Encapsulation of Cinnamic Acid on Plant-Based Proteins: Evaluation by HPLC, DSC and FTIR-ATR.

Ivana Buljeta,Ivana Jelić,Mirela Kopjar,Vanja Kelemen,Josip Šimunović,Anita Pichler

doi:10.3390/plants10102158

Abstract

Plant-based protein matrices can be used for the formulation of delivery systems of cinnamic acid. Pumpkin, pea and almond protein matrices were used for the formulation of dried complexes. The matrices were used in varying amounts (1%, 2%, 5% and 10%) whilst the amount of cinnamic acid was maintained constant. The obtained complexes were analyzed by HPLC, DSC and FTIR-ATR. The highest amounts of cinnamic acid were determined on complexes prepared by the lowest amounts of protein matrices, regardless of their type. The highest affinity for cinnamic acid adsorption was determined for the pumpkin protein matrix. DSC analysis revealed that adsorption of cinnamic acid caused an increase in the thermal stability of the almond protein matrix, while the other two matrices had the opposite behavior. The complexation of protein matrices and cinnamic acid was proven by recording the IR spectra. The obtained complexes could have potential applications in food products to achieve enrichment with cinnamic acid as well as proteins.

Highlights

Varying amounts of carriers and a constant amount of cinnamic acid were used for complexation in order to evaluate their influence on the adsorption of the targeted phenolic acid
Formulated protein complexes were characterized by HPLC, Differential Scanning Calorimetry (DSC) and FTIR analyses
Plant-based protein matrices can be used for the encapsulation of cinnamic acid

Summary

Introduction

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Consumer demands are directed towards healthy and naturally functional food products which can provide both nutritional and health-related benefits. Consumers’ demand simplified meal preparation and consumption as well as healthy snacking options in and outside of their homes [4,6,7,8] With this objective, different food ingredients/complexes were prepared based on different types of proteins and phenolics. Plant sources used for the isolation of proteins are soybeans, sunflowers, legume seeds, corn kernels, wheat, quinoa, peas, rice, pumpkin seeds, hemp and peanuts Their low price and high availability make them desirable additives in the food industry.

Results and Discussion

Materials

Conclusions