Abstract
Non-covalent complexation interactions are known to occur between bioactive compounds and proteins. While formulating with these components can have positive outcomes such as stabilization of colors and actives, it can also result in changes to the structures and physical properties of proteins, affecting product functionality and sensory attributes. Previous experiments reported measurable changes in the physico-chemical properties of whey protein isolate (WPI) dispersions upon formulation with Aronia berry extract, ascribing changes to protein-polyphenol (PP) interactions in the systems. Pure gallotannin, beet extract, and cranberry extract, providing a diverse variety structures and sizes, were selected for further experimentation and comparison with the effects of Aronia extract. Concentrated dispersions with varying WPI:sucrose ratios, formulated with several bioactives contents from multiple different sources were analyzed to identify the effects of different bioactives on physico-chemical properties of dispersions. Dispersions formulated with cranberry extract demonstrated the largest increases in surface tensions, viscosities, and particle sizes, while those formulated with beet extract were the least affected by the presence of bioactives, suggesting that different bioactives and extracts had varying propensities for complexation interactions with WPI, despite their relatively low levels of addition (0, 0.5, and 1%).Graphical
Highlights
Consumer interest is often a catalyst for the development of new and improved products in the food industry
This was observed for samples prepared with pure gallotannin, Aronia extract, and cranberry extract (0.5% PP), and the two-way ANOVAs and Student’s t-tests used to analyze data confirmed that formulations with 1:0 whey protein isolate (WPI): sucrose ratios had significantly lower (p < 0.05) surface tensions than those with 1:1 WPI:sucrose
Dispersions formulated with beet extract did not have significant changes in surface tension with different WPI:sucrose ratios (p > 0.05), which can be observed in Fig. 1a for data with triangle markers
Summary
Consumer interest is often a catalyst for the development of new and improved products in the food industry. Condensed tannins are more abundant in the human diet and include proanthocyanidins, the main bioactive pigment compounds lending the red-purple color to cranberries and other fruits and vegetables (Oliveira et al 2013). Hydrolysable tannins such as gallotannin, while less common in the human diet, can be found in almonds and mango peel (Girard & Awika 2020). While relatively small and water-soluble, are nitrogenous and not chemically or structurally related to anthocyanins They can be divided into betaxanthins and betacyanins, including betanin, the main bioactive compound imparting the deep red-violet color in beets (Miguel 2018; de Mejia et al 2020)
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