Interfacial Properties and Antioxidant Activity of Whey Protein-Phenolic Complexes: Effect of Phenolic Type and Concentration

Thongzai, Hataikan; Matan, Narumol; Ganesan, Palanivel; Aewsiri, Tanong

doi:10.3390/app12062916

Cited by 11 publications

(20 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…TPC of the AWM powders was also significantly higher than the millet flour. The significantly higher (p < 0.05) TPC content of the AWM powders could be attributed to the additional phenolic compound that is present in AW and/or the interactions between whey protein and phenolic compounds 49,50 . In the case of DPPH activity, the AWM powders had similar DPPH activity with barnyard flour.…”

Section: Mineral Analysismentioning

confidence: 99%

A natural whitening alternative from upcycled food waste (acid whey) and underutilized grains (millet)

Nani

Krishnaswamy

2023

Sci Rep

View full text Add to dashboard Cite

The dairy industry faces a daunting challenge in managing acid whey (AW), a byproduct of Greek yogurt manufacturing that is costly to dispose of and challenging to incorporate into other food products. However, recent studies have demonstrated that AW can be transformed into a viable white powder by encapsulating it in millet flour. Recently, concerns over the safety of the commonly used food-grade whitener titanium dioxide (TiO2) have arisen, and the search for an alternative food-whitening agent has become essential. This study evaluated the color attribute, proximate composition, sugar profile, amino acid profile, total phenolic content, antioxidant activity, and antinutrient content of the novel acid whey millet (AWM) powder. The L* values of the AWM powders were significantly higher than TiO2 and the rest of the millet formulations. The crude protein content in the AWM powders was significantly (p < 0.05) lower when compared to the crude protein content in millet flours. AWM powders had higher lactose levels and retained all major amino acids after spray drying. Macrominerals (P, K, Ca, and Na) and microminerals (Zn and Cu) significantly increased in the AWM powder, while tannin content was reduced in AWM powders. These findings suggest that AWM powder is a white powder that contains a wide range of components with high nutritional value that could be readily incorporated into various applications. In summary, this study provides a valuable contribution to the dairy industry by highlighting the potential of AWM powders as a natural alternative food whitening agent to TiO2.

show abstract

Section: Mineral Analysismentioning

confidence: 99%

A natural whitening alternative from upcycled food waste (acid whey) and underutilized grains (millet)

Nani

Krishnaswamy

2023

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Similarly to liquid feeds, the addition of washouts to whey resulted in a significant increase in the TPC content in powders produced by spray drying, even up to 5-fold, when the addition of 50% of washouts to the composition was made (Table 5). Thongzai et al proved that the alterations in the total phenolic content in samples composed of whey protein with selected phenolic acids were associated with the type and concentration of these compounds [47]. The phenolic components were the major contributors to the antioxidant capacity of powders as TEAC ABTS and FRAP values were highly correlated with TPC (r = 0.9832 and r = 0.9985, respectively).…”

Section: Total Phenolic Content and Antioxidant Capacitymentioning

confidence: 99%

Exploiting the Potential of Powdered Blends of Recovered Sunflower Seed Cake Phenolics and Whey—Development of Sustainable Food Additives

Michalska-Ciechanowska,

Brzezowska,

Lech

et al. 2024

Foods

View full text Add to dashboard Cite

The management of side streams from the food industry, especially oil and dairy by-products, has become an important issue linked to the European Commission’s recommendations for a circular economy. This study aimed to obtain sustainable food additives in the form of soluble-type powders composed of whey and recovered phenolics originating from sunflower seed cake. In order to valorise these di-blend products, the powders were characterised in terms of their physical, chemical, and sensory attributes. Based on the study findings, the addition of sunflower seed cake washouts (SSCWs) to whey (Wh) decreased the dry matter in the feed that affected the viscosity and drying yield. The addition of SSCWs did not have a significant effect on the physical properties of powders, except for colour. By-product management proposed in the study resulted in the production of nutritious and ready-to-use products in powder form with improved functional properties in terms of phenolic compounds and antioxidant capacity. The powders were sensorially appealing with a tangy sourness entwined with a delicate interplay of sweet and salty flavours, which can be easily incorporated into different types of foodstuffs.

show abstract

“…The concentration (ratio) of the polyphenols and proteins also affects the antioxidant properties of the complexes. Generally, the higher the concentration of polyphenols, the stronger the antioxidant capacity of the polyphenol–protein complexes formed [ 52 , 60 , 90 , 93 ]. Thongzai et al [ 52 ] observed that the antioxidant activity of the whey protein-phenolic complex was affected by the concentration of phenolic acids.…”

Section: Factors Affecting the Antioxidant Properties Of Polyphenol–p...mentioning

confidence: 99%

“…Generally, the higher the concentration of polyphenols, the stronger the antioxidant capacity of the polyphenol–protein complexes formed [ 52 , 60 , 90 , 93 ]. Thongzai et al [ 52 ] observed that the antioxidant activity of the whey protein-phenolic complex was affected by the concentration of phenolic acids. In the range of 0.5–5% of phenolic acid concentration, the antioxidant activity of the complexes increased with the increase of phenolic acid concentration.…”

Section: Factors Affecting the Antioxidant Properties Of Polyphenol–p...mentioning

confidence: 99%

Molecular Mechanisms and Applications of Polyphenol-Protein Complexes with Antioxidant Properties: A Review

Feng

Jin

et al. 2023

Antioxidants

View full text Add to dashboard Cite

Proteins have been extensively studied for their outstanding functional properties, while polyphenols have been shown to possess biological activities such as antioxidant properties. There is increasing clarity about the enhanced functional properties as well as the potential application prospects for the polyphenol–protein complexes with antioxidant properties. It is both a means of protein modification to provide enhanced antioxidant capacity and a way to deliver or protect polyphenols from degradation. This review shows that polyphenol–protein complexes could be formed via non-covalent or covalent interactions. The methods to assess the complex’s antioxidant capacity, including scavenging free radicals and preventing lipid peroxidation, are summarized. The combination mode, the type of protein or polyphenol, and the external conditions will be the factors affecting the antioxidant properties of the complexes. There are several food systems that can benefit from the enhanced antioxidant properties of polyphenol–protein complexes, including emulsions, gels, packaging films, and bioactive substance delivery systems. Further validation of the cellular and in vivo safety of the complexes and further expansion of the types and sources of proteins and polyphenols for forming complexes are urgently needed to be addressed. The review will provide effective information for expanding applications of proteins and polyphenols in the food industry.

show abstract

Interfacial Properties and Antioxidant Activity of Whey Protein-Phenolic Complexes: Effect of Phenolic Type and Concentration

Cited by 11 publications

References 32 publications

A natural whitening alternative from upcycled food waste (acid whey) and underutilized grains (millet)

A natural whitening alternative from upcycled food waste (acid whey) and underutilized grains (millet)

Exploiting the Potential of Powdered Blends of Recovered Sunflower Seed Cake Phenolics and Whey—Development of Sustainable Food Additives

Molecular Mechanisms and Applications of Polyphenol-Protein Complexes with Antioxidant Properties: A Review

Contact Info

Product

Resources

About