Structure dependent stability and antioxidant capacity of strawberry polyphenols in the presence of canola protein. (15th August 2022)

• Record Type: Journal Article
• Authors: Hanuka-Katz, Inbal; Okun, Zoya; Parvari, Galit; Shpigelman, Avi
• Is Part Of: Food chemistry. Volume 385(2022)
• Publication Date: 2022-08-15
• Subjects: Polyphenols -- Antioxidant capacity -- Canola protein -- Non-enzymatic degradation -- Polyphenol-protein interactions; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132630
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Canola proteins interact with most of the identified strawberry polyphenols. The presence of canola protein enhances the stability of most polyphenols. No correlation was observed between relative binding and stability increase. The interaction decreased the antioxidant level of polyphenols during storage. Abstract: Polyphenol stability in processed food affects sensorial and health-promoting properties. Thus, understanding the effects of various food components on polyphenols degradation, as a function of their chemical structure, can contribute to optimal product engineering. The current study focuses on the impact of polyphenol structure on polyphenol-protein interactions in correlation with their stability and total antioxidant capacity (TAC) during shelf-life. A strawberry polyphenol extract (SPE) and canola protein extract (CPE) were used as multicomponent polyphenol and plant-based protein models. A non-covalent interaction of SPE and CPE was observed at pH = 3. Among CPE proteins cruciferin was the most involved in interactions, and the polyphenols with the highest relative binding were flavonols (45 ± 3%–68 ± 2%), while anthocyanins presented lower values (0 ± 0.4%–27 ± 1%). The presence of the proteins enhanced mostly the anthocyanins' stability, yet the extent of the impact was not correlated with the relative binding. TAC was not better preserved by the presence of CPE.