Author, as appears in the article.: Ballon, A; Romero, MP; Rodriguez-Saona, LE; de Lamo-Castellví, S; Güell, C; Ferrando, M
Department: Enginyeria Química
URV's Author/s: Ballon, Aurélie / De Lamo Castellvi, Silvia / Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen
Keywords: Protein–polyphenol conjugates Lipid oxidation Lesser mealworm Insect proteins Flaxseed oil-in-water emulsion
Abstract: Lesser mealworm protein concentrate (LMPC) was conjugated with chlorogenic acid (CA) or tannic acid (TA) using an alkaline method. The impact of polyphenol type and concentration on the physicochemical and structural characteristics, antioxidant, interfacial, and emulsifying properties of the LMPC-polyphenol conjugates were investigated. Under the conditions tested, TA demonstrated higher affinity for LMPC compared to CA. The conjugation of LMPC induced conformational changes as showed by intrinsic fluorescence and FT-MIR raw spectra analysis. The surface hydrophobicity of the conjugates was reduced, leading to increased interfacial tension values for LMPC-TA conjugates without impairment of the emulsifying activity. The antioxidant properties were significantly improved by the conjugation. Flaxseed oil-in-water (O/W) emulsions stabilized by the conjugates and LMPC remained physically stable for 12 days at 50 °C with a notable reduction of secondary oxidation products when conjugates were used. LMPC-TA and LMPC-CA exhibited potential to be used as novel antioxidant emulsifiers in O/W emulsions.
Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geociências Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Biotecnología Biodiversidade Astronomia / física Analytical chemistry Administração pública e de empresas, ciências contábeis e turismo
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: aurelie.ballon@urv.cat silvia.delamo@urv.cat silvia.delamo@urv.cat carme.guell@urv.cat carme.guell@urv.cat montse.ferrando@urv.cat montse.ferrando@urv.cat
Author identifier: 0000-0002-5261-6806 0000-0002-5261-6806 0000-0002-4566-5132 0000-0002-4566-5132 0000-0002-2076-4222 0000-0002-2076-4222
Record's date: 2024-08-03
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.sciencedirect.com/science/article/pii/S030881462302112X
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Food Chemistry. 434 137494-
APA: Ballon, A; Romero, MP; Rodriguez-Saona, LE; de Lamo-Castellví, S; Güell, C; Ferrando, M (2024). Conjugation of lesser mealworm (Alphitobius diaperinus) larvae protein with polyphenols for the development of innovative antioxidant emulsifiers. Food Chemistry, 434(), 137494-. DOI: 10.1016/j.foodchem.2023.137494
Article's DOI: 10.1016/j.foodchem.2023.137494
Entity: Universitat Rovira i Virgili
Journal publication year: 2024
Publication Type: Journal Publications
Repositori URV