Whey and soy proteins as wall materials for spray drying rosemary: effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage
| dc.contributor.author | Grace, Mary Halim | |
| dc.contributor.author | Hoskin, Roberta Targino | |
| dc.contributor.author | Xiong, Jia | |
| dc.contributor.author | Lila, Mary Ann | |
| dc.date.accessioned | 2021-12-15T14:06:12Z | |
| dc.date.available | 2021-12-15T14:06:12Z | |
| dc.date.issued | 2021-09 | |
| dc.description.resumo | A straightforward protocol was developed to produce rosemary particles using whey and soy protein carriers. The post-processing retention of carnosic acid (CA), carnosol (CR) and rosmarinic acid (RA), their bioaccessibility, in vitro antioxidant activity, and storage stability were investigated in protein-rosemary particles compared to rosemary extract (RME). Solids recovery was highest for whey protein or whey-inulin blend complexed with rosemary (R–WPI, R–WIN, ~90%), followed by soy protein or soy-inulin (R–SPI, R–SIN, 60% and 70%); all were higher than rosemary alone (RME, 52%). Protein or protein/inulin carriers significantly enhanced retention of CR (36.8–50.7 mg/g) and CA (17.1–19.6 mg/g) compared to RME (19.8 mg/g and 8.3 mg/g, respectively). In vitro digestibility showed that whey protein isolate increased the bioaccessibility of CA and CR, with no effect on RA, which was highly bioaccessible in all formulations. The rosemary-protein-treatments retained high antioxidant activity measured by ROS and NO assays. CR and CA were particularly stable during 20 weeks of storage in protein-rosemary particles, and stayed at their higher concentration compared to RME. Water activity was below 0.5 and remarkable color stability was observed during storage. Overall, spray dried protein-rosemary particles constitute a creative solution to deliver preserved phytochemicals in a high-protein food format | pt_BR |
| dc.identifier.citation | GRACE, Mary H.; Hoskin, Roberta ; XIONG, Jia; LILA, Mary Ann. Whey and soy proteins as wall materials for spray drying rosemary: Effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 149, p. 111901, 2021. Disponível em: https://www.sciencedirect.com/science/article/abs/pii/S0023643821010549?via%3Dihub. Acesso em: 04 nov. 2021. https://doi.org/10.1016/j.lwt.2021.111901 | pt_BR |
| dc.identifier.doi | 10.1016/j.lwt.2021.111901 | |
| dc.identifier.uri | https://repositorio.ufrn.br/handle/123456789/45375 | |
| dc.language | en | pt_BR |
| dc.publisher | Elsevier | pt_BR |
| dc.rights | Attribution 3.0 Brazil | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/br/ | * |
| dc.subject | Protein-polyphenol | pt_BR |
| dc.subject | Phenolic diterpenes | pt_BR |
| dc.subject | Bioaccessibility | pt_BR |
| dc.subject | Rosemary antioxidants | pt_BR |
| dc.subject | Spray-drying | pt_BR |
| dc.title | Whey and soy proteins as wall materials for spray drying rosemary: effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage | pt_BR |
| dc.type | article | pt_BR |
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