Autor según el artículo: Ballon, A; Romero, MP; Rodriguez-Saona, LE; de Lamo-Castellví, S; Güell, C; Ferrando, M
Departamento: Enginyeria Química
Autor/es de la URV: Ballon, Aurélie / De Lamo Castellvi, Silvia / Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen
Palabras clave: Protein–polyphenol conjugates Lipid oxidation Lesser mealworm Insect proteins Flaxseed oil-in-water emulsion
Resumen: 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: 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
Identificador del autor: 0000-0002-5261-6806 0000-0002-5261-6806 0000-0002-4566-5132 0000-0002-4566-5132 0000-0002-2076-4222 0000-0002-2076-4222
Fecha de alta del registro: 2024-08-03
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S030881462302112X
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Food Chemistry. 434 137494-
Referencia de l'ítem segons les normes 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
DOI del artículo: 10.1016/j.foodchem.2023.137494
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2024
Tipo de publicación: Journal Publications
Repositori URV