Naslov
Plant-based proteins as encapsulating materials for glucosyl-hesperidin

Autori
Kopjar, Mirela ; Buljeta, Ivana ; Ćorković, Ina ; Kelemen, Vanja ; Šimunović, Josip ; Pichler, Anita

Izvornik
International journal of food science & technology (0950-5423) 57 (2022), 1; 728-737

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
almond protein powder ; brown rice protein powder ; glucosyl-hesperidin ; IR spectra ; pea protein powder ; pumpkin protein powder

Sažetak
The application of plant-based proteins as encapsulating materials of bioactive compounds is on the rise. The aim of this study was to encapsulate glucosyl-hesperidin (GH) by several plant-based protein powders such as pea protein, almond protein, brown rice protein and pumpkin protein powders. Amounts of adsorbed GH on pea, almond, brown rice and pumpkin protein powders were 409.07 mg g-1, 287.41 mg g-1, 242.87 mg g-1 and 193.70 mg g-1, respectively. Pea protein powder had the highest affinity for GH among the selected plant-based protein powders, and it bonded 81.8% of GH from the initial solution. IR spectra were recorded in order to prove binding between GH and encapsulating material. As a result of GH binding onto proteins, all formulated protein microparticles differ in their IR spectra compared with the corresponding protein powders. Results of this study showed that pea proteins had the highest encapsulation efficiency of water- soluble glucosyl-hesperidin among used plant-based proteins.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Special Issue: POLYSACCHARIDES AS ACTIVE
INGREDIENTS, NUTRACEUTICALS, AND FUNCTIONAL FOODS

POVEZANOST RADA