Interactions Between Flavonoid‐Rich Extracts and Sodium Caseinate Modulate Protein Functionality and Flavonoid Bioaccessibility in Model Food Systems

• Autores: Jennifer L. Elegbede, Min Li, G. Jones, Osvaldo H. Campanella, M. G. Ferruzzi
• Localización: Journal of food science, ISSN 0022-1147, Vol. 83, Nº 5, 2018, págs. 1229-1236
• Idioma: inglés
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• Resumen

  • With growing interest in formulating new food products with added protein and flavonoid‐rich ingredients for health benefits, direct interactions between these ingredient classes becomes critical in so much as they may impact protein functionality, product quality, and flavonoids bioavailability. In this study, sodium caseinate (SCN)‐based model products (foams and emulsions) were formulated with grape seed extract (GSE, rich in galloylated flavonoids) and green tea extract (GTE, rich in nongalloylated flavonoids), respectively, to assess changes in functional properties of SCN and impacts on flavonoid bioaccessibility. Experiments with pure flavonoids suggested that galloylated flavonoids reduced air‐water interfacial tension of 0.01% SCN dispersions more significantly than nongalloylated flavonoids at high concentrations (>50 μg/mL). This observation was supported by changes in stability of 5% SCN foam, which showed that foam stability was increased at high levels of GSE (≥50 μg/mL, P< 0.05) but was not affected by GTE. However, flavonoid extracts had modest effects on SCN emulsion. In addition, galloylated flavonoids had higher bioaccessibility in both SCN foam and emulsion. These results suggest that SCN‐flavonoid binding interactions can modulate protein functionality leading to difference in performance and flavonoid bioaccessibility of protein‐based products. As information on the beneficial health effects of flavonoids expands, it is likely that usage of these ingredients in consumer foods will increase. However, the necessary levels to provide such benefits may exceed those that begin to impact functionality of the macronutrients such as proteins. Flavonoid inclusion within protein matrices may modulate protein functionality in a food system and modify critical consumer traits or delivery of these beneficial plant‐derived components. The product matrices utilized in this study offer relevant model systems to evaluate how fortification with flavonoid‐rich extracts allows for differing effects on formability and stability of the protein‐based systems, and on bioaccessibility of fortified flavonoid extracts.