The interaction of cocoa polyphenols with milk proteins studied by proteomic techniques

Gallo, Monica; Vinci, Giovanni; Graziani, Giulia; Simone, Carmela De; Ferranti, Pasquale

doi:10.1016/j.foodres.2013.07.011

Cited by 87 publications

(59 citation statements)

References 48 publications

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“…This different behaviour could be due to the presence of polyphenol compounds in sulla honey, such as gallic acid , which showed a greater affinity for sulphur peptides forming covalent bonds through a mechanism mediated by quinine including the thiol group (Hassan et al 2013), thus resulting in a masking effect of the total antioxidant capacity. In support of this, Gallo et al (2013) observed that, for whey proteins, the formation of the protein-polyphenol complexes occurs through a covalent binding of SH-free group of the free cysteine residue of the protein, while noncovalent interactions take place between casein and polyphenols.…”

Section: Antioxidant Capacity Of Kefirmentioning

confidence: 84%

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Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage

Perna

Simonetti

Gambacorta

2018

Int J of Dairy Tech

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The aim of this work was to evaluate the phenolic content and antioxidant activity of donkey kefir fortified with sulla honey and rosemary essential oil, during refrigerated storage. The type of flavouring strongly influenced the antioxidant activity of the kefir: rosemary essential oil kefir showed the highest 2,2′‐azino‐bis‐(3‐ethylbenzthiazoline‐6‐sulfonic acid values; sulla honey kefir showed the highest ferric‐reducing antioxidant power values but, at the same time, in both fortified kefirs, the thiol content decreased, probably because of the formation of polyphenol‐protein complexes that would have influence the availability of bioactive components. The antioxidant activity increased significantly during refrigerated storage, showing the highest values after 15 days. Sensory analysis highlighted the fact that the donkey kefir was well accepted by consumers. Addition of sulla honey resulted in the highest acceptability, while addition of rosemary essential oil kefir was less accepted by consumers. This knowledge provides a basis that could lead to the production of fortified donkey kefir with specific nutraceutical characteristics.

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Section: Antioxidant Capacity Of Kefirmentioning

confidence: 84%

“…In support of this, Gallo et al . () observed that, for whey proteins, the formation of the protein–polyphenol complexes occurs through a covalent binding of SH‐free group of the free cysteine residue of the protein, while noncovalent interactions take place between casein and polyphenols.…”

Section: Resultsmentioning

confidence: 99%

Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage

Perna

Simonetti

Gambacorta

2018

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…However, in the majority of cases, this loss was probably the result of possible interactions between polyphenols and proteins contained in milk and whey powder, intensified mixing time to which chocolate masses are subjected. As Gallo, et al [48] points out, polyphenol-protein interactions may occur in milk chocolates, resulting in compounds that are inaccessible to the components of the reaction, while limiting their availability and in vitro oxidative potential. These studies showed a 15% decrease in the assay of polyphenols combined with casein, a 25% decrease in combination with whey proteins and almost 40% decrease in combination with pure ß-lactoglobulin (the main whey protein of milk).…”

Section: Results Of Polyphenols Content Determination In Chocolate MImentioning

confidence: 99%

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

et al. 2020

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The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions, as well as milk powder obtained by spray and cylindrical drying were used. The analysis that was carried out showed that the protein content of powdered milk products ranged from about 11.6% (w/w) to over 31% (w/w). Lower content of polyphenols and lower antioxidant activity were shown in the masses to which the addition of milk with higher protein content was applied. The analysis of antioxidant character of chocolate milk masses showed higher total polyphenols content in masses prepared from unroasted cocoa beans liquor.

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“…However, milk was added into the formulation to lower the astringency cause by the addition of coffee silverskin. A low loss in nutritional quality was obtained considering that only a small part of proteins can interact with the polyphenols present in the matrix (Gallo et al, 2013). Additionally, the addition of milk and sugar may stabilize the antioxidant activity of the beverage (Vasundhara et al, 2008) …”

Section: Resultsmentioning

confidence: 99%

Linear Programming Formulation of a Dairy Drink Made of Cocoa, Coffee and Orange By-Products

Quijano-Avilés

Franco-Agurto

Suárez-Quirumbay

et al. 2016

Emir. J. Food Agric

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The interaction of cocoa polyphenols with milk proteins studied by proteomic techniques

Cited by 87 publications

References 48 publications

Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage

Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

Linear Programming Formulation of a Dairy Drink Made of Cocoa, Coffee and Orange By-Products

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