Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins

The objective of this study is to encapsulate flavonoids from yellow onion skins in whey protein isolates (WPI) and xylose (X), by Maillard-based conjugates, as an approach to improve the ability to entrap flavonoids and to develop powders with enhanced antioxidant activity. WPI (0.6%, <i>w<...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Ștefania Adelina Milea, Iuliana Aprodu, Elena Enachi, Vasilica Barbu, Gabriela Râpeanu, Gabriela Elena Bahrim, Nicoleta Stănciuc
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	glycation flavonoids microencapsulation onion skins antioxidant activities Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/9d65b8bdd4334e3cad8ae034503159bf
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:9d65b8bdd4334e3cad8ae034503159bf
record_format	dspace
spelling	oai:doaj.org-article:9d65b8bdd4334e3cad8ae034503159bf2021-11-25T16:26:48ZWhey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins10.3390/antiox101117082076-3921https://doaj.org/article/9d65b8bdd4334e3cad8ae034503159bf2021-10-01T00:00:00Zhttps://www.mdpi.com/2076-3921/10/11/1708https://doaj.org/toc/2076-3921The objective of this study is to encapsulate flavonoids from yellow onion skins in whey protein isolates (WPI) and xylose (X), by Maillard-based conjugates, as an approach to improve the ability to entrap flavonoids and to develop powders with enhanced antioxidant activity. WPI (0.6%, <i>w</i>/<i>v</i>) was conjugated to X (0.3%, <i>w/v</i>) through the Maillard reaction at 90 °C for 120 min, in the presence of a flavonoid-enriched extract. Two variants of powders were obtained by freeze-drying. The glycation of WPI allowed a better encapsulation efficiency, up to 90.53 ± 0.29%, corresponding to a grafting degree of 30.38 ± 1.55%. The molecular modelling approach was used to assess the impact of X interactions with α-lactalbumin and β-lactoglobulin on the ability of these proteins to bind the main flavonoids from the yellow onion skins. The results showed that X might compete with quercetin glucosides to bind with α-lactalbumin. No interference was found in the case of β-lactoglobulin. The microstructural appearance of the powders revealed finer spherosomes in powder with WPI–X conjugates via the Maillard reaction. The powders were added to nachos, followed by a phytochemical characterization, in order to test their potential added value. An increase in antioxidant activity was observed, with no significant changes during storage.Ștefania Adelina MileaIuliana AproduElena EnachiVasilica BarbuGabriela RâpeanuGabriela Elena BahrimNicoleta StănciucMDPI AGarticleglycationflavonoidsmicroencapsulationonion skinsantioxidant activitiesTherapeutics. PharmacologyRM1-950ENAntioxidants, Vol 10, Iss 1708, p 1708 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	glycation flavonoids microencapsulation onion skins antioxidant activities Therapeutics. Pharmacology RM1-950
spellingShingle	glycation flavonoids microencapsulation onion skins antioxidant activities Therapeutics. Pharmacology RM1-950 Ștefania Adelina Milea Iuliana Aprodu Elena Enachi Vasilica Barbu Gabriela Râpeanu Gabriela Elena Bahrim Nicoleta Stănciuc Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins
description	The objective of this study is to encapsulate flavonoids from yellow onion skins in whey protein isolates (WPI) and xylose (X), by Maillard-based conjugates, as an approach to improve the ability to entrap flavonoids and to develop powders with enhanced antioxidant activity. WPI (0.6%, <i>w</i>/<i>v</i>) was conjugated to X (0.3%, <i>w/v</i>) through the Maillard reaction at 90 °C for 120 min, in the presence of a flavonoid-enriched extract. Two variants of powders were obtained by freeze-drying. The glycation of WPI allowed a better encapsulation efficiency, up to 90.53 ± 0.29%, corresponding to a grafting degree of 30.38 ± 1.55%. The molecular modelling approach was used to assess the impact of X interactions with α-lactalbumin and β-lactoglobulin on the ability of these proteins to bind the main flavonoids from the yellow onion skins. The results showed that X might compete with quercetin glucosides to bind with α-lactalbumin. No interference was found in the case of β-lactoglobulin. The microstructural appearance of the powders revealed finer spherosomes in powder with WPI–X conjugates via the Maillard reaction. The powders were added to nachos, followed by a phytochemical characterization, in order to test their potential added value. An increase in antioxidant activity was observed, with no significant changes during storage.
format	article
author	Ștefania Adelina Milea Iuliana Aprodu Elena Enachi Vasilica Barbu Gabriela Râpeanu Gabriela Elena Bahrim Nicoleta Stănciuc
author_facet	Ștefania Adelina Milea Iuliana Aprodu Elena Enachi Vasilica Barbu Gabriela Râpeanu Gabriela Elena Bahrim Nicoleta Stănciuc
author_sort	Ștefania Adelina Milea
title	Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins
title_short	Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins
title_full	Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins
title_fullStr	Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins
title_full_unstemmed	Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins
title_sort	whey protein isolate-xylose maillard-based conjugates with tailored microencapsulation capacity of flavonoids from yellow onions skins
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/9d65b8bdd4334e3cad8ae034503159bf
work_keys_str_mv	AT stefaniaadelinamilea wheyproteinisolatexylosemaillardbasedconjugateswithtailoredmicroencapsulationcapacityofflavonoidsfromyellowonionsskins AT iulianaaprodu wheyproteinisolatexylosemaillardbasedconjugateswithtailoredmicroencapsulationcapacityofflavonoidsfromyellowonionsskins AT elenaenachi wheyproteinisolatexylosemaillardbasedconjugateswithtailoredmicroencapsulationcapacityofflavonoidsfromyellowonionsskins AT vasilicabarbu wheyproteinisolatexylosemaillardbasedconjugateswithtailoredmicroencapsulationcapacityofflavonoidsfromyellowonionsskins AT gabrielarapeanu wheyproteinisolatexylosemaillardbasedconjugateswithtailoredmicroencapsulationcapacityofflavonoidsfromyellowonionsskins AT gabrielaelenabahrim wheyproteinisolatexylosemaillardbasedconjugateswithtailoredmicroencapsulationcapacityofflavonoidsfromyellowonionsskins AT nicoletastanciuc wheyproteinisolatexylosemaillardbasedconjugateswithtailoredmicroencapsulationcapacityofflavonoidsfromyellowonionsskins
_version_	1718413153698578432

Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins

Ejemplares similares