Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions

Food Hydrocolloids

Volumn 94, Issue , 2019, Pages 20-29

  Pham, Loc B ^a   Wang, Bo ^b   Zisu, Bogdan ^a   Adhikari, Benu ^a  

^a RMIT UNIVERSITY   (Australia)

^b Nu Mega Ingredients Pty Ltd   (Australia)

Author keywords

Adsorption; Dilatational rheology; Emulsion stability; Interfacial tension; Oxidative stability

Indexed keywords

EID: 85063283348     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.03.007     Document Type: Article

References (58)

1. Amine, C., Dreher, J., Helgason, T., Tadros, T., Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity. Food Hydrocolloids 39 (2014), 180–186.
2. Anwar, F., Przybylski, R., Effect of solvents extraction on total phenolics and antioxidant activity of extracts from flaxseed (Linum usitatissimum L.). ACTA Scientiarum Polonorum Technologia Alimentaria 11:3 (2012), 293–302.
3. AOAC, Official methods of analysis. 18th ed., 2005, Association of Official Analytical Chemists, Arlington, VA.
4. Banerjee, S., Chattopadhyay, P., Ghosh, A., Goyary, D., Karmakar, S., Veer, V., Influence of process variables on essential oil microcapsule properties by carbohydrate polymer-protein blends. Carbohydrate Polymers 93:2 (2013), 691–697.
5. Bradford, M.M., A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72:1–2 (1976), 248–254.
6. Brenes-Balbuena, M., Garcia-Garcia, P., Garrido-Fernandez, A., Phenolic compounds related to the black color formed during the processing of ripe olives. Journal of Agricultural and Food Chemistry 40:7 (1992), 1192–1196.
7. Bučko, S., Katona, J., Petrović, L., Milinković, J., Spasojević, L., Mucić, N., et al. The influence of enzymatic hydrolysis on adsorption and interfacial dilatational properties of pumpkin (cucurbita pepo) seed protein isolate. Food Biophysics, 2018, 1–9.
8. Can Karaca, A., Low, N., Nickerson, M., Encapsulation of flaxseed oil using a benchtop spray dryer for legume protein-maltodextrin microcapsule preparation. Journal of Agricultural and Food Chemistry 61:21 (2013), 5148–5155.
9. Cascão Pereira, L.G., Theodoly, O., Blanch, H.W., Radke, C.J., Dilatational rheology of BSA conformers at the air/water interface. Langmuir 19:6 (2003), 2349–2356.
10. Chen, S., Zhang, N., Tang, C.-H., Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0. Food Hydrocolloids 61 (2016), 102–112.
11. Cilliers, J.J., Singleton, V.L., Characterization of the products of nonenzymic autoxidative phenolic reactions in a caffeic acid model system. Journal of Agricultural and Food Chemistry 39:7 (1991), 1298–1303.
12. Covas, M.-I., de la Torre, R., Fitó, M., Virgin olive oil: A key food for cardiovascular risk protection. British Journal of Nutrition 113:S2 (2015), S19–S28.
13. Curcio, M., Parisi, O.I., Puoci, F., Altimari, I., Spizzirri, U.G., Picci, N., Antioxidant polymers by free radical grafting on natural polymers. Antioxidant Polymers: Synthesis, Properties, and Applications, 2012, 153–178.
14. Dabrowski, K.J., Sosulski, F.W., Composition of free and hydrolyzable phenolic acids in defatted flours of ten oilseeds. Journal of Agricultural and Food Chemistry 32:1 (1984), 128–130.
15. Gaonkar, A.G., Interfacial tensions of vegetable oil/water systems: Effect of oil purification. Journal of the American Oil Chemists’ Society 66:8 (1989), 1090–1092.
16. Graham, D., Phillips, M., Proteins at liquid interfaces: I. Kinetics of adsorption and surface denaturation. Journal of Colloid and Interface Science 70:3 (1979), 403–414.
17. Graham, D., Phillips, M., Proteins at liquid interfaces: III. Molecular structures of adsorbed films. Journal of Colloid and Interface Science 70:3 (1979), 427–439.
18. Gumus, C.E., Decker, E.A., McClements, D.J., Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins. Food Research International 100 (2017), 175–185.
19. Hall, C., Shultz, K., Phenolic antioxidant interactions. 92nd American oil chemists society annual meeting and expo, 2001, AOCS, Minneapolis, Minnesota, S88.
20. Karefyllakis, D., Altunkaya, S., Berton-Carabin, C.C., van der Goot, A.J., Nikiforidis, C.V., Physical bonding between sunflower proteins and phenols: Impact on interfacial properties. Food Hydrocolloids 73 (2017), 326–334.
21. Kaushik, P., Dowling, K., McKnight, S., Barrow, C.J., Wang, B., Adhikari, B., Preparation, characterization and functional properties of flax seed protein isolate. Food Chemistry 197:Pt A (2016), 212–220.
22. Kirby, B.J., Hasselbrink, E.F., Zeta potential of microfluidic substrates: 1. Theory, experimental techniques, and effects on separations. Electrophoresis 25:2 (2004), 187–202.
23. Kroll, J., Rawel, H.M., Reactions of plant phenols with myoglobin: Influence of chemical structure of the phenolic compounds. Journal of Food Science 66:1 (2001), 48–58.
24. Kroll, J., Rawel, H.M., Seidelmann, N., Physicochemical properties and susceptibility to proteolytic digestion of myoglobin− phenol derivatives. Journal of Agricultural and Food Chemistry 48:5 (2000), 1580–1587.
25. Liu, F., Ma, C., McClements, D.J., Gao, Y., A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution. Food Hydrocolloids 63 (2017), 625–634.
26. Liu, F., Sun, C., Yang, W., Yuan, F., Gao, Y., Structural characterization and functional evaluation of lactoferrin–polyphenol conjugates formed by free-radical graft copolymerization. RSC Advances 5:20 (2015), 15641–15651.
27. Liu, L., Zhao, Q., Liu, T., Zhao, M., Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface. Food Hydrocolloids 25:5 (2011), 921–927.
28. Lopez, S., Montserrat-de la Paz, S., Lucas, R., Bermudez, B., Abia, R., Morales, J.C., et al. Effect of metabolites of hydroxytyrosol on protection against oxidative stress and inflammation in human endothelial cells. Journal of Functional Foods 29 (2017), 238–247.
29. Ma, Z., Boye, J.I., Simpson, B.K., Preparation of salad dressing emulsions using lentil, chickpea and pea protein isolates: A response surface methodology study. Journal of Food Quality 39:4 (2016), 274–291.
30. Madhusudhan, K., Singh, N., Isolation and characterization of the major fraction (12 S) of linseed proteins. Journal of Agricultural and Food Chemistry 33:4 (1985), 673–677.
31. McDonald, R.E., Hultin, H.O., Some characteristics of the enzymic lipid peroxidation system in the microsomal fraction of flounder skeletal muscle. Journal of Food Science 52:1 (1987), 15–21.
32. Oomah, B.D., Der, T.J., Godfrey, D.V., Thermal characteristics of flaxseed (Linum usitatissimum L.) proteins. Food Chemistry 98:4 (2006), 733–741.
33. Oomah, B.D., Mazza, G., Cui, W., Optimization of protein extraction from flaxseed meal. Food Research International 27:4 (1994), 355–361.
34. Ozdal, T., Capanoglu, E., Altay, F., A review on protein–phenolic interactions and associated changes. Food Research International 51:2 (2013), 954–970.
35. Palazolo, G.G., Mitidieri, F., Wagner, J., Relationship between interfacial behaviour of native and denatured soybean isolates and microstructure and coalescence of oil in water emulsions-effect of salt and protein concentration. Food Science and Technology International 9:6 (2003), 409–419.
36. Paradiso, V.M., Di Mattia, C., Giarnetti, M., Chiarini, M., Andrich, L., Caponio, F., Antioxidant behavior of olive phenolics in oil-in-water emulsions. Journal of Agricultural and Food Chemistry 64:29 (2016), 5877–5886.
37. Pearce, K.N., Kinsella, J.E., Emulsifying properties of proteins: Evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry 26:3 (1978), 716–723.
38. Ravera, F., Loglio, G., Kovalchuk, V.I., Interfacial dilational rheology by oscillating bubble/drop methods. Current Opinion in Colloid & Interface Science 15:4 (2010), 217–228.
39. Rawel, H.M., Czajka, D., Rohn, S., Kroll, J., Interactions of different phenolic acids and flavonoids with soy proteins. International Journal of Biological Macromolecules 30:3–4 (2002), 137–150.
40. Rawel, H.M., Kroll, J., Rohn, S., Reactions of phenolic substances with lysozyme—physicochemical characterisation and proteolytic digestion of the derivatives. Food Chemistry 72:1 (2001), 59–71.
41. Rodríguez, S.D., von Staszewski, M., Pilosof, A.M.R., Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior. Food Hydrocolloids 50 (2015), 108–115.
42. Rühs, P.A., Affolter, C., Windhab, E.J., Fischer, P., Shear and dilatational linear and nonlinear subphase controlled interfacial rheology of β-lactoglobulin fibrils and their derivatives. Journal of Rheology, 57(3), 2013, 1003.
43. Schmitt, C., Bovay, C., Rouvet, M., Shojaei-Rami, S., Kolodziejczyk, E., Whey protein soluble aggregates from heating with NaCl: physicochemical, interfacial, and foaming properties. Langmuir 23:8 (2007), 4155–4166.
44. Shahidi, F., Naczk, M., Phenolics in food and nutraceuticals. 2003, CRC press.
45. Shantha, N.C., Decker, E.A., Rapid, sensitive, iron-based spectrophotometric methods for determination of perorlride values of food lipids. 1994.
46. Sielicka, M., Małecka, M., Enhancement of oxidative stability of flaxseed oil through flaxseed, evening primrose and black cumin cake extracts. Journal of Food Processing and Preservation, 41(4), 2017.
47. Škerget, M., Kotnik, P., Hadolin, M., Hraš, A.R., Simonič, M., Knez, Ž., Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chemistry 89:2 (2005), 191–198.
48. von Staszewski, M., Pizones Ruiz-Henestrosa, V.M., Pilosof, A.M.R., Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil. Food Hydrocolloids 35 (2014), 505–511.
49. Tadros, T.F., Emulsion formation and stability. 2013, John Wiley & Sons.
50. Timilsena, Y.P., Adhikari, R., Barrow, C.J., Adhikari, B., Physicochemical and functional properties of protein isolate produced from Australian chia seeds. Food Chemistry 212 (2016), 648–656.
51. Valls, R.-M., Farràs, M., Suárez, M., Fernández-Castillejo, S., Fitó, M., Konstantinidou, V., et al. Effects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A randomised controlled trial. Food Chemistry 167 (2015), 30–35.
52. Wang, Li, D., Wang, L.-J., Adhikari, B., Shi, J., Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions. Journal of Food Engineering 100:3 (2010), 417–426.
53. Wang, J.-M., Xia, N., Yang, X.-Q., Yin, S.-W., Qi, J.-R., He, X.-T., et al. Adsorption and dilatational rheology of heat-treated soy protein at the oil–water interface: Relationship to structural properties. Journal of Agricultural and Food Chemistry 60:12 (2012), 3302–3310.
54. Ward, A., Tordai, L., Time‐dependence of boundary tensions of solutions I. The role of diffusion in time‐effects. The Journal of Chemical Physics 14:7 (1946), 453–461.
55. Waszkowiak, K., Gliszczyńska-Świgło, A., Binary ethanol–water solvents affect phenolic profile and antioxidant capacity of flaxseed extracts. European Food Research and Technology 242:5 (2015), 777–786.
56. Waszkowiak, K., Gliszczyńska-Świgło, A., Barthet, V., Skręty, J., Effect of extraction method on the phenolic and cyanogenic glucoside profile of flaxseed extracts and their antioxidant capacity. Journal of the American Oil Chemists Society 92:11–12 (2015), 1609–1619.
57. Wojciechowski, K., Surface activity of saponin from Quillaja bark at the air/water and oil/water interfaces. Colloids and Surfaces B: Biointerfaces 108 (2013), 95–102.
58. Zhang, Z.-S., Wang, L.-J., Li, D., Li, S.-J., Özkan, N., Characteristics of flaxseed oil from two different flax plants. International Journal of Food Properties 14:6 (2011), 1286–1296.