Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients

Detalhes bibliográficos
Autor(a) principal: Hoskin, Roberta Targino
Data de Publicação: 2019
Outros Autores: Xiong, Jia, Lila, Mary Ann
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFRN
Texto Completo: https://repositorio.ufrn.br/handle/123456789/45380
Resumo: 2030-12
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spelling Hoskin, Roberta TarginoXiong, JiaLila, Mary Ann2021-12-15T14:51:58Z2019HOSKIN, Roberta Targino; XIONG, Jia; LILA, Mary Ann. Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein-polyphenol food ingredients. Food & Function, v. 10, p. 6286-6299, 2019. Disponível em: https://pubs.rsc.org/en/content/articlelanding/2019/FO/C9FO01587F#!divAbstract. Acesso em: 04 nov. 2021. https://doi.org/10.1039/C9FO01587F2042-64962042-650Xhttps://repositorio.ufrn.br/handle/123456789/4538010.1039/c9fo01587fRoyal Society of ChemistrySpray dried proteinPolyphenol food ingredientsComparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredientsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article2030-12Spray dried functional food ingredients were prepared by complexing alternative plant protein sources – buckwheat flour alone or blended with pea and rice proteins, with polyphenol sources – blueberry, cranberry and purple muscadine grape extracts from juice concentrates and pomaces – to create colloidal aggregate powders. When fruit pomaces (rather than juice concentrates) were used as polyphenol resources, solid recovery was significantly enhanced, especially for matrices made with pea protein, buckwheat flour or pea–buckwheat blends (over two fold for pea protein–berry pomace aggregates). Polyphenol content and DPPH radical scavenging capacity were, in general, significantly greater for pomace-derived protein–polyphenol aggregates compared to those made with juice concentrates. In particular, the particles produced with muscadine grape pomace presented the highest (p < 0.05) phenolic content (147.3–174.3 mg g−1, 19.4–20.4 mg g−1 and 16.3–21.4 mg g−1 for total phenolic content, anthocyanins and proanthocyanidins respectively), and antioxidant activity (408.9–423.3 μmol TE per g) as well as good spray drying yield (38.6–63.4%). Buckwheat flour, despite its relatively low protein content (13.7%) relative to pea and rice protein isolates (84% and 89%, respectively) still demonstrated high capacity for sorption of flavonoid phytoactive compounds from the berry fruits. These results suggest an efficient plant-based approach to produce value-added protein–polyphenol aggregates with broad utility as healthy food ingredientsengreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81484https://repositorio.ufrn.br/bitstream/123456789/45380/3/license.txte9597aa2854d128fd968be5edc8a28d9MD53CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8920https://repositorio.ufrn.br/bitstream/123456789/45380/2/license_rdf728dfda2fa81b274c619d08d1dfc1a03MD52123456789/453802024-03-19 01:04:15.99oai:https://repositorio.ufrn.br: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Repositório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2024-03-19T04:04:15Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false
dc.title.pt_BR.fl_str_mv Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients
title Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients
spellingShingle Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients
Hoskin, Roberta Targino
Spray dried protein
Polyphenol food ingredients
title_short Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients
title_full Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients
title_fullStr Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients
title_full_unstemmed Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients
title_sort Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients
author Hoskin, Roberta Targino
author_facet Hoskin, Roberta Targino
Xiong, Jia
Lila, Mary Ann
author_role author
author2 Xiong, Jia
Lila, Mary Ann
author2_role author
author
dc.contributor.author.fl_str_mv Hoskin, Roberta Targino
Xiong, Jia
Lila, Mary Ann
dc.subject.por.fl_str_mv Spray dried protein
Polyphenol food ingredients
topic Spray dried protein
Polyphenol food ingredients
description 2030-12
publishDate 2019
dc.date.issued.fl_str_mv 2019
dc.date.accessioned.fl_str_mv 2021-12-15T14:51:58Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.citation.fl_str_mv HOSKIN, Roberta Targino; XIONG, Jia; LILA, Mary Ann. Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein-polyphenol food ingredients. Food & Function, v. 10, p. 6286-6299, 2019. Disponível em: https://pubs.rsc.org/en/content/articlelanding/2019/FO/C9FO01587F#!divAbstract. Acesso em: 04 nov. 2021. https://doi.org/10.1039/C9FO01587F
dc.identifier.uri.fl_str_mv https://repositorio.ufrn.br/handle/123456789/45380
dc.identifier.issn.none.fl_str_mv 2042-6496
2042-650X
dc.identifier.doi.none.fl_str_mv 10.1039/c9fo01587f
identifier_str_mv HOSKIN, Roberta Targino; XIONG, Jia; LILA, Mary Ann. Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein-polyphenol food ingredients. Food & Function, v. 10, p. 6286-6299, 2019. Disponível em: https://pubs.rsc.org/en/content/articlelanding/2019/FO/C9FO01587F#!divAbstract. Acesso em: 04 nov. 2021. https://doi.org/10.1039/C9FO01587F
2042-6496
2042-650X
10.1039/c9fo01587f
url https://repositorio.ufrn.br/handle/123456789/45380
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Royal Society of Chemistry
publisher.none.fl_str_mv Royal Society of Chemistry
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFRN
instname:Universidade Federal do Rio Grande do Norte (UFRN)
instacron:UFRN
instname_str Universidade Federal do Rio Grande do Norte (UFRN)
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reponame_str Repositório Institucional da UFRN
collection Repositório Institucional da UFRN
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