Stable Binding of Alternative Protein-Enriched Food Matrices with Concentrated Cranberry Bioflavonoids for Functional Food Applications

Abstract

Defatted soy flour (DSF), soy protein isolate (SPI), hemp protein isolate (HPI), medium roast peanut flour (MPF) and pea protein isolate (PPI) stably bind and concentrate cranberry (CB) polyphenols, creating protein/polyphenol-enriched matrices. Proanthocyanidins (PAC) in the enriched matrices ranged from 20.75 mg/g (CB-HPI) to 10.68 mg/g (CB-SPI). Anthocyanins (ANC) ranged from 3.19 mg/g (CB-DSF) to 1.68 mg/g (CB-SPI), while total phenolics (TP) ranged from 37.61 mg/g (CB-HPI) to 21.29 mg/g (CB-SPI). LC-MS indicated that the enriched matrices contained all identifiable ANC, PAC and flavonols present in CB juice. Complexation with SPI stabilized and preserved the integrity of the CB polyphenolic components for at least 15 weeks at 37 °C. PAC isolated from enriched matrices demonstrated comparable anti-adhesion bioactivity to PAC isolated directly from CB juice (MIC 0.4 to 0.16 mg/mL), indicating their potential utility for maintenance of urinary tract health. Approximately 1.0 g of polyphenol-enriched matrix delivered the same amount of PAC available in one cup (300 mL) of commercial CB juice cocktail; which has been shown clinically to be the prophylactic dose for reducing recurring urinary tract infections. CB-SPI inhibited gram- positive and gram-negative bacterial growth. Nutritional and sensory analyses indicated that the targeted CB-matrix combinations have high potential for incorporation in functional food formulations.

Bioactive Capacity, Sensory Properties, and Nutritional Analysis of a Shelf Stable Protein-rich Functional Ingredient with Concentrated Fruit and Vegetable Phytoactives

“…The experiments demonstrated that binding process does not alter the anti-inflammatory activity of phytochemicals, but stabilized them in a dry concentrated form. These results support our previous findings indicating that the binding process does not affect the biological activity of phytochemicals [16].…”

“…Fortification of the SPI matrices with muscadine or kale bioactives did not raise the estimated calories/100 g dry matrix (366 and 376 cal/ 100 g for muscadine and kale, respectively compared to The changes in proximate analysis for some muscadine fortified ingredients can be attributed to solubility of some of the protein isolates in the discarded supernatant after centrifugation with the juice [16]. Protein decrease in the kale fortified proteins is due to the increase in weight (due to addition of the vegetable compounds) of the final product by the co-drying technique which led to dilution of proteins per 100 g dry wt.…”

“…The biofortified matrices were ground into fine powders (flours) and stored at −20°C. The supernatant (containing sugars, pectin, and water from the juice) was discarded [9,16]. Because raw kale contains myrosinase enzyme, which will cause, after cell disruption, autolytic breakdown of the healthprotective glucosinolates [14], it was necessary to deactivate this enzyme prior to juicing.…”

Safety profile of solid lipid nanoparticles loaded with rosmarinic acid for oral use: in vitro and animal approaches

“…2 There is a growing interest on the possibility of polyphenols application (including RA) in functional foods, nutraceutical, and pharmaceutical industries. [2][3][4][5] However, the effectiveness of polyphenols depends on preserving the stability and bioavailability of the active ingredients.…”

Concentrating Immunoprotective Phytoactive Compounds from Fruits and Vegetables into Shelf-stable Protein-rich Ingredients

“…Recently, we reported on a straightforward food grade technology for biofortification of edible proteins with fruit phytoactives [11,12]. Both bioavailability and healthprotective efficacy of the phytoactive constituents were enhanced by the co-delivery with edible proteins in a complexed aggregate matrix [13].…”