Issue 6, 2020

Formulation of protein–polyphenol particles for applications in food systems

Abstract

Consumers are demanding healthy nutritious foods rich in protein (both plant and animal) and biologically-active phytochemicals from plants, which can help the body to sustain a stronger immune system and fight against oxidative stress. The aim of this study was to determine the conditions required to enhance the concentration of bioactive phenolics and protein in aggregate particles formed with whey or rice protein isolates and polyphenol-rich berry juices (cranberry and blueberry), and to evaluate properties associated with food structural functionality and stability. Different protein concentrations (10, 15 and 20% w/w) and mixing durations were tested in order to study their effects on particle formation. Addition of juices significantly increased the aggregation of whey proteins in suspensions at pH 4.5, resulting in a trimodal distribution of protein–polyphenol particles: sizes at 5 μm, 30 μm, and above 100 μm. However, the addition of polyphenol-rich juices did not markedly alter aggregation or particle size distribution for rice proteins, as compared to rice protein particles formed with imitation juice. The particles formed with 10% w/w whey protein and blueberry juice yielded the highest total phenolic (27 mg g−1 particle) and protein content (805 mg g−1 particle); therefore, only 25 g of protein–polyphenol particles delivered simultaneously 20 g of protein, and the equivalent blueberry polyphenols (∼0.64 g total polyphenolics) in two servings (150 g) of blueberries. Particles formed with whey protein and blueberry juice significantly improved foam stability and drainage half-life. Protein–polyphenol particles can be designed as ingredients to stabilize food structures and to increase delivery of health protective polyphenols and proteins in the diet.

Graphical abstract: Formulation of protein–polyphenol particles for applications in food systems

Article information

Article type
Paper
Submitted
20 Jan 2020
Accepted
18 May 2020
First published
18 May 2020

Food Funct., 2020,11, 5091-5104

Formulation of protein–polyphenol particles for applications in food systems

J. T. Diaz, E. A. Foegeding and M. A. Lila, Food Funct., 2020, 11, 5091 DOI: 10.1039/D0FO00186D

To request permission to reproduce material from this article, please go to the Copyright Clearance Center request page.

If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.

If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.

Read more about how to correctly acknowledge RSC content.

Social activity

Spotlight

Advertisements