Gastro-pancreatic release of phenolic compounds incorporated in a polyphenols-enriched cheese-curd

Ahmed Helal,Davide Tagliazucchi,Elena Verzelloni,Angela Conte

doi:10.1016/j.lwt.2014.10.037

Ahmed Helal, Davide Tagliazucchi + Show 2 more

Open Access

https://doi.org/10.1016/j.lwt.2014.10.037

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Abstract

As functional food, enriched cheese has recently been developed. The main objectives of this study were to investigate the role of casein in the retention of polyphenol during curd formation and the release of polyphenols during in vitro gastro-pancreatic digestion of polyphenols-enriched cheese and their contribution to the antioxidant activity of digested curd. Polyphenols showed high retention coefficient in curd. The retention coefficient of polyphenol was related to the binding affinity to casein and to their hydrophilicity. The polyphenols should be added before milk coagulation since the binding decreases as casein molecules aggregate. During in vitro gastro-pancreatic digestion steps, polyphenols were released from curd due to the dilution in gastric fluid and to casein proteolysis. The addition of polyphenols to curd determined a relevant increase of antioxidant activity respect to the curd control even a part of polyphenols is degraded by alkaline pH of pancreatic fluid. Our results suggested the possibility of producing highly nutritive value cheese with high release of the polyphenols during digestion. In addition, the whey, which contains polyphenols, can be involved in different products to maximize its utilization.

Highlights

IntroductionMuch more attention has been paid to polyphenolic compounds
Over the last years, much more attention has been paid to polyphenolic compounds
According to Han et al (2011a), this decrease can be attributed to hydrophobic interaction between milk proteins and polyphenols, which would reduce the quantity of entrapped water in protein polymeric networks during the formation of cheese curd

Summary

Introduction

Much more attention has been paid to polyphenolic compounds They are the major source of antioxidants in human diet, and show a wide range of activities such as anti-carcinogenic, anti-inflammatory, anti-atherosclerotic, angiogenesis and cell proliferation inhibitory activities (Crozier, Jaganath, & Clifford, 2009; Verzelloni, Tagliazucchi, Del Rio, Calani, & Conte, 2011; Conte, Pellegrini, & Tagliazucchi, 2003). The incorporation of bioactive compounds during the manufacturing of innovative functional foods became of important interest to improve the nutritional and healthy properties of certain types of food. Recent examples on this topic involved the incorporation of bioactive phenolic compounds in yogurt (Chouchouli et al, 2013), ice cream (Çam, Içyer, & Erdoğan, 2014) and cheese (Han et al, 2011a). Han et al (2011b) developed a functional cheese product containing polyphenolic compounds

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