1
|
Yang P, Wang W, Hu Y, Wang Y, Xu Z, Liao X. Exploring high hydrostatic pressure effects on anthocyanin binding to serum albumin and food-derived transferrins. Food Chem 2024; 452:139544. [PMID: 38723571 DOI: 10.1016/j.foodchem.2024.139544] [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: 02/18/2024] [Revised: 04/20/2024] [Accepted: 05/01/2024] [Indexed: 06/01/2024]
Abstract
This study investigated the effects of high hydrostatic pressure (HHP) on the binding interactions of cyanindin-3-O-glucoside (C3G) to bovine serum albumin, human serum albumin (HSA), bovine lactoferrin, and ovotransferrin. Fluorescence quenching revealed that HHP reduced C3G-binding affinity to HSA, while having a largely unaffected role for the other proteins. Notably, pretreating HSA at 500 MPa significantly increased its dissociation constant with C3G from 24.7 to 34.3 μM. Spectroscopic techniques suggested that HSA underwent relatively pronounced tertiary structural alterations after HHP treatments. The C3G-HSA binding mechanisms under pressure were further analyzed through molecular dynamics simulation. The localized structural changes in HSA under pressure might weaken its interaction with C3G, particularly polar interactions such as hydrogen bonds and electrostatic forces, consequently leading to a decreased binding affinity. Overall, the importance of pressure-induced structural alterations in proteins influencing their binding with anthocyanins was highlighted, contributing to optimizing HHP processing for anthocyanin-based products.
Collapse
Affiliation(s)
- Peiqing Yang
- Beijing Key Laboratory for Food Non-thermal processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, National Engineering Research Center for Fruit & Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Wenxin Wang
- Beijing Key Laboratory for Food Non-thermal processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, National Engineering Research Center for Fruit & Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yichen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
| | - Yongtao Wang
- Beijing Key Laboratory for Food Non-thermal processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, National Engineering Research Center for Fruit & Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Zhenzhen Xu
- Beijing Key Laboratory for Food Non-thermal processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, National Engineering Research Center for Fruit & Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Xiaojun Liao
- Beijing Key Laboratory for Food Non-thermal processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, National Engineering Research Center for Fruit & Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
2
|
Zang Z, Tian J, Chou S, Lang Y, Tang S, Yang S, Yang Y, Jin Z, Chen W, Liu X, Huang W, Li B. Investigation on the interaction mechanisms for stability of preheated whey protein isolate with anthocyanins from blueberry. Int J Biol Macromol 2024; 255:127880. [PMID: 37944731 DOI: 10.1016/j.ijbiomac.2023.127880] [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: 07/20/2023] [Revised: 10/24/2023] [Accepted: 11/02/2023] [Indexed: 11/12/2023]
Abstract
Proteins and anthocyanins coexist in complex food systems. This research mainly studied the steady-state protective design and mechanism of the preheated protein against anthocyanins. Multispectral and molecular dynamics are utilized to illustrate the interaction mechanism between preheated whey protein isolate (pre-WPI) and anthocyanins. The pre-WPI could effectively protect the stability of anthocyanins, and the effect was better than that of the natural whey protein isolate (NW). Among them, NW after preheating treatment at 55 °C showed better protection against anthocyanin stability. Fluorescence studies indicated that pre-WPI there existed a solid binding affinity and static quenching for malvidin-3-galactoside (M3G). Multispectral data showed a significant variation in the secondary structure of pre-WPI. Furthermore, molecular dynamics simulation selects AMBER18 as the protein force field, and the results showed that hydrogen bonding participated as an applied force. Compared with NW, pre-WPI could better wrap anthocyanins and avoid damage to the external environment due to tightening of the pockets. Protein protects anthocyanins from degradation, and this protective effect is influenced by the preheating temperature of protein and the structure of protein. On the basis of the above results, it is possible to pinpoint the interaction mechanism between preheated proteins and anthocyanins.
Collapse
Affiliation(s)
- Zhihuan Zang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Shurui Chou
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yuxi Lang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Siyi Tang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Shufang Yang
- Zhejiang Lanmei Technology Co., Ltd. Zhuji, Zhejiang 311800, China
| | - Yiyun Yang
- Zhejiang Lanmei Technology Co., Ltd. Zhuji, Zhejiang 311800, China
| | - Zhufeng Jin
- Zhejiang Lanmei Technology Co., Ltd. Zhuji, Zhejiang 311800, China
| | - Wei Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xiaoli Liu
- Jiangsu Academy of Agricultural Sciences, Institution of Argo-product Processing, Nanjing 210014, China
| | - Wuyang Huang
- Jiangsu Academy of Agricultural Sciences, Institution of Argo-product Processing, Nanjing 210014, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| |
Collapse
|
3
|
Liu C, Li X, Zeng Y, Liang S, Sun J, Bai W. Interaction between a Commercial Mannoprotein and Cyanidin-3- O-glucoside-4-vinylphenol and Its Stability and Antioxidative Properties as a Novel Functional Pigment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37910136 DOI: 10.1021/acs.jafc.3c05643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2023]
Abstract
Hydroxyphenyl-pyranoanthocyanins, which are derived from anthocyanins and phenolic acids during the fermentation and aging of red wine, are prone to polymerization and precipitation, which largely limits their application and bioactivity research. In the present study, cyanidin-3-O-glucoside-4-vinylphenol (C3GVP), a hydroxyphenyl-pyranoanthocaynin, was prepared from C3G and p-coumaric acid, and mannoprotein (MP) was employed to improve its stability in various complex solvents by forming a stable anthocyanin-MP complex. We used scanning electron microscopy, ultraviolet-visible spectroscopy, Fourier-transform infrared spectroscopy, and circular dichroism spectroscopy to observe structural changes in C3GVP and MP. The results demonstrated that the intermolecular polymerization of C3GVP was mitigated and the secondary conformation of MP was changed slightly. Fluorescence spectroscopy and molecular docking indicated that C3GVP and MP interacted via hydrogen bonds and hydrophobic interactions. Importantly, the C3GVP-MP complex exhibited better thermal stability and antioxidant capacity than C3G.
Collapse
Affiliation(s)
- Chuqi Liu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Xusheng Li
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Yingyu Zeng
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Shuyan Liang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| |
Collapse
|
4
|
Wang Y, Yang C, Zhang J, Zhang L. Interaction of preheated whey protein isolate with rose anthocyanin extracts in beverage model system: Influence on color stability, astringency and mechanism. Food Chem 2023; 412:135507. [PMID: 36716623 DOI: 10.1016/j.foodchem.2023.135507] [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: 03/21/2022] [Revised: 01/09/2023] [Accepted: 01/15/2023] [Indexed: 01/20/2023]
Abstract
Preheating proteins have the potential to improve anthocyanin stability. Our aim was to investigate the effect of preheated whey protein isolate (WPI) on the color stability and astringency of the beverage model system in the presence of rose anthocyanin extracts (RAEs), and to explore the mechanism of interaction between preheated WPI and RAEs. The secondary structure, particle size and transparency of WPI were obviously changed by preheating. WPI preheated at 100°C (WPI100) could effectively improve the color stability of RAEs in the beverage model system. Importantly, the WPI100-RAEs in the beverage model system exhibited the smallest particle size and the weakest astringency effect. In addition, different preheated WPIs could interact with RAEs non-covalently, and the interaction forces are hydrogen bonding and van der Waals forces, among which WPI100 had the strongest binding ability to RAEs. These results will provide a new insight into the development of protein-anthocyanin beverages.
Collapse
Affiliation(s)
- Yun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Cheng Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jian Zhang
- The Food College of Shihezi University, Shihezi, Xinjiang 832003, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; The Food College of Shihezi University, Shihezi, Xinjiang 832003, China.
| |
Collapse
|
5
|
Zhao R, Lu Y, Wang C, Zhang X, Khan A, Wang C. Understanding molecular interaction between thermally modified β-lactoglobulin and curcumin by multi-spectroscopic techniques and molecular dynamics simulation. Colloids Surf B Biointerfaces 2023; 227:113334. [PMID: 37178459 DOI: 10.1016/j.colsurfb.2023.113334] [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: 01/04/2023] [Revised: 04/26/2023] [Accepted: 04/29/2023] [Indexed: 05/15/2023]
Abstract
This study elucidated the binding of curcumin (CUR) onto preliminary thermally modified β-lactoglobulin (β-LG). β-LG at pH 8.1 was heated at 75 °C, 80 °C and 85 °C for 10 min to construct denatured proteins (β-LG75, β-LG80, β-LG85). Steady and time-resolved fluorescence studies uncovered that CUR quenched proteins in simultaneous static and dynamic mode. Pre-heating β-LG improved its binding with CUR and the strongest affinity occurred in β-LG80. Fluorescence resonance energy transfer (FRET) analysis indicated that binding distance between CUR and β-LG80 was the smallest and energy transfer was the most efficient. β-LG80 had the highest surface hydrophobicity. Fourier-transform infrared (FT-IR) spectroscopy and differential scanning calorimeter (DSC) confirmed that CUR transferred from crystal to amorphous state after association with protein and revealed the contribution of hydrogen bonds. Combination of β-LG80 with CUR retained the antioxidant capacity of each component. Molecular dynamics simulation demonstrated enhanced hydrophobic solvent accessible surface area of β-LG80 compared with native protein. Data obtained from this study may provide useful information for comprehensively understanding the ability of β-lactoglobulin to bind hydrophobic substances under different environmental conditions like high temperature and alkaline medium.
Collapse
Affiliation(s)
- Ru Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yingcong Lu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ce Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xiaoge Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Abbas Khan
- Department of Nutrition and Health Promotion, University of Home Economic Lahore, Pakistan
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| |
Collapse
|
6
|
Investigation of structural changes in human serum albumin after binding with elaidic acid. J Mol Struct 2023. [DOI: 10.1016/j.molstruc.2022.134134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
7
|
Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability. Food Chem 2023; 400:134050. [DOI: 10.1016/j.foodchem.2022.134050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 07/30/2022] [Accepted: 08/26/2022] [Indexed: 11/21/2022]
|
8
|
Khalifa I, Lorenzo JM, Bangar SP, Morsy OM, Nawaz A, Walayat N, Sobhy R. Effect of the non-covalent and covalent interactions between proteins and mono- or di-glucoside anthocyanins on β-lactoglobulin-digestibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107952] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
9
|
Study on the mechanism of interaction between mulberry anthocyanins and yeast mannoprotein. Food Chem 2022; 405:135024. [DOI: 10.1016/j.foodchem.2022.135024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 11/14/2022] [Accepted: 11/19/2022] [Indexed: 11/25/2022]
|
10
|
Wang L, Wang X, Luo F, Li Y. Effect of ultrasound on
cyanidin‐3‐O
‐glucoside and β‐lactoglobulin binding interaction and functional properties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16037] [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]
Affiliation(s)
- Lijie Wang
- College of Food and Health, Jinzhou Medical University No. 5 Renmin Street Jinzhou 121001 China
| | - Xiaohan Wang
- College of Food and Health, Jinzhou Medical University No. 5 Renmin Street Jinzhou 121001 China
| | - Feng Luo
- College of Food and Health, Jinzhou Medical University No. 5 Renmin Street Jinzhou 121001 China
| | - Yuefei Li
- College of Food and Health, Jinzhou Medical University No. 5 Renmin Street Jinzhou 121001 China
| |
Collapse
|
11
|
Ma Z, Guo A, Jing P. Advances in dietary proteins binding with co-existed anthocyanins in foods: Driving forces, structure-affinity relationship, and functional and nutritional properties. Crit Rev Food Sci Nutr 2022; 63:10792-10813. [PMID: 35748363 DOI: 10.1080/10408398.2022.2086211] [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] [Indexed: 11/03/2022]
Abstract
Anthocyanins, which are the labile flavonoid pigments widely distributed in many fruits, vegetables, cereal grains, and flowers, are receiving intensive interest for their potential health benefits. Proteins are important food components from abundant sources and present high binding affinity for small dietary compounds, e.g., anthocyanins. Protein-anthocyanin interactions might occur during food processing, ingestion, digestion, and bioutilization, leading to significant changes in the structure and properties of proteins and anthocyanins. Current knowledge of protein-anthocyanin interactions and their contributions to functions and bioactivities of anthocyanin-containing foods were reviewed. Binding characterization of dietary protein-anthocyanins complexes is outlined. Advances in understanding the structure-affinity relationship of dietary protein-anthocyanin interaction are critically discussed. The associated properties of protein-anthocyanin complexes are considered in an evaluation of functional and nutritional values.
Collapse
Affiliation(s)
- Zhen Ma
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Anqi Guo
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| |
Collapse
|
12
|
Easy-to-Use Visual Sensing System for Milk Freshness, Sensitized with Acidity-Responsive N-Doped Carbon Quantum Dots. Foods 2022; 11:foods11131855. [PMID: 35804673 PMCID: PMC9265914 DOI: 10.3390/foods11131855] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/12/2022] [Accepted: 06/15/2022] [Indexed: 01/14/2023] Open
Abstract
This study established a flexible and eye-readable sensing system for the easy-to-use, visual detection of milk freshness, using acidity-responsive N-doped carbon quantum dots (N-CQDs). N-CQDs, rich in amino groups and with characteristic acidity sensitivity, exhibited high relative quantum yields of 25.2% and an optimal emission wavelength of 567 nm. The N-CQDs fluorescence quenching upon the dissociated hydrogen ions (H+) in milk and their reacting with the amino groups produced an excellent linear relation (R2 = 0.996) between the fluorescence intensity and the milk acidity, which indicated that the fluorescence of the N-CQDs was highly correlated with milk freshness. Furthermore, a fluorescence sensor was designed by depositing the N-CQDs on filter-papers and starch-gel films, to provide eye-readable signals under UV light. A fluorescence colorimetric card was developed, based on the decrease in fluorescence brightness as freshness deteriorated. With the advantages of high sensitivity and eye readability, the proposed sensor could detect spoiled milk in advance and without any preprocessing steps, offering a promising method of assessing food safety.
Collapse
|
13
|
Song J, Yu Y, Chen M, Ren Z, Chen L, Fu C, Ma ZF, Li Z. Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation. Front Nutr 2022; 9:938829. [PMID: 35782917 PMCID: PMC9247465 DOI: 10.3389/fnut.2022.938829] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Accepted: 05/30/2022] [Indexed: 12/13/2022] Open
Abstract
Although evidence shows that anthocyanins present promising health benefits, their poor stability still limits their applications in the food industry. Increasing the stability of anthocyanins is necessary to promote their absorption and metabolism and improve their health benefits. Numerous encapsulation approaches have been developed for the targeted release of anthocyanins to retain their bioactivities and ameliorate their unsatisfactory stability. Generally, choosing suitable edible encapsulation materials based on biopolymers is important in achieving the expected goals. This paper presented an ambitious task of summarizing the current understanding and challenges of biopolymer-based anthocyanin encapsulation in detail. The food-grade edible microencapsulation materials, especially for proteins and polysaccharides, should be employed to improve the stability of anthocyanins for effective application in the food industry. The influence factors involved in anthocyanin stability were systematically reviewed and highlighted. Food-grade proteins, especially whey protein, caseinate, gelatin, and soy protein, are attractive in the food industry for encapsulation owing to the improvement of stability and their health benefits. Polysaccharides, such as starch, pectin, chitosan, cellulose, mucilages, and their derivatives, are used as encapsulation materials because of their satisfactory biocompatibility and biodegradability. Moreover, the challenges and perspectives for the application of anthocyanins in food products were presented based on current knowledge. The proposed perspective can provide new insights into the amelioration of anthocyanin bioavailability by edible biopolymer encapsulation.
Collapse
Affiliation(s)
- Jiahui Song
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Yue Yu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
- *Correspondence: Yue Yu
| | - Minghuang Chen
- National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | - Lin Chen
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - Caili Fu
- National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Zheng feei Ma
- Department of Health and Environmental Sciences, Xi'an Jiaotong-Liverpool University, Suzhou, China
- Zheng feei Ma
| | - Zhanming Li
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
- National University of Singapore Suzhou Research Institute, Suzhou, China
| |
Collapse
|
14
|
Yuan E, Zhou M, Nie S, Ren J. Interaction mechanism between ZnO nanoparticles-whey protein and its effect on toxicity in GES-1 cells. J Food Sci 2022; 87:2417-2426. [PMID: 35590487 DOI: 10.1111/1750-3841.16193] [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: 02/20/2022] [Revised: 04/20/2022] [Accepted: 04/26/2022] [Indexed: 11/27/2022]
Abstract
The interaction between zinc oxide nanoparticles (ZnO NPs) and whey protein (WP) was studied. The gastric epithelial cell line (GES-1) was used to evaluate the toxicity intensity of ZnO NPs. The interaction mechanism of ZnO NPs and WP was studied by spectroscopic techniques. The results showed that the inhibitory effect of ZnO NPs on cells activity could be reduced when added to ZnO NPs at a concentration of 50 µg/ml. The fluorescence quenching mechanism of ZnO NPs on WP is a combination of dynamic and static quenching. The interaction force between ZnO NPs and WP can be considered as H-bond and VdW force, and they have two binding sites. The interaction between WP and ZnO NPs leads to the loosening of the structural skeleton of WP and the extension of peptide chain, which exposes the tyrosine (Tyr) and tryptophan (Trp) hydrophobic groups in the hydrophobic region of protein molecules and reduces the hydrophobicity of the microenvironment. The ZnO NPs might form a complex with WP through H-bond, hydrophobic interactions, and so on, leading to peptide chain rearrangement, and finally causing changes in the secondary structure of α-helix. Practical Application This study provides a theoretical basis for future research on the interaction between food ingredients and nanomaterials, the evaluation of toxicity of nanomaterials and the application scope of nanomaterials in food field.
Collapse
Affiliation(s)
- Erdong Yuan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Miao Zhou
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Shiying Nie
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jiaoyan Ren
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| |
Collapse
|
15
|
Ren S, Giusti MM. Comparing the effect of whey protein preheating temperatures on the color expression and stability of anthocyanins from different sources. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107273] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
16
|
Ren S, Rodriguez-Saona L, Giusti MM. Analyzing the Interaction between Anthocyanins and Native or Heat-Treated Whey Proteins Using Infrared Spectroscopy. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27051538. [PMID: 35268638 PMCID: PMC8911780 DOI: 10.3390/molecules27051538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 02/18/2022] [Accepted: 02/22/2022] [Indexed: 11/24/2022]
Abstract
The color stability of anthocyanins (ACN) has been shown to be improved by interaction with whey proteins (WP). In this study, we explore the ACN–WP interaction using Fourier transform infrared spectroscopy (IR). ACN from purple corn, grape, and black carrot (50 μM) were evaluated. IR spectra (4000–700 cm−1) were collected for native and preheated (40–80 °C) WP (5 mg/mL) and ACN–WP mixtures at pH 7.4. Soft independent modeling of class analogy was used to analyze the IR data. The WP secondary structure changed after heat treatments and after interaction with ACN. As expected, the WP α-helices decreased, and β-sheet increased after heat treatment. The intensities of the WP amide I and II bands decreased after ACN addition, revealing a decrease in the WP α-helix content. Higher preheating temperatures (70–80 °C) resulted in a more disordered WP structure that favored stronger WP–ACN interactions related to amide III changes. Addition of ACN stabilized WP structure due to heat denaturation, but different ACN structures had different binding affinities with WP. WP structure had less change after interaction with ACN with simpler structures. These results increase our understanding of ACN–WP interactions, providing a potential strategy to extend anthocyanin color stability by WP addition.
Collapse
|
17
|
Hu Q, Lai P, Chen F, Yu Y, Zhang B, Li H, Liu R, Fan Y, Deng Z. Whole mulberry leaves as a promising functional food: From the alteration of phenolic compounds during spray drying and in vitro digestion. J Food Sci 2022; 87:1230-1243. [DOI: 10.1111/1750-3841.16015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 08/27/2021] [Accepted: 11/23/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Qi‐rui Hu
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Peng‐wei Lai
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Fang Chen
- Jiangxi Provincial Key Laboratory of Preventive Medicine, School of Public Health Nanchang University Bayi Avenue Nanchang Jiangxi 330000 China
| | - Yan‐fang Yu
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
- Jiangxi Sericulture and Tea Research Institute Nanchang Jiangxi 330202 China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Rong Liu
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Yawei Fan
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| | - Ze‐yuan Deng
- State Key Laboratory of Food Science and Technology, College of Food Science Nanchang University Nanjing East Road Nanchang Jiangxi 330047 China
| |
Collapse
|
18
|
Farhadian S, Hashemi-Shahraki F, Amirifar S, Asadpour S, Shareghi B, Heidari E, Shakerian B, Rafatifard M, Firooz AR. Malachite Green, the hazardous materials that can bind to Apo-transferrin and change the iron transfer. Int J Biol Macromol 2022; 194:790-799. [PMID: 34838577 DOI: 10.1016/j.ijbiomac.2021.11.126] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 02/08/2023]
Abstract
Different groups of synthetic dyes might lead to environmental pollution. The binding affinity among hazardous materials with biomolecules necessitates a detailed understanding of their binding properties. Malachite Green might induce a change in the iron transfer by Apo-transferrin. Spectroscopic studies showed malachite green oxalate (MGO) could form the apo-transferrin-MGO complex and change the Accessible Surface Area (ASA) of the key amino acids for iron transfer. According to the ASA results the accessible surface area of Tyrosine, Aspartate, and Histidine of apo-transferrin significantly were changed, which can be considered as a convincing reason for changing the iron transfer. Moreover, based on the fluorescence data MGO could quench the fluorescence intensity of apo-transferrin in a static quenching mechanism. The experimental and Molecular Dynamic simulation results represented that the binding process led to micro environmental changes, around tryptophan residues and altered the tertiary structure of apo-transferrin. The Circular Dichroism (CD) spectra result represented a decrease in the amount of the α-Helix, as well as, increase in the β-sheet volumes of the apo-transferrin structure. Moreover, FTIR spectroscopy results showed a hypochromic shift in the peaks of amide I and II. Molecular docking and MD simulation confirmed all the computational findings.
Collapse
Affiliation(s)
- Sadegh Farhadian
- Department of Biology, Faculty of Science, Shahrekord University, Shahrekord, P. O. Box.115, Iran; Central Laboratory, Shahrekord University, Shahrekord, Iran.
| | - Fatemeh Hashemi-Shahraki
- Department of Biology, Faculty of Science, Shahrekord University, Shahrekord, P. O. Box.115, Iran; Central Laboratory, Shahrekord University, Shahrekord, Iran
| | - Sogand Amirifar
- Department of Biology, Faculty of Science, Shahrekord University, Shahrekord, P. O. Box.115, Iran; Central Laboratory, Shahrekord University, Shahrekord, Iran
| | - Saeid Asadpour
- Department of Chemistry, Faculty of Sciences, Shahrekord University, P. O. Box 115, Shahrekord, Iran.
| | - Behzad Shareghi
- Department of Biology, Faculty of Science, Shahrekord University, Shahrekord, P. O. Box.115, Iran; Central Laboratory, Shahrekord University, Shahrekord, Iran
| | - Ehsan Heidari
- Blood Transfusion Research Center, High Institute for Research and Education in Transfusion Medicine, Tehran, Iran
| | - Behnam Shakerian
- Cardiovascular Diseases Research Department, Shahrekord University of Medical Sciences, Shahrekord, Iran
| | - Mohammad Rafatifard
- Exercise Science/Physiology, Shahrekord University of Medical Sciences, Shahrekord, Iran
| | - Ali Reza Firooz
- Department of Chemistry, University of Isfahan, Isfahan, Iran
| |
Collapse
|
19
|
Zhao Y, Wang M, Zhang J, Xiong C, Huang G. The mechanism of delaying starch digestion by luteolin. Food Funct 2021; 12:11862-11871. [PMID: 34734615 DOI: 10.1039/d1fo02173g] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this study, the mechanisms of the delay of starch digestion by luteolin were revealed by studying the luteolin-PPA (porcine pancreatic α-amylase) interaction and luteolin-starch interaction. The luteolin-PPA interaction was investigated by inhibitory kinetics analysis, fluorescence quenching, circular dichroism (CD), Fourier transform infrared (FT-IR) spectroscopy and molecular docking. The results of the inhibitory kinetics revealed that luteolin was a mixed-type inhibitor of PPA and that the inhibitory action was reversible. Fluorescence spectroscopy (including fluorescence quenching and thermodynamics) and molecular docking analyses indicated that hydrogen bonds and hydrophobic forces were the main forces between PPA and luteolin. CD and FT-IR spectroscopy analyses showed that the interaction between luteolin and PPA changed the secondary structure of PPA and induced a decline in its activity. In addition, the luteolin-starch interaction was also studied using UV-visible absorption and X-ray diffraction analyses. These indicated that luteolin could bind with PPA, and that hydrogen bonds and van der Waals forces may be present. Overall, luteolin delayed starch digestion not only by binding with PPA but also by binding with starch. Thus, luteolin has the potential to prevent and control diabetes by being added into starch-based food to delay starch digestion.
Collapse
Affiliation(s)
- Yiling Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China.
| | - Ming Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China.
| | - Jinsheng Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China.
| | - Chunhong Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China.
| | - Ganhui Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, PR China.
| |
Collapse
|
20
|
Hashemi-Shahraki F, Shareghi B, Farhadian S. Characterizing the binding affinity and molecular interplay between quinoline yellow and pepsin. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.117317] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
21
|
Ren S, Jiménez-Flores R, Giusti MM. The interactions between anthocyanin and whey protein: A review. Compr Rev Food Sci Food Saf 2021; 20:5992-6011. [PMID: 34622535 DOI: 10.1111/1541-4337.12854] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/30/2021] [Accepted: 09/08/2021] [Indexed: 12/27/2022]
Abstract
Anthocyanins (ACN) are natural pigments that produce bright red, blue, and purple colors in plants and can be used to color food products. However, ACN sensitivity to different factors limits their applications in the food industry. Whey protein (WP), a functional nutritional additive, has been shown to interact with ACN and improve the color, stability, antioxidant capacity, bioavailability, and other functional properties of the ACN-WP complex. The WP's secondary structure is expected to unfold due to heat treatment, which may increase its binding affinity with ACN. Different ACN structures will also have different binding affinity with WP and their interaction mechanism may also be different. Circular dichroism (CD) spectroscopy and Fourier transform infrared (FTIR) spectroscopy show that the WP secondary structure changes after binding with ACN. Fluorescence spectroscopy shows that the WP maximum fluorescence emission wavelength shifts, and the fluorescence intensity decreases after interaction with ACN. Moreover, thermodynamic analysis suggests that the ACN-WP binding forces are mainly hydrophobic interactions, although there is also evidence of electrostatic interactions and hydrogen bonding between ACN and WP. In this review, we summarize the information available on ACN-WP interactions under different conditions and discuss the impact of different ACN chemical structures and of WP conformation changes on the affinity between ACN and WP. This summary helps improve our understanding of WP protection of ACN against color degradation, thus providing new tools to improve ACN color stability and expanding the applications of ACN and WP in the food and pharmacy industries.
Collapse
Affiliation(s)
- Shuai Ren
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
| | - Rafael Jiménez-Flores
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
| | - Maria Monica Giusti
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
| |
Collapse
|
22
|
Smułek W, Siejak P, Fathordoobady F, Masewicz Ł, Guo Y, Jarzębska M, Kitts DD, Kowalczewski PŁ, Baranowska HM, Stangierski J, Szwajca A, Pratap-Singh A, Jarzębski M. Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil. Molecules 2021; 26:molecules26195856. [PMID: 34641403 PMCID: PMC8510466 DOI: 10.3390/molecules26195856] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 09/07/2021] [Accepted: 09/20/2021] [Indexed: 12/19/2022] Open
Abstract
The use of natural surfactants including plant extracts, plant hydrocolloids and proteins in nanoemulsion systems has received commercial interest due to demonstrated safety of use and potential health benefits of plant products. In this study, a whey protein isolate (WPI) from a byproduct of cheese production was used to stabilize a nanoemulsion formulation that contained hempseed oil and the Aesculus hippocastanum L. extract (AHE). A Box-Behnken experimental design was used to set the formulation criteria and the optimal nanoemulsion conditions, used subsequently in follow-up experiments that measured specifically emulsion droplet size distribution, stability tests and visual quality. Regression analysis showed that the concentration of HSO and the interaction between HSO and the WPI were the most significant factors affecting the emulsion polydispersity index and droplet size (nm) (p < 0.05). Rheological tests, Fourier transform infrared spectroscopy (FTIR) analysis and L*a*b* color parameters were also taken to characterize the physicochemical properties of the emulsions. Emulsion systems with a higher concentration of the AHE had a potential metabolic activity up to 84% in a microbiological assay. It can be concluded from our results that the nanoemulsion system described herein is a safe and stable formulation with potential biological activity and health benefits that complement its use in the food industry.
Collapse
Affiliation(s)
- Wojciech Smułek
- Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-695 Poznań, Poland;
| | - Przemysław Siejak
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (P.S.); (Ł.M.); (H.M.B.)
| | - Farahnaz Fathordoobady
- Food, Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.)
| | - Łukasz Masewicz
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (P.S.); (Ł.M.); (H.M.B.)
| | - Yigong Guo
- Food, Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.)
| | | | - David D. Kitts
- Food, Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.)
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland;
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (P.S.); (Ł.M.); (H.M.B.)
| | - Jerzy Stangierski
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, Poland;
| | - Anna Szwajca
- Department of Synthesis and Structure of Organic Compounds, Faculty of Chemistry, Adam Mickiewicz University in Poznań, Uniwersytetu Poznańskiego 8, 61-614 Poznań, Poland;
| | - Anubhav Pratap-Singh
- Food, Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.)
- Correspondence: (A.P.-S.); (M.J.)
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (P.S.); (Ł.M.); (H.M.B.)
- Correspondence: (A.P.-S.); (M.J.)
| |
Collapse
|
23
|
Ren S, Giusti MM. The effect of whey protein concentration and preheating temperature on the color and stability of purple corn, grape and black carrot anthocyanins in the presence of ascorbic acid. Food Res Int 2021; 144:110350. [PMID: 34053543 DOI: 10.1016/j.foodres.2021.110350] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 02/25/2021] [Accepted: 03/20/2021] [Indexed: 12/15/2022]
Abstract
Our objective was to explore the effects of whey protein (WP) concentration and preheating temperature on anthocyanin color expression and stability over time in the presence of ascorbic acid. Anthocyanins from purple corn, grape or black carrot were mixed with native WP or preheated WP (40-80°C) in various concentrations (0-10 mg/mL) in pH 3 buffer containing 0.05% ascorbic acid and stored in the dark at 25 °C for 5 days. WP addition increased anthocyanin absorbance and protected anthocyanin from ascorbic acid-mediated degradation. Increasing WP concentration resulted in lower lightness and higher chroma, hue angle and color stability. The color loss of anthocyanin solutions decreased by 40%-50% when 10 mg/mL WP was added. Native WP showed more color enhancement and protection than thermally-induced WP. Increasing the WP preheating temperature resulted in less absorbance increase and more absorbance loss. Anthocyanin' half-life was improved by addition of WP in a dose dependent manner. Native WP addition (10 mg/mL) extended anthocyanin half-life by about 2 times for purple corn and grape, and 1.31 times for black carrot anthocyanin solutions. Preheating temperature did not significantly affect anthocyanin protection by WP. WP addition might enhance anthocyanin stability in beverages containing ascorbic acid, expanding anthocyanin application in foods.
Collapse
Affiliation(s)
- Shuai Ren
- The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Road, Columbus, OH 43210-1007, United States.
| | - M Monica Giusti
- The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Road, Columbus, OH 43210-1007, United States.
| |
Collapse
|
24
|
Arruda HS, Silva EK, Peixoto Araujo NM, Pereira GA, Pastore GM, Marostica Junior MR. Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems. Molecules 2021; 26:2632. [PMID: 33946376 PMCID: PMC8125576 DOI: 10.3390/molecules26092632] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/23/2021] [Accepted: 04/29/2021] [Indexed: 12/15/2022] Open
Abstract
Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins' applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.
Collapse
Affiliation(s)
- Henrique Silvano Arruda
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Eric Keven Silva
- Department of Food Engineering, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
| | - Nayara Macêdo Peixoto Araujo
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Gustavo Araujo Pereira
- School of Food Engineering, Institute of Technology, Federal University of Pará, Augusto Corrêa Street S/N, Belém 66075-110, Brazil;
| | - Glaucia Maria Pastore
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Mario Roberto Marostica Junior
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
| |
Collapse
|