Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion

Villalva, Marisol; Jaime, Laura; Arranz, Elena; Zhao, Zhengtao; Corredig, Milena; Reglero, Guillermo; Santoyo, Susana

doi:10.1016/j.foodres.2019.108922

Cited by 23 publications

(11 citation statements)

References 46 publications

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“…Native-PAGE patterns confirmed the intensive denaturation and participation of whey proteins (β-LG and α-LA) and κ-casein in heat-induced complexes (Figure 1c, lines 2-5). Heat-induced whey protein aggregates have an increased affinity for binding phenolics and play a critical role in strengthening phenolics-casein interactions [25,26,37]. As can be observed (Figure 1c), the intensity of the bands corresponding to whey protein/casein (WP/CN) complexes of TME samples gradually increased with grape pomace seed extract amount in TME samples (TME1 < TME2 < TME3), in comparison to that of TM sample (Figure 1c, Table 3).…”

Section: Electrophoretic Analysis Of M Tm and Tme Powder Samplesmentioning

confidence: 70%

“…Participation of κ-; αand β-casein in the formation of heatinduced complexes encourages better linkages and uniform distribution of micelle-bound complexes, which contribute to absence of free soluble complexes [24]. Previous reports by Rahimi Yazdi and Corredig [26] and Villalva et al [37] have shown that this heatinduced WPs complexes increased and enhanced binding affinity of casein micelles to phenolic compounds.…”

Section: Modelmentioning

confidence: 87%

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Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties

et al. 2021

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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.

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Section: Electrophoretic Analysis Of M Tm and Tme Powder Samplesmentioning

confidence: 70%

Section: Modelmentioning

confidence: 87%

Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties

et al. 2021

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“…Nano-carrier systems have shown many advantages in the encapsulation of phenolic compounds, such as uniform morphology, high encapsulation efficiency, increased solubility, thermal and storage stability, as well as improved bioactivity. 47,[49][50][51]…”

Section: Main Challenges To Using Phenolic Compounds As Functional In...mentioning

confidence: 99%

“…Nanotechnology involves various strategies using different materials at nanoscale dimensions to fabricate devices widely employed in the electronic and food industries, as well as in the pharmaceutical and biomedical fields. Nano‐carrier systems have shown many advantages in the encapsulation of phenolic compounds, such as uniform morphology, high encapsulation efficiency, increased solubility, thermal and storage stability, as well as improved bioactivity 47,49‐51 …”

Section: Main Challenges To Using Phenolic Compounds As Functional In...mentioning

confidence: 99%

Biopolymer nanoparticles: a strategy to enhance stability, bioavailability, and biological effects of phenolic compounds as functional ingredients

2021

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Phenolic compounds are abundant in nature and have multiple beneficial effects on human health due to their antioxidant, anti-inflammatory, antithrombotic, antiallergenic, anticancer, and antiatherosclerotic properties. For this reason, phenolics are becoming relevant functional ingredients for several industries, mainly the food industry, derived from food consumer exigencies and regulations. However, the use of their beneficial properties still presents some limitations, such as chemical instability under environmental and processing conditions, which leads to structural changes and compromises their biological activities. They also present poor water solubility and sensitivity to pH changes, decreasing their bioavailability in the organism. The technologies for extraction and stabilization of these compounds have evolved rapidly in the development of different delivery systems to encapsulate sensitive active molecules. Biopolymeric nanoparticles are biodegradable polymer-based colloidal systems with sizes ranging from 1 to 1000 nm, and different techniques can be carried out to develop them. These systems have emerged as a green and effective alternative to improve stability, bioavailability, and biological effects of phenolic compounds. This comprehensive review aims to present an overview of recent advances in encapsulation processes of phenolic compounds within biopolymer nanoparticles as delivery systems and the impact on their physicochemical properties and biological effects after encapsulation.

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“…Moreover, the higher charge on the protein surface provides further stability to the emulsion, because the adsorbed proteins have electrostatic repulsion between them, preventing flocculation and coalescence [51]. In general, polyphenolic compounds exhibit antioxidant activities [52]. The total phenolic contents of the UPP and PPN were 77.6 and 88.1 mg/g, respectively (Table 3).…”

Section: Emulsion Propertiesmentioning

confidence: 99%

Pea Protein Nanoemulsion Effectively Stabilizes Vitamin D in Food Products: A Potential Supplementation during the COVID-19 Pandemic

et al. 2021

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Vitamin D deficiency is a global issue which has been exacerbated by the COVID-19 pandemic-related lockdowns. Fortification of food staples with vitamin D provides a solution to alleviate this problem. This research explored the use of pea protein nanoemulsion (PPN) to improve the stability of vitamin D in various food products. PPN was created using a pH-shifting and ultrasonication combined method. The physicochemical properties were studied, including particle size, foaming ability, water holding capacity, antioxidant activity, and total phenolic contents. The fortification of several food formulations (non-fat cow milk, canned orange juice, orange juice powder, banana milk, and infant formula) with vitamin D–PPN was investigated and compared to raw untreated pea protein (UPP) regarding their color, viscosity, moisture content, chemical composition, vitamin D stability, antioxidant activity, and morphology. Finally, a sensory evaluation (quantitative descriptive analysis, and consumer testing) was conducted. The results show that PPN with a size of 21.8 nm protected the vitamin D in all tested products. PPN may serve as a potential carrier and stabilizer of vitamin D in food products with minimum effects on the taste and color. Hence, PPN may serve as a green and safe method for food fortification during the COVID-19 pandemic.

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Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion

Abstract: Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion,

Cited by 23 publications

References 46 publications

Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties

Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties

Biopolymer nanoparticles: a strategy to enhance stability, bioavailability, and biological effects of phenolic compounds as functional ingredients

Pea Protein Nanoemulsion Effectively Stabilizes Vitamin D in Food Products: A Potential Supplementation during the COVID-19 Pandemic

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