Naslov
Casein and whey proteins as carriers of chokeberry phenolics

Autori
Kosović, Indira ; Buljeta, Ivana ; Šimunović, Josip ; Pichler, Anita ; Kopjar, Mirela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstract of 19th International conference Ružička days "Today science - tomorrow industry" / Babić, Jurislav - Osijek : Zagreb, 2022, 99-99

Skup
19. Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 21.09.2022. - 23.09.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
chokeberry juice ; casein ; whey proteins ; phenolics

Sažetak
Phenolic compounds are one of the most important bioactive food components related to antioxidant, anti-inflammatory and antimicrobial activity. The aim of this study was to investigate the binding of chokeberry phenolics to casein and whey proteins (with and without lecithin). For the purpose of investigation, freeze-dried chokeberry juice/protein microparticles were prepared. Total phenolics and proanthocyanidins as well as antioxidant activity (DPPH, ABTS, FRAP and CUPRAC assay) were determined spectrophotometrically, while contents of individual phenolic components were evaluated by HPLC method. Color parameters were evaluated and IR spectra were recorded. The highest total phenolic and proanthocyanidin contents had a chokeberry juice/whey protein (59.46 mg GAE/g and 54.79 mg PB2/g, respectively) and the lowest had a chokeberry juice/casein (15.65 mg GAE/g and 6.51 mg PB2/g, respectively) microparticles. Results of antioxidant activities followed the same trend as it was obtained for total phenolics. IR spectra confirmed the binding of phenolics on proteins. Results of this research showed that whey proteins higher affinity for chokeberry phenolics than casein and these microparticles can be used in the food industry as bioactive food additives.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA