The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods

This article belongs to the Special Issue Innovative Application of Emulsion-Based Systems to Foods: Current and Future Trends.

Bibliographic Details
Authors: Cofrades, Susana, Garcimartín, Alba, Gómez Estaca, Joaquín, Sánchez-Muniz, F. J., Herranz, Beatriz, Macho-Gonzalez, Adrián, Benedí, Juana, Álvarez, M. Dolores
Format: article
Status:Published version
Publication Date:2020
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/238203
Online Access:http://hdl.handle.net/10261/238203
Access Level:Open access
Keyword:Gelled emulsion
Lipid digestibility
Sodium caseinate
Rheology
Whey protein isolate
Condensed tannins
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spelling The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foodsCofrades, SusanaGarcimartín, AlbaGómez Estaca, JoaquínSánchez-Muniz, F. J.Herranz, BeatrizMacho-Gonzalez, AdriánBenedí, JuanaÁlvarez, M. DoloresGelled emulsionLipid digestibilitySodium caseinateRheologyWhey protein isolateCondensed tanninsThis article belongs to the Special Issue Innovative Application of Emulsion-Based Systems to Foods: Current and Future Trends.This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein isolate (WPI)) on both oil-in-water liquid-like emulsions (Es) and the corresponding cold gelled emulsions (GEs), and also the effect of addition of carob extract rich in condensed tannins (T). The systems, intended as functional food ingredients, were studied in various different respects, including rheological behaviour, in vitro gastrointestinal digestion with determination of the release of non-extractable proanthocyanidins (NEPA) from T, antioxidant activity and lipolysis. EP significantly affects the rheological behaviour of both Es and GEs. T incorporation produced a structural reinforcement of GEs, especially in the case of SC. The digests from Es displayed a higher antioxidant activity than those from GEs. T lipase inhibition was observed only in the formulations with WPI. Our results highlight the importance, in the design of functional foods, of analyzing different variables when incorporating a bioactive compound into a food or emulsion in order to select the better combination for the desired objective, owing to the complex interplay of the various components.This research was supported under projects AGL2014-53207-C2-1-R and AGL2014-53207-C2-2-R and PID2019-103872RB-I00 of the Plan Nacional de Investigación Cientifica, Desarrollo e Innovación Tecnologica (I + D + i), Ministerio de Economia y Competitividad and Intramural project CSIC: 202070E177. The authors wish to express their thanks for Adrian Macho-González’s predoctoral fellowship award from the Spanish Ministry of Education, Culture and Sports (FPU15/02759).Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Economía y Competitividad (España)Agencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)Ministerio de Educación, Cultura y Deporte (España)Consejo Superior de Investigaciones Científicas (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212020info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/238203reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-53207-C2-1-Rinfo:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-53207-C2-2-Rinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-103872RB-I00PID2019-103872RB-I00/AEI/10.13039/501100011033https://doi.org/10.3390/foods9111589Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2382032026-05-22T06:33:51Z
dc.title.none.fl_str_mv The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods
title The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods
spellingShingle The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods
Cofrades, Susana
Gelled emulsion
Lipid digestibility
Sodium caseinate
Rheology
Whey protein isolate
Condensed tannins
title_short The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods
title_full The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods
title_fullStr The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods
title_full_unstemmed The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods
title_sort The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods
dc.creator.none.fl_str_mv Cofrades, Susana
Garcimartín, Alba
Gómez Estaca, Joaquín
Sánchez-Muniz, F. J.
Herranz, Beatriz
Macho-Gonzalez, Adrián
Benedí, Juana
Álvarez, M. Dolores
author Cofrades, Susana
author_facet Cofrades, Susana
Garcimartín, Alba
Gómez Estaca, Joaquín
Sánchez-Muniz, F. J.
Herranz, Beatriz
Macho-Gonzalez, Adrián
Benedí, Juana
Álvarez, M. Dolores
author_role author
author2 Garcimartín, Alba
Gómez Estaca, Joaquín
Sánchez-Muniz, F. J.
Herranz, Beatriz
Macho-Gonzalez, Adrián
Benedí, Juana
Álvarez, M. Dolores
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
Ministerio de Educación, Cultura y Deporte (España)
Consejo Superior de Investigaciones Científicas (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Gelled emulsion
Lipid digestibility
Sodium caseinate
Rheology
Whey protein isolate
Condensed tannins
topic Gelled emulsion
Lipid digestibility
Sodium caseinate
Rheology
Whey protein isolate
Condensed tannins
description This article belongs to the Special Issue Innovative Application of Emulsion-Based Systems to Foods: Current and Future Trends.
publishDate 2020
dc.date.none.fl_str_mv 2020
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/238203
url http://hdl.handle.net/10261/238203
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-53207-C2-1-R
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-53207-C2-2-R
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-103872RB-I00
PID2019-103872RB-I00/AEI/10.13039/501100011033
https://doi.org/10.3390/foods9111589
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
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