Food and Fermentation Industries >

2023 , Vol. 49 >Issue 3: 197 - 204

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029444

Stability and anthocyanin bioavailability of red bayberry juice protein powder

  • MENG Ziyi ,
  • LUO Ziyang ,
  • DUAN Hanying ,
  • WANG Chao
Expand
  • (Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China)

Received date: 2021-09-18

  Revised date: 2022-01-14

  Online published: 2023-03-03

Fold

Abstract

Bayberry has a short shelf life and rich anthocyanin. Pea protein is rich in nutrition and does not contain allergens. Pea protein was used as wall material, and the bayberry juice was embedded into the solid beverage of bayberry protein powder by high-pressure homogenization and spray drying. The encapsulation properties and stability of bayberry protein powder were characterized by scanning electron microscope, Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TG), particle size determination, and Zeta potential analysis. The anthocyanin bioaccessibility of bayberry protein powder was investigated by in vitro simulated digestion. Results showed that the morphology of bayberry protein powder was round and smooth with a smaller powder size. FTIR analysis showed that the preparation process of bayberry protein powder had a certain effect on the secondary structure of pea protein (α-helix decreased by 1.22%, β-sheet decreased by 1.98%, β-turn increased by 3.72%, and random coil decreased by 0.52%). TG analysis showed that bayberry protein powder retained the thermal stability of pea protein. The Zeta potential of bayberry protein powder beverage was -45 mV, which was significantly higher than that of pea protein (-18 mV). The in vitro simulated digestion results showed that the anthocyanin bioavailability of bayberry pulp, bayberry juice, and bayberry protein powder after digestion in gastric juice for 30 min was 91.23%, 99.31%, and 74.98%, respectively. After 120 min, the anthocyanin bioavailability of bayberry protein powder was basically the same as that of pulp and fruit juice (65%-75%). This study provides a theoretical basis for the development of high-value-added bayberry products and new solid drinks.

Key words： bayberry juice; pea protein; protein juice drink; anthocyanin; bioavailability

Cite this article

MENG Ziyi , LUO Ziyang , DUAN Hanying , WANG Chao . Stability and anthocyanin bioavailability of red bayberry juice protein powder[J]. Food and Fermentation Industries, 2023 , 49(3) : 197 -204 . DOI: 10.13995/j.cnki.11-1802/ts.029444

References

[1] 中国科学院《中国植物志》编辑委员会. 中国植物志[M].北京:科学出版社, 1990.
Flora of China Editorial Committee of Chinese Academy of Sciences.The Flora of China[M].Beijing:Science Press, 1990.
[2] 申杰. 杨梅落果花色苷的提取、纯化及其抑菌活性研究[D].南京:南京农业大学, 2010.
SHEN J.Extraction, purification and antifungal activity of anthocyanins in drop fruits of Chinese baberry[D].Nanjing:Nanjing Agricultural University, 2010.
[3] 方波, 武峥, 杨丽, 等.杨梅果实生物活性物质研究进展[J].南方农业, 2018, 12(28):29-34;66.
FANG B, WU Z, YANG L, et al.Research progress on bioactive substances in waxberry[J].South China Agriculture, 2018, 12(28):29-34;66.
[4] 楼乐燕. 杨梅果汁的澄清工艺优化及辅色作用研究[D].杭州:浙江大学, 2019.
LOU L Y.Study on the optimal clarification process and copigmentation of bayberry juice[D].Hangzhou:Zhejiang University, 2019.
[5] FANG Z X, ZHANG M, WANG L X.HPLC-DAD-ESIMS analysis of phenolic compounds in bayberries (Myrica rubra Sieb.et Zucc.)[J].Food Chemistry, 2007, 100(2):845-852.
[6] FANG Z X, ZHANG Y H, LYU Y, et al.Phenolic compounds and antioxidant capacities of bayberry juices[J].Food Chemistry, 2009, 113(4):884-888.
[7] WANG C J, ZHAO J B, CHEN F, et al.Separation, identification, and quantitation of phenolic acids in Chinese waxberry (Myrica rubra) juice by HPLC-PDA-ESI-MS[J].Journal of Food Science, 2012, 77(2):C272-C277.
[8] XIE L J, YE X Q, LIU D H, et al.Quantification of glucose, fructose and sucrose in bayberry juice by NIR and PLS[J].Food Chemistry, 2009, 114(3):1 135-1 140.
[9] LIANG L H, WU X Y, ZHAO T, et al.In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion[J].Food Research International, 2012, 46(1):76-82.
[10] 王芳, 田建文.微胶囊技术在食品抗氧化剂中的应用研究进展[J].食品与机械, 2010, 26(4):149-152.
WANG F, TIAN J W.Progress of microencapsulation application in food anti-oxidants[J].Food ＆ Machinery, 2010, 26(4):149-152.
[11] 吴敏, 林嘉璐, 欧阳程淼.原花青素与食品成分相互作用的研究进展[J].黑龙江粮食, 2021(1):70-72.
WU M, LIN J L, OUYANG C M.Research progress on the interaction between procyanidins and food components[J].Journal of Heilongjiang Grain, 2021(1):70-72.
[12] VILJANEN K, KYLLI P, HUBBERMANN E M, et al.Anthocyanin antioxidant activity and partition behavior in whey protein emulsion[J].Journal of Agricultural and Food Chemistry, 2005, 53(6):2 022-2 027.
[13] HE Z Y, XU M Z, ZENG M M, et al.Preheated milk proteins improve the stability of grape skin anthocyanins extracts[J].Food Chemistry, 2016, 210:221-227.
[14] MOSER P, GALLO T C B, ZUANON L A C, et al.Water sorption and stickiness of spray-dried grape juice and anthocyanins stability[J].Journal of Food Processing and Preservation, 2018, 42(12):e13830.
[15] FLORES F P, SINGH R K, KERR W L, et al.Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion[J].Food Chemistry, 2014, 153:272-278.
[16] MANSOUR M, SALAH M, XU X Y.Effect of microencapsulation using soy protein isolate and gum Arabic as wall material on red raspberry anthocyanin stability, characterization, and simulated gastrointestinal conditions[J].Ultrasonics Sonochemistry, 2020, 63:104927.
[17] FLORES F P, SINGH R K, KERR W L, et al.In vitro release properties of encapsulated blueberry (Vaccinium ashei) extracts[J].Food Chemistry, 2015, 168:225-232.
[18] CHAUDHARY A, MARINANGELI C P F, TREMORIN D, et al.Nutritional combined greenhouse gas life cycle analysis for incorporating Canadian yellow pea into cereal-based food products[J].Nutrients, 2018, 10(4):490.
[19] DING J, LIANG R, YANG Y Y, et al.Optimization of pea protein hydrolysate preparation and purification of antioxidant peptides based on an in silico analytical approach[J].LWT, 2020, 123:109126.
[20] GAO Z L, SHEN P Y, LAN Y, et al.Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate[J].Food Research International (Ottawa, Ont.), 2020, 131:109045.
[21] WARNAKULASURIYA S, PILLAI P K S, STONE A K, et al.Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides[J].Food Chemistry, 2018, 264:180-188.
[22] GORISSEN S H M, CROMBAG J J R, SENDEN J M G, et al.Protein content and amino acid composition of commercially available plant-based protein isolates[J].Amino Acids, 2018, 50(12):1 685-1 695.
[23] LI H, ALUKO R E.Identification and inhibitory properties of multifunctional peptides from pea protein hydrolysate[J].Journal of Agricultural and Food Chemistry, 2010, 58(21):11 471-11 476.
[24] LI H, PRAIRIE N, UDENIGWE C C, et al.Blood pressure lowering effect of a pea protein hydrolysate in hypertensive rats and humans[J].Journal of Agricultural and Food Chemistry, 2011, 59(18):9 854-9 860.
[25] POWNALL T L, UDENIGWE C C, ALUKO R E.Amino acid composition and antioxidant properties of pea seed (Pisum sativum L.) enzymatic protein hydrolysate fractions[J].Journal of Agricultural and Food Chemistry, 2010, 58(8):4 712-4 718.
[26] 夏亚穆, 夏军.植物蛋白在微胶囊中应用的研究进展[J].农产品加工(学刊), 2013(12):49-51.
XIA Y M, XIA J.Research progress of vegetable proteins in microencapsulation[J].Academic Periodical of Farm Products Processing, 2013(12):49-51.
[27] MURÚA-PAGOLA B, BERISTAIN-GUEVARA C, MARTÍNEZ-BUSTOS F.Preparation of starch derivatives using reactive extrusion and evaluation of modified starches as shell materials for encapsulation of flavoring agents by spray drying[J].Journal of Food Engineering, 2009, 91:380-386.
[28] SOOTTITANTAWAT A, YOSHII H, FURUTA T, et al.Microencapsulation by spray drying:Influence of emulsion size on the retention of volatile compounds[J].Journal of Food Science, 2003, 68(7):2 256-2 262.
[29] WANG C, DUAN H Y, TENG J W.Assessment of microwave cooking on the bioaccessibility of cadmium from various food matrices using an in vitro digestion model[J].Biological Trace Element Research, 2014, 160(2):276-284.
[30] 段翰英, 王超, 戴雄杰, 等.不同巴氏杀菌条件对三华李果汁主要抗氧化成分的影响[J].食品科学, 2013, 34(21):69-74.
DUAN H Y, WANG C, DAI X J, et al.Effect of pasteurization on major antioxidant compounds of Sanhua plum juice[J].Food Science, 2013, 34(21):69-74.
[31] KAUSHIK P, DOWLING K, MCKNIGHT S, et al.Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates[J].Food Research International, 2016, 86:1-8.
[32] ERATTE D, MCKNIGHT S, GENGENBACH T R, et al.Co-encapsulation and characterisation of Omega-3 fatty acids and probiotic bacteria in whey protein isolate-gum Arabic complex coacervates[J].Journal of Functional Foods, 2015, 19:882-892.
[33] GARCÍA-TEJEDA Y V, SALINAS-MORENO Y, MARTÍNEZ-BUSTOS F.Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation[J].Food and Bioproducts Processing, 2015, 94:717-726.
[34] CHEN W S, YU H P, LIU Y X, et al.Individualization of cellulose nanofibers from wood using high-intensity ultrasonication combined with chemical pretreatments[J].Carbohydrate Polymers, 2011, 83(4):1 804-1 811.
[35] HE S D, SHI J, WALID E, et al.Reverse micellar extraction of lectin from black turtle bean (Phaseolus vulgaris):Optimisation of extraction conditions by response surface methodology[J].Food Chemistry, 2015, 166:93-100.
[36] 夏轩泽, 李言, 钱海峰, 等.改性处理对豌豆蛋白结构和功能特性的影响[J].食品科学技术学报, 2021, 39(5):32-38;48.
XIA X Z, LI Y, QIAN H F, et al.Effects of modification treatments on structural characteristics and functional properties of pea protein[J].Journal of Food Science and Technology, 2021, 39(5):32-38;48.
[37] KIM J Y, KIM M R, PARK K H, et al.Effect of pH adjustment during production of egg white powder on foaming and gelling properties[J].Food Science and Biotechnology, 2007, 15(3):418-423.
[38] 刘丽莉, 代晓凝, 杨晓盼, 等.喷雾冷冻干燥对鸡蛋清蛋白结构和特性的影响[J].食品与机械, 2020, 36(1):30-35;41.
LIU L L, DAI X N, YANG X P, et al.Effect of spray freeze drying on the structure and properties of egg white protein[J].Food & Machinery, 2020, 36(1):30-35;41.
[39] CASTRO N, DURRIEU V, RAYNAUD C, et al.Influence of DE-value on the physicochemical properties of maltodextrin for melt extrusion processes[J].Carbohydrate Polymers, 2016, 144:464-473.
[40] JAFARI S M, MCCLEMENTS D J.Nanoemulsions:Formulation, Applications, and Characterization[M].Salt Lake City:Academic Press, 2018.
[41] TAGLIAZUCCHI D, VERZELLONI E, BERTOLINI D, et al.In vitro bio-accessibility and antioxidant activity of grape polyphenols[J].Food Chemistry, 2010, 120(2):599-606.
[42] HUANG H Z, SUN Y J, LOU S T, et al.In vitro digestion combined with cellular assay to determine the antioxidant activity in Chinese bayberry (Myrica rubra Sieb.et Zucc.) fruits:A comparison with traditional methods[J].Food Chemistry, 2014, 146:363-370.
[43] MCDOUGALL G J, DOBSON P, SMITH P, et al.Assessing potential bioavailability of raspberry anthocyanins using an in vitro digestion system[J].Journal of Agricultural and Food Chemistry, 2005, 53(15):5 896-5 904.
[44] OIDTMANN J, BETZ M, RICHLING E, et al.Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels[J].Food Research International, 2012, 47(1):51-57.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.