Abstract
Aqueous extract of Pituranthos scoparius as a biopreservative against lipid oxidation of an emulsion and use of SDS-PAGE to study protein-polyphenols interactions
Highlights
Many natural and processed food products are in an emulsion state, totally or partially, or existed, for a time, in this state [1]
The highest flavonoid content was obtained for the 5% cut plant material (2.03%) whereas the lowest content was obtained for the powder plant material (0.90%) (P ≤ 0.05)
From the findings of the present study, we can conclude that P. scoparius is a potential source of bioactive compounds that exert a protective effect against oxidation
Summary
Many natural and processed food products are in an emulsion state, totally or partially, or existed, for a time, in this state [1]. Whey was traditionally defined as a by-product of cheese-making and considered for years as a waste by the cheese producers, with little or even no commercial value Nowadays, this idea is totally vanished as whey is gaining greater interest for food technologists. This idea is totally vanished as whey is gaining greater interest for food technologists In this context, whey is regarded as an inexpensive source of high nutritional quality protein for uses as a physiologically functional food ingredient. Whey is regarded as an inexpensive source of high nutritional quality protein for uses as a physiologically functional food ingredient This allows to consider whey as a co-product of cheese-making rather than an abundant by-product of cheese food industries [6,7]. Whey proteins are often used to improve food products because of their high nutritional quality and their versatile functional properties [10]
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