PMCID: PMC10855723 DOI: 10.3390/foods13030372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/19/2024] [Accepted: 01/21/2024] [Indexed: 02/12/2024] Open
Abstract
In this study, spray drying was used as a technological solution for the valorization of Teucrium montanum extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77-96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic T. montanum extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5-9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential.
Collapse
Affiliation(s)
- Ana Mandura Jarić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Laura Haramustek
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Laura Nižić Nodilo
- Institute of Pharmaceutical Technology, Faculty of Pharmacy and Biochemistry, University of Zagreb, Domagojeva St 2, 10 000 Zagreb, Croatia
| | - Domagoj Vrsaljko
- Department of Thermodynamics, Mechanical Engineering and Energy, Faculty of Chemical Engineering and Technology, University of Zagreb, Savska St 16, 10 000 Zagreb, Croatia;
| | - Predrag Petrović
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva St 4, 11 000 Belgrade, Serbia;
| | - Sunčica Kuzmić
- Forensic Science Centre “Ivan Vučetić” Zagreb, Forensic Science Office, Ilica St 335, 10 000 Zagreb, Croatia;
| | - Antun Jozinović
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Krunoslav Aladić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Stela Jokić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Danijela Šeremet
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Aleksandra Vojvodić Cebin
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Draženka Komes
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| |
Collapse
|
5
|
Sarabandi K, Akbarbaglu Z, Peighambardoust SH, Ayaseh A, Jafari SM. Biological stabilization of natural pigment-phytochemical from poppy-pollen (Papaver bracteatum) extract: Functional food formulation. Food Chem 2023; 429:136885. [PMID: 37544107 DOI: 10.1016/j.foodchem.2023.136885] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 06/13/2023] [Accepted: 07/12/2023] [Indexed: 08/08/2023]
Abstract
In this study, poppy-pollen extract (as a novel source of pigment and natural phytochemical) was microencapsulated. The spray-drying process maintained the encapsulation efficiency (EE) of phenolic (84-93%), anthocyanins (71-83%), and also antioxidant activity of extract in inhibiting DPPH (68-80%), ABTS (74-95%), OH (63-74%) radicals and reducing power (84-95%). The results of the Photo- and thermal (40-70˚C) stability of the bioactive compounds (TPC and TAC) indicated the thermal degradation and decomposition of particles' surface compounds during storage. The chemical (FTIR) and morphological analyses respectively revealed the insertion of extract compounds in the carrier matrix and the production of healthy particles with wrinkled structures. An increase in the carrier concentration elevated physical-stability, maintained structural properties, reduced hygroscopicity, and formed liquid/solid bridges or deliquescence phenomenon. The evaluation of the color histogram of the fortified gummy-candies indicated the usability of the spray-dried PP extract in producing an attractive red color with high sensory perception.
Collapse
Affiliation(s)
- Khashayar Sarabandi
- Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran.
| | - Zahra Akbarbaglu
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | | | - Ali Ayaseh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials & Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| |
Collapse
|
6
|
Hoskin RT, Grace MH, Guiotto A, Pecorelli A, Valacchi G, Lila MA. Development of Spray Dried Spirulina Protein-Berry Pomace Polyphenol Particles to Attenuate Pollution-Induced Skin Damage: A Convergent Food-Beauty Approach. Antioxidants (Basel) 2023; 12:1431. [PMID: 37507969 PMCID: PMC10375960 DOI: 10.3390/antiox12071431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 07/11/2023] [Accepted: 07/13/2023] [Indexed: 07/30/2023] Open
Abstract
Spray drying (SD) microencapsulation of phytochemicals from berry pomaces with Spirulina protein (SP) was incorporated into a cosmeceutical topical formulation to mitigate pollution skin damage. Initially, microparticles produced with SP and polyphenols recovered from fruit pomaces (elderberry SP-EB and muscadine grape SP-MG) were characterized regarding physicochemical and phytochemical content (polyphenol load, carotenoid and phycocyanin contents and antioxidant activity). SP had low total phenolic content (7.43 ± 0.23 mg GAE/g DW), but complexation with elderberry or muscadine grape pomaces polyphenols led to a substantial increase (27.63 ± 1.15 SP-EB and 111.0 ± 2.6 mg GAE/g DW SP-MG). SP-MG particles had higher anthocyanin (26.87 ± 1.25 mg/g) and proanthocyanidin (9.02 ± 0.74 mg/g) contents compared to SP-EB particles. SP-MG were prioritized to prepare a topical gel to attenuate skin oxinflammatory markers and prevent skin barrier disruption using ex vivo human biopsies exposed to diesel engine exhaust (DEE). The immunofluorescence results showed increased oxidative protein damage and inflammation associated with impaired skin barrier function after DEE exposure while topical application of gel formulated with SP-MG mitigated these effects. Overall, this study demonstrated that protein-polyphenol complexation is a synergistic strategy to stabilize and deliver residual fruit/algae phytoactives into cosmeceutical products for skin health applications.
Collapse
Affiliation(s)
- Roberta Targino Hoskin
- Plants for Human Health Institute, Food, Bioprocessing & Nutrition Sciences, North Carolina State University, North Carolina Research Campus, Kannapolis, NC 28081, USA
| | - Mary H Grace
- Plants for Human Health Institute, Food, Bioprocessing & Nutrition Sciences, North Carolina State University, North Carolina Research Campus, Kannapolis, NC 28081, USA
| | - Anna Guiotto
- Plants for Human Health Institute, Animal Science Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC 28081, USA
- Department of Environmental and Prevention Sciences, University of Ferrara, 44121 Ferrara, Italy
| | - Alessandra Pecorelli
- Plants for Human Health Institute, Animal Science Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC 28081, USA
- Department of Environmental and Prevention Sciences, University of Ferrara, 44121 Ferrara, Italy
| | - Giuseppe Valacchi
- Plants for Human Health Institute, Animal Science Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC 28081, USA
- Department of Environmental and Prevention Sciences, University of Ferrara, 44121 Ferrara, Italy
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Mary Ann Lila
- Plants for Human Health Institute, Food, Bioprocessing & Nutrition Sciences, North Carolina State University, North Carolina Research Campus, Kannapolis, NC 28081, USA
| |
Collapse
|
7
|
Kalajahi SG, Malekjani N, Samborska K, Akbarbaglu Z, Gharehbeglou P, Sarabandi K, Jafari SM. The enzymatic modification of whey-proteins for spray drying encapsulation of Ginkgo-biloba extract. Int J Biol Macromol 2023:125548. [PMID: 37356680 DOI: 10.1016/j.ijbiomac.2023.125548] [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: 04/17/2023] [Revised: 06/05/2023] [Accepted: 06/22/2023] [Indexed: 06/27/2023]
Abstract
Ginkgo biloba extract (GBLE) contains many bioactives including flavonoids and terpene trilactones that play some pharmacological roles. These compounds are sensitive to operating conditions; so, encapsulation is a suitable approach to protect them. In this study, different carriers including maltodextrin (MD), and its combination with gum-Arabic (MD-GA), whey protein concentrate (MD-WPC), and whey-protein hydrolysate (MD-HWPC) were used to encapsulate GBLE. Powder production yield, physicochemical/functional characteristics, physical stability and flowability of particles were affected by the type and composition of carriers. FTIR results indicated the placement of phenolic compounds in the carrier matrix. The SEM images also showed the morphological changes of particles (especially the size, indentation and surface shrinkage) under the influence of various carriers. Microencapsulated powders formulated using MD-HWPC showed the highest values of TPC, DPPH, and ABTS and a lighter color which determined the suitability of this wall material (due to the improvement of surface activity and emulsifying properties of protein as a result of partial enzymatic hydrolysis) to protect the antioxidant properties of GBLE during spray-drying, improving the production yield and preserving physical and functional characteristics of the encapsulated powders.
Collapse
Affiliation(s)
- Sina Ghadimi Kalajahi
- Occupational Health Research Center, Iran National Standards Organization (INSO), Tabriz, Iran
| | - Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Katarzyna Samborska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Poland
| | - Zahra Akbarbaglu
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Pouria Gharehbeglou
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran; Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Khashayar Sarabandi
- Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran.
| | - Seid Mahdi Jafari
- Department of Food Materials & Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| |
Collapse
|
8
|
Lila MA, Hoskin RT, Grace MH, Xiong J, Strauch R, Ferruzzi M, Iorizzo M, Kay C. Boosting the Bioaccessibility of Dietary Bioactives by Delivery as Protein-Polyphenol Aggregate Particles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13017-13026. [PMID: 35394772 DOI: 10.1021/acs.jafc.2c00398] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Protein-polyphenol aggregate particles concurrently fortify a functional food product with healthy dietary proteins and concentrated polyphenols. However, what impact does ingestion of aggregate particles have on ultimate health relevance of either the polyphenolic molecules in the matrix or the protein molecules? Because human health benefits are contingent on bioavailability after ingestion, the fate of these molecules during transit in the gastrointestinal tract (GIT) will dictate their utility as functional food ingredients. This brief review explores diverse applications of protein-polyphenol particles in the food industry and the bioaccessibility of both bioactive polyphenolic compounds and edible proteins. Evidence to date suggests that complexation of phytoactive polyphenolics effectively enhances their health-relevant impacts, specifically because the phytoactives are protected in the protein matrix during transit in the GIT, allowing intact, non-degraded molecules to reach the colon for catabolism at the gut microbiome level, a prerequisite to realize the health benefits of these active compounds.
Collapse
Affiliation(s)
- Mary Ann Lila
- Plants for Human Health Institute, Food Bioprocessing and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, North Carolina 28081, United States
| | - Roberta Targino Hoskin
- Plants for Human Health Institute, Food Bioprocessing and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, North Carolina 28081, United States
| | - Mary H Grace
- Plants for Human Health Institute, Food Bioprocessing and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, North Carolina 28081, United States
| | - Jia Xiong
- Plants for Human Health Institute, Food Bioprocessing and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, North Carolina 28081, United States
| | - Renee Strauch
- Plants for Human Health Institute, Food Bioprocessing and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, North Carolina 28081, United States
| | - Mario Ferruzzi
- Arkansas Childrens Nutrition Center and University of Arkansas for Medical Sciences, Little Rock, Arkansas 72202, United States
| | - Massimo Iorizzo
- Plants for Human Health Institute, Food Bioprocessing and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, North Carolina 28081, United States
| | - Colin Kay
- Plants for Human Health Institute, Food Bioprocessing and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, North Carolina 28081, United States
| |
Collapse
|
9
|
Grace MH, Hoskin RT, Hayes M, Iorizzo M, Kay C, Ferruzzi MG, Lila MA. Spray-dried and freeze-dried protein-spinach particles; effect of drying technique and protein type on the bioaccessibility of carotenoids, chlorophylls, and phenolics. Food Chem 2022; 388:133017. [PMID: 35468465 DOI: 10.1016/j.foodchem.2022.133017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 04/04/2022] [Accepted: 04/18/2022] [Indexed: 01/12/2023]
Abstract
The effects of protein carrier and drying technique on the concentration and bioaccessibility of lipophilic compounds (lutein, β-carotene, chlorophylls a and b) and hydrophilic flavonoids in freeze-dried (FD) or spray-dried (SD) spinach juice and protein-spinach particles were investigated. Carotenoid and chlorophyll contents were highest in FD spinach juice without protein (147 and 1355 mg/100 g, respectively). For both SD and FD protein-spinach particles, SPI best protected carotenoids and chlorophylls (123 and 1160 mg/g, respectively), although the bioaccessibility of lipophilic compounds in WPI particles was higher than SPI particles (p < 0.05). For flavonoids, the drying technique was more important than the type of carrier, since FD particles had higher total flavonoids than SD. However, SD particles had higher bioaccessibility for most flavonoids (40-90 %) compared to FD (<20 %). The drying method and protein carrier can be designed to produce protein-spinach ingredients with desired concentration of compounds and bioaccessibility.
Collapse
Affiliation(s)
- Mary H Grace
- Food Bioprocessing & Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA
| | - Roberta T Hoskin
- Food Bioprocessing & Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA
| | - Micaela Hayes
- Food Bioprocessing & Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA
| | - Massimo Iorizzo
- Horticulture Science Department, Plants for Human Health Institute, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA
| | - Colin Kay
- Food Bioprocessing & Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA
| | - Mario G Ferruzzi
- Food Bioprocessing & Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA
| | - Mary Ann Lila
- Food Bioprocessing & Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC, USA.
| |
Collapse
|
10
|
Pan LH, Chen LP, Wu CL, Wang JF, Luo SZ, Luo JP, Zheng Z. Microencapsulation of blueberry anthocyanins by spray drying with soy protein isolates/high methyl pectin combination: Physicochemical properties, release behavior in vitro and storage stability. Food Chem 2022; 395:133626. [DOI: 10.1016/j.foodchem.2022.133626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 05/24/2022] [Accepted: 07/01/2022] [Indexed: 11/04/2022]
|
11
|
Hoskin RT, Plundrich N, Vargochik A, Lila MA. CONTINUOUS FLOW MICROWAVE-ASSISTED AQUEOUS EXTRACTION OF POMACE PHYTOACTIVES FOR PRODUCTION OF PROTEIN-POLYPHENOL PARTICLES AND A PROTEIN-ENRICHED READY-TO-DRINK BEVERAGE. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
|
12
|
Improving antioxidant ability of functional emulsifiers by conjugating polyphenols to sodium caseinate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112668] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|