Abstract
The aim of this research was phenolics and protein characterization and antioxidant properties evaluation of skimmed thermally treated goat’s milk powder enriched with different concentration of grape pomace seed extract (SE). The dominant phenolics in SE were phenolic acids, flavan–3-ols and procyanidins. Different electrophoretic techniques together with UHPLC-MS/MS analysis revealed the presence of phenolics-protein interactions in the samples, mainly procyanidins with whey protein/caseins complexes. Addition of SE into thermally treated goat’s milk significantly improved antioxidant properties of goat’s milk such as TAC, FRP, DPPH• and ABTS•+ scavenging activity. Gallic acid, catechin, and procyanidins mostly contributed to these activities. The schematic representation of phenolics–casein micelles interactions in thermally treated goat’s milk enriched with SE was given. The addition of SE into thermally treated goat’s milk can be a promising strategy in food waste recovery and to enhance the beneficial health effects of goat’s milk-based functional foods.
Highlights
Winemaking processes generate a considerable quantity of by-products, which can be used as a rich source of highly valuable phenolic compounds (PCs) possessing broad range of biological activities, such as antioxidant, anticarcinogenic, anti-inflammatory, and cardioprotective properties, etc. [1,2,3]
Characterization and quantification of phenolic compounds of aqueous grape pomace seed extract, which was further used in the milk/SE formulation was performed using a Ultra high-performance liquid chromatography (UHPLC)-Orbitrap MS4 analyzer (Table 1)
As can be observed (Figure 1c), the intensity of the bands corresponding to whey protein/casein (WP/CN) complexes of treated milk/seed extract (TME) samples gradually increased with grape pomace seed extract amount in TME samples (TME1 < TME2 < TME3), in comparison to that of treated milk (TM) sample (Figure 1c, Table 3). These results indicated to the presence of interactions between phenolic compounds and heat-induced high molecular weight (HMW) complexes in TME samples that are not disturbed in non-dissociative and non-reducing conditions
Summary
Winemaking processes generate a considerable quantity of by-products (pomace, seed, skin and stem), which can be used as a rich source of highly valuable phenolic compounds (PCs) possessing broad range of biological activities, such as antioxidant, anticarcinogenic, anti-inflammatory, and cardioprotective properties, etc. [1,2,3]. Winemaking processes generate a considerable quantity of by-products (pomace, seed, skin and stem), which can be used as a rich source of highly valuable phenolic compounds (PCs) possessing broad range of biological activities, such as antioxidant, anticarcinogenic, anti-inflammatory, and cardioprotective properties, etc. In addition to being motivated by environmental issues, the potential use of grape by-products gives the possibility of improving food quality and developing highly valuable ingredients [4,5]. It has been assumed that about 70% of the total phenolic compounds remain in grape pomace after processing, while the largest part of extractable phenolics originated from the seed which represents approximately 38–52% of solid by-products from the wine industry [4]. It gives them the potential to be used as a functional additive or synthetic antioxidant replacer in many food products [4].
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