Addressing astringency of grape seed extract by covalent conjugation with lupin protein

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Cristhian Rafael Lopes Francisco , Siavash Soltanahmadi , Tatiana Porto Santos , Rosiane Lopes Cunha , Anwesha Sarkar
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Abstract

Astringency of phenolic-rich foods is a key tactile perception responsible for acceptability/rejection of plant extracts as ingredients in formulations. Covalent conjugation of phenolic extracts with plant proteins might be a promising strategy to control astringency, but suffers from a lack of mechanistic understanding from the lubrication point of view. To shed light on this, this ex vivo study evaluated the effect of conjugation of a phenolic grape seed extract (GSE) with legume protein (lupin, LP) on tribological and surface adsorption performance of GSE in the absence and presence of human saliva (ex vivo). Tribological results confirmed GSE had an inferior lubrication capacity as compared to LP. The lubrication performance of LP-GSE dispersions was comparable to their corresponding LP dispersion (p > 0.05) when covalently conjugated with LP (LP-GSE) with increasing LP:GSE ratio up to 1:0.04 w/w and at a specific degree of conjugation (DC: 2%). Tribological and surface adsorption measurements confirmed the tendency of GSE to interact with human saliva (ex vivo, n = 17 subjects), impairing the lubricity of salivary films. The covalent bonding of LP to GSE hindered GSE's interaction with human saliva, implying the potential influence of covalent conjugation on attenuating astringency. LP appeared to compete with human saliva for surface adsorption and governed the lubrication behaviour in LP-GSE dispersions. Findings from this study provide valuable knowledge to guide the rational design of sustainable, functional foods using conjugation of phenolics with plant proteins to incorporate larger proportions of health-promoting phenolics while controlling astringency, which needs validation by sensory trials.

Abstract Image

通过与羽扇豆蛋白共价共轭解决葡萄籽提取物的涩味问题
富含酚类的食品的涩味是一种关键的触觉感受,它决定了人们是否接受或拒绝将植物提取物作为配方成分。酚类提取物与植物蛋白共价共轭可能是一种很有前景的控制涩味的策略,但从润滑的角度来看,还缺乏对其机理的了解。为了揭示这一问题,本体内外研究评估了酚类葡萄籽提取物(GSE)与豆类蛋白质(羽扇豆,LP)共轭对 GSE 在无人类唾液和有人类唾液(体内外)情况下的摩擦学和表面吸附性能的影响。摩擦学结果证实,GSE 的润滑能力不如 LP。当 LP 与 GSE 共价共轭时(LP-GSE),LP:GSE 的比例增加到 1:0.04 w/w 和特定的共轭度(DC: 2%),LP-GSE 分散体的润滑性能与相应的 LP 分散体相当(p > 0.05)。摩擦学和表面吸附测量证实,GSE 有与人体唾液相互作用的倾向(体外实验,n = 17 名受试者),从而损害唾液膜的润滑性。LP 与 GSE 的共价键合阻碍了 GSE 与人类唾液的相互作用,这意味着共价共轭对减轻涩味具有潜在影响。LP 似乎与人类唾液竞争表面吸附,并支配着 LP-GSE 分散体的润滑行为。这项研究的结果为指导合理设计可持续功能食品提供了宝贵的知识,利用酚类物质与植物蛋白的共轭作用,在控制涩味的同时加入更多促进健康的酚类物质,这需要通过感官试验来验证。
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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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