The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods

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 tann...

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Bibliographic Details
Authors: Cofrades, Susana, Garcimartín Álvarez, Alba, Gómez-Estaca, Joaquín, Sánchez Muniz, Francisco José, Herranz Hernández, María Beatriz, Macho González, Adrián, Benedí González, Juana María, Álvarez, María Dolores
Format: article
Publication Date:2020
Country:España
Institution:Universidad Complutense de Madrid (UCM)
Repository:Docta Complutense
Language:English
OAI Identifier:oai:docta.ucm.es:20.500.14352/112040
Online Access:https://hdl.handle.net/20.500.14352/112040
Access Level:Open access
Keyword:612.39
gelled emulsion
sodium caseinate
whey protein isolate
condensed tannins
rheology
lipid digestibility
Dietética y nutrición (Farmacia)
Tecnología de los alimentos
3309 Tecnología de Los Alimentos
3206 Ciencias de la Nutrición
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Summary: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.

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