Sensory and Biological Potential of Encapsulated Common Bean Protein Hydrolysates Incorporated in a Greek-Style Yogurt Matrix.

Samantha Free-Manjarrez,Hugo Espinosa-Andrews,Norma Morales-Hernández,Luis Mojica

doi:10.3390/polym14050854

Samantha Free-Manjarrez, Hugo Espinosa-Andrews + Show 2 more

Open Access

https://doi.org/10.3390/polym14050854

Copy DOI

Abstract

The work aimed to develop a gel as a protective barrier of common bean protein hydrolysates to be incorporated into a Greek-style yogurt and evaluate the sensory perception and biological potential. The gel was formed by complex coacervation and induced heat at a pH 3.5 and 3:1 biopolymer ratio (whey protein and gum arabic). The gel presented a 39.33% yield, low syneresis (0.37%), and a gel strength of 100 gf. The rheological properties showed an elastic behavior (G′ > G″). The gel with the most stable characteristics favored the incorporation of 2.3 g of hydrolysates to be added into the Greek-style yogurt. Nutritionally, the Greek-style yogurt with the encapsulated hydrolysates presented 9.96% protein, 2.27% fat, and 1.76% carbohydrate. Syneresis (4.64%), titratable acidity (1.39%), and viscoelastic behavior presented similar characteristics to the Greek-style control yogurt. The bitterness and astringency in yogurt with encapsulated hydrolysates decreased 44% and 52%, respectively, compared to the yogurt control with the unencapsulated hydrolysates. The Greek-style yogurt with the encapsulated hydrolysates showed the ability to inhibit enzymes related to carbohydrate metabolism (α-amylase (92.47%) and dipeptidyl peptidase-4 (75.24%) after simulated gastrointestinal digestion). The use of gels could be an alternative to transporting, delivering, and masking off-flavors of common bean protein hydrolysates in food matrices to decrease glucose absorption for type 2 diabetes patients.

Highlights

Functional foods have attracted the interest of the food industry and consumers due to their essential role in preventing non-communicable diseases [1–3]
The aims of this work were: (1) to generate a gel as a protective barrier for common bean protein hydrolysates from a whey protein concentrate and gum arabic by complex coacervation; (2) to incorporate the gel with common bean protein hydrolysates into a Greek-style-yogurt; and (3) evaluate the sensory perception and biological potential of Greek-style yogurt with common bean protein hydrolysates
Due to the interest in the consumption of functional foods, a gel based on gum arabic and whey protein concentrate was developed by complex coacervation and induced heat

Summary

Introduction

Functional foods have attracted the interest of the food industry and consumers due to their essential role in preventing non-communicable diseases [1–3]. As the protein hydrolyzes, it provides a bitter or astringent taste in foods [12,13]. These compounds could react and interact with other components during food processing and storage, changing their composition and potential health benefits. Encapsulation is an important technology for the stability of bioactive peptides in the development of functional foods. An encapsulation alternative is a gel; its properties can be manipulated to develop a food grade system for encapsulating bioactive ingredients, improving their stability and delivery. Recent research demonstrated that the encapsulation of peptides is an alternative to stabilize and preserve the biological potential of bioactive compounds and improve food acceptance [25–28]. Casein hydrolysates were encapsulated by complex coacervation using a soy protein isolate and pectin; the bitter taste and stability were improved by encapsulation [30]

Objectives

Methods

Results

Conclusion