Behavior of blends between carotenoids obtained from cajá (Spondias mombin) and whey protein matrices

Author(s)

Mariana Lamy Rasera

• Document type: Master's Dissertation
• Press: Campinas, SP.
• Institution: Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos
• Defense date: 2021-10-08

Examining board members

Guilherme Miranda Tavares; Rodrigo Stephani; Daniele Bobrowski Rodrigues

• Advisor: Guilherme Miranda Tavares

Abstract

The demand for foods with high nutritional quality has been driving the market for functional products with an appeal to provide various health benefits. Often the development of these products is based on the simple addition of bioactive compounds to a more complex matrix. However, food matrices are not inert systems. Bioactive compounds such as carotenoids have drawn increasing attention from consumers and industries due to their great potential in reducing the incidence of various diseases. But most studies found in the literature on the interaction between carotenoids and whey proteins are based on simplified systems that disregard, among others, structural aspects of proteins and carotenoids. In this context, to generate knowledge that contributes to the development of functional foods, the present project aimed to understand the behavior of carotenoids present in an extract obtained from cajá ("Spondias mombin") pulp when added to different matrices of whey proteins. The carotenoid-rich extract presented as majority carotenoids the xanthophylls: ß-cryptoxanthin, lutein and zeinoxanthin and its aggregation profile in predominantly aqueous environments was dictated by the behavior of ß-cryptoxanthin, with the formation of J-type aggregates. In turn, the soluble portion of WPC 80 and WPI 90 dispersions before and after heat treatment at 75 °C for 10 min were characterized for solubility, concentration of total and surface sulfhydryl groups, turbidity and size distribution by size exclusion chromatography. It was possible to demonstrate that the WPC 80 suffered greater denaturation and aggregation when compared to WPI 90, the processing history of the commercially purchased protein matrices showed great importance regarding the kinetics of denaturation and formation of soluble and insoluble aggregates. Additionally, when in mixture, it was possible to observe from a mesoscopic perspective the formation of supramolecular aggregates of carotenoids and whey proteins preferentially to the bimolecular protein-carotenoid interaction, as pointed out in the literature. Finally, the interaction between proteins and carotenoids showed a detrimental effect on the foaming ability and foam stability of the protein matrices (AU)

• FAPESP's process: 19/15143-8 - Distribution of carotenoids in complex protein matrices: an approach by heat maps
• Grantee: Mariana Lamy Rasera
• Support Opportunities: Scholarships in Brazil - Master