Effect of blackberry and raspberry juice on whey protein emulsion stability |
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Authors: | Email author" target="_blank">Kaarina?ViljanenEmail author Andrew?L?Halmos Andrew?Sinclair Marina?Heinonen |
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Affiliation: | (1) Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, P.O. Box 27, FIN-00014 Helsinki, Finland;(2) School of Applied Sciences, Food Science, RMIT University, GPO Box 2476V, 3001, Melbourne, Victoria, Australia |
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Abstract: | The effect of raspberry and blackberry juice on oil-in-water (o/w) emulsion oxidative stability was investigated with different
concentrations of whey proteins and rapeseed oil. The extent of lipid oxidation was measured by determining conjugated diene
hydroperoxides and thiobarbituric acid reactive substances and that of protein oxidation by loss of natural tryptophan fluorescence
and formation of protein carbonyl compounds. In addition, the anthocyanin colour stability and emulsion turbidity were measured.
The increasing concentration of whey proteins and berry juices led to enhanced stabilization of the interface formed during
emulsification. The anthocyanin concentration and colour decreased during oxidation leading to whiter emulsions. Raspberry
juice provided a better overall antioxidant protection towards lipid and protein oxidation compared to blackberry juice. The
antioxidant activity of berry juices towards lipid oxidation varied with concentration. The antioxidant activity increased
with increasing concentration of berry juices. In conclusion, red berry juice anthocyanins, as well as other phenolic compounds,
act as antioxidants improving the oxidative stability of whey protein emulsions. However, the antioxidant protection is different
towards protein and lipid oxidation, and is also affected by other components present. |
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Keywords: | Protein oxidation Antioxidants Emulsion Berries |
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