Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds

The functional properties of three sunflower protein concentrates having different content of phenolic compounds (mainly chlorogenic and caffeic acids) obtained from sunflower oil cake, a by-product of the oil industry, were evaluated. Sunflower protein concentrates exhibited high water solubility a...

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Bibliographic Details
Authors: Salgado, Pablo Rodrigo, Molina Ortiz, Sara Eugenia, Petruccelli, Silvana, Mauri, Adriana Noemi
Format: article
Status:Published version
Publication Date:2012
Country:Argentina
Institution:Consejo Nacional de Investigaciones Científicas y Técnicas
Repository:CONICET Digital (CONICET)
Language:English
OAI Identifier:oai:ri.conicet.gov.ar:11336/103327
Online Access:http://hdl.handle.net/11336/103327
Access Level:Open access
Keyword:SUNFLOWER PROTEIN CONCENTRATES
PHENOLIC COMPOUNDS
FUNCTIONAL PROPERTIES
SOLUBILITY
WIC
WHC
EMULSIONS
FOAMS
GELATION
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
id AR_211f90bec3ec7f631e7ade2ccb9bc0c8
oai_identifier_str oai:ri.conicet.gov.ar:11336/103327
network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds
title Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds
spellingShingle Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds
Salgado, Pablo Rodrigo
SUNFLOWER PROTEIN CONCENTRATES
PHENOLIC COMPOUNDS
FUNCTIONAL PROPERTIES
SOLUBILITY
WIC
WHC
EMULSIONS
FOAMS
GELATION
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds
title_full Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds
title_fullStr Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds
title_full_unstemmed Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds
title_sort Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds
dc.creator.none.fl_str_mv Salgado, Pablo Rodrigo
Molina Ortiz, Sara Eugenia
Petruccelli, Silvana
Mauri, Adriana Noemi
author Salgado, Pablo Rodrigo
author_facet Salgado, Pablo Rodrigo
Molina Ortiz, Sara Eugenia
Petruccelli, Silvana
Mauri, Adriana Noemi
author_role author
author2 Molina Ortiz, Sara Eugenia
Petruccelli, Silvana
Mauri, Adriana Noemi
author2_role author
author
author
dc.subject.none.fl_str_mv SUNFLOWER PROTEIN CONCENTRATES
PHENOLIC COMPOUNDS
FUNCTIONAL PROPERTIES
SOLUBILITY
WIC
WHC
EMULSIONS
FOAMS
GELATION
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic SUNFLOWER PROTEIN CONCENTRATES
PHENOLIC COMPOUNDS
FUNCTIONAL PROPERTIES
SOLUBILITY
WIC
WHC
EMULSIONS
FOAMS
GELATION
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description The functional properties of three sunflower protein concentrates having different content of phenolic compounds (mainly chlorogenic and caffeic acids) obtained from sunflower oil cake, a by-product of the oil industry, were evaluated. Sunflower protein concentrates exhibited high water solubility and moderate water-imbibing and water-holding capacities. It was possible to obtain foams and emulsions of different stability at different pH and ionic strength from these protein concentrates, as well as selfsupporting gels produced by thermal induction. The presence<br />of phenolic compounds not only conferred antioxidant activity and changed the color of protein products, but also reduced the water imbibing capacity of sunflower protein concentrates, the stability of the emulsions obtained, and the hardness of protein gels. In contrast, phenolic compounds did not modify the water holding capacity, their water solubility or their foaming properties. These results suggest that these protein products may be used as functional ingredients in the food industry.
publishDate 2012
dc.date.none.fl_str_mv 2012-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/103327
Salgado, Pablo Rodrigo; Molina Ortiz, Sara Eugenia; Petruccelli, Silvana; Mauri, Adriana Noemi; Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds; Springer; Journal of the American Oil Chemists Society; 89; 5; 5-2012; 825-836
0003-021X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103327
identifier_str_mv Salgado, Pablo Rodrigo; Molina Ortiz, Sara Eugenia; Petruccelli, Silvana; Mauri, Adriana Noemi; Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds; Springer; Journal of the American Oil Chemists Society; 89; 5; 5-2012; 825-836
0003-021X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-011-1982-x
info:eu-repo/semantics/altIdentifier/url/https://aocs.onlinelibrary.wiley.com/doi/abs/10.1007/s11746-011-1982-x
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11746-011-1982-x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799195888410689536
spelling Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic CompoundsSalgado, Pablo RodrigoMolina Ortiz, Sara EugeniaPetruccelli, SilvanaMauri, Adriana NoemiSUNFLOWER PROTEIN CONCENTRATESPHENOLIC COMPOUNDSFUNCTIONAL PROPERTIESSOLUBILITYWICWHCEMULSIONSFOAMSGELATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The functional properties of three sunflower protein concentrates having different content of phenolic compounds (mainly chlorogenic and caffeic acids) obtained from sunflower oil cake, a by-product of the oil industry, were evaluated. Sunflower protein concentrates exhibited high water solubility and moderate water-imbibing and water-holding capacities. It was possible to obtain foams and emulsions of different stability at different pH and ionic strength from these protein concentrates, as well as selfsupporting gels produced by thermal induction. The presence<br />of phenolic compounds not only conferred antioxidant activity and changed the color of protein products, but also reduced the water imbibing capacity of sunflower protein concentrates, the stability of the emulsions obtained, and the hardness of protein gels. In contrast, phenolic compounds did not modify the water holding capacity, their water solubility or their foaming properties. These results suggest that these protein products may be used as functional ingredients in the food industry.Fil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Molina Ortiz, Sara Eugenia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Petruccelli, Silvana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaSpringer2012-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/103327Salgado, Pablo Rodrigo; Molina Ortiz, Sara Eugenia; Petruccelli, Silvana; Mauri, Adriana Noemi; Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds; Springer; Journal of the American Oil Chemists Society; 89; 5; 5-2012; 825-8360003-021XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-011-1982-xinfo:eu-repo/semantics/altIdentifier/url/https://aocs.onlinelibrary.wiley.com/doi/abs/10.1007/s11746-011-1982-xinfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11746-011-1982-xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:07:16Zoai:ri.conicet.gov.ar:11336/103327instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:07:17.2CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
score 15.811543

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