Protein beverages containing anthocyanins of jabuticaba

Rocha, Juliana de Cássia Gomes; Viana, Kéllen Wanessa Coutinho; Mendonça, Adriana Corrêa; Neves, Nathália de Andrade; Carvalho, Antônio Fernandes de; Minim, Valéria Paula Rodrigues; Barros, Frederico Augusto Ribeiro de; Stringheta, Paulo César

doi:10.1590/fst.27917

Cited by 11 publications

(3 citation statements)

References 26 publications

(25 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Anthocyanins were the group of flavonoids identified in wines [ 115 , 118 , 119 ], liqueurs [ 117 ] and other alcoholic beverages [ 109 ], mainly by their glycosidic derivatives. Anthocyanins were also quantified in protein drinks (average of 1.6 mg/100 g) and in isotonic drinks (average of 2.61 mg of cyanidin-3-glucoside in 100 mL) [ 113 , 114 ].…”

Section: Resultsmentioning

confidence: 99%

An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products

Correia

Silva

Ribeiro

et al. 2022

Plants

View full text Add to dashboard Cite

This integrative review aims to identify the main flavonoids present in some species of the Myrtaceae family. Studies published between 2016 and 2022 were selected, specifically those which were fully available and written in Portuguese, English, or Spanish, and which were related to the fruits araçá (Psidium cattleianum), cambuí (Myrciaria floribunda), gabiroba (Campomanesia xanthocarpa), jabuticaba (Plinia cauliflora), and jambolan (Syzygium cumini). Scientific studies were gathered and selected in Google Scholar, Scielo, and Science Direct indexed databases, out of which 14 were about araçá, 7 concerned cambuí, 4 were about gabiroba, 29 were related to jabuticaba, and 33 concerned jambolan, when we observed the pre-established inclusion criteria. Results showed that the anthocyanins, such as cyanidin, petunidin, malvidin, and delphinidin, were the mostly identified class of flavonoids in plants of the Myrtaceae family, mainly relating to the purple/reddish color of the evaluated fruits. Other compounds, such as catechin, epicatechin, quercetin, and rutin were also identified in different constituent fractions, such as leaves, peel, pulp, seeds, and in developed products, such as jams, desserts, wines, teas, and other beverages. It is also worth noting the positive health effects verified in these studies, such as anti-inflammatory qualities for jambolan, antidiabetic qualities for gabiroba, antioxidant qualities for araçá, and cardioprotective actions for jabuticaba, which are related to the presence of these phytochemicals. Therefore, it is possible to point out that flavonoids are important compounds in the chemical constitution of the studied plants of the Myrtaceae family, with promising potential in the development of new products by the food, chemical, and pharmaceutical industries due to their bioactive properties.

show abstract

Section: Resultsmentioning

confidence: 99%

An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products

Correia

Silva

Ribeiro

et al. 2022

Plants

View full text Add to dashboard Cite

show abstract

“…It was found that preheated WPI at 100 °C could effectively improve the color stability of RAE in the beverage model system [ 126 ]. In another study, the total anthocyanins and physicochemical properties of the WP (4.0%) beverage formula did not show significant changes with storage time [ 146 ]. WP drinks containing anthocyanins from Robinia pseudoacacia peel have good stability and great market potential.…”

Section: Application Of the Interaction Between Anthocyanins And Prot...mentioning

confidence: 99%

Research Progress on the Extraction and Purification of Anthocyanins and Their Interactions with Proteins

Xue,

Zha,

Tang

et al. 2024

Molecules

View full text Add to dashboard Cite

Anthocyanins, as the most critical water-soluble pigments in nature, are widely present in roots, stems, leaves, flowers, fruits, and fruit peels. Many studies have indicated that anthocyanins exhibit various biological activities including antioxidant, anti-inflammatory, anti-tumor, hypoglycemic, vision protection, and anti-aging. Hence, anthocyanins are widely used in food, medicine, and cosmetics. The green and efficient extraction and purification of anthocyanins are an important prerequisite for their further development and utilization. However, the poor stability and low bioavailability of anthocyanins limit their application. Protein, one of the three essential nutrients for the human body, has good biocompatibility and biodegradability. Proteins are commonly used in food processing, but their functional properties need to be improved. Notably, anthocyanins can interact with proteins through covalent and non-covalent means during food processing, which can effectively improve the stability of anthocyanins and enhance their bioavailability. Moreover, the interactions between proteins and anthocyanins can also improve the functional characteristics and enhance the nutritional quality of proteins. Hence, this article systematically reviews the extraction and purification methods for anthocyanins. Moreover, this review also systematically summarizes the effect of the interactions between anthocyanins and proteins on the bioavailability of anthocyanins and their impact on protein properties. Furthermore, we also introduce the application of the interaction between anthocyanins and proteins. The findings can provide a theoretical reference for the application of anthocyanins and proteins in food deep processing.

show abstract

“…Zhu et al [207] used surface hydrophobicity properties to form nanocomplexes consisting of whey proteins and fucoxanthin [207]. Prevention of oxidative degradation of carotenoids or other phenolic compounds has been reported, after the inclusion of the aforementioned compounds into WPI emulsions [208,209,210]. Moreover, increased bioavailability of astaxanthin in Caco-2cell models on whey protein nanodispersion was recently demonstrated [211].…”

Section: Whey Proteins: Research Insights and Trendsmentioning

confidence: 99%

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Lappa

Papadaki

Kachrimanidou

et al. 2019

Foods

157

View full text Add to dashboard Cite

Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating “zero waste” processes.

show abstract

Protein beverages containing anthocyanins of jabuticaba

Cited by 11 publications

References 26 publications

An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products

An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products

Research Progress on the Extraction and Purification of Anthocyanins and Their Interactions with Proteins

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Contact Info

Product

Resources

About