Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions

Author(s)

Consoli, Larissa ^[1] ; Dias, Ramonita A. O. ^[1] ; Rabelo, Renata S. ^[1] ; Furtado, Guilherme F. ^[1] ; Sussulini, Alessandra ^[2] ; Cunha, Rosiane L. ^[1] ; Hubinger, Miriam Dupas ^[1]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, 80 Monteiro Lobato St, BR-13083862 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Inst Chem, Dept Analit Chem, POB 6154, BR-13083970 Campinas, SP - Brazil

• Document type: Journal article
• Source: FOOD HYDROCOLLOIDS; v. 84, p. 458-472, NOV 2018.
• Web of Science Citations: 9

Abstract

Functional properties of proteins can be improved by inducing the Maillard reaction in protein-carbohydrate mixtures. Wet-heating methods have been less explored than dry-heating for this purpose, despite its advantages such as faster reaction and the non-requirement of the lyophilization stage. Our work main goals were to produce Maillard-glycated products with sodium caseinate, maltodextrin and dried glucose syrup, using wet-heating conditions, and to evaluate their emulsifying properties in resveratrol-loaded emulsions. Protein-polysaccharide conjugates were prepared by heating aqueous mixtures at 75 degrees C from 0 (control sample) to 24 h. Changes in pH, colour, zeta-potential, antioxidant capacity (AOC), electrophoretic and size exclusion chromatography profiles were monitored. The conjugates were used to stabilize resveratrol-loaded emulsions, which were characterized by droplet size, kinetic stability, zeta-potential, AOC and interfacial properties. Increased heating times gave products with lower pH, more intense brown colour, higher AOC and formation of high molecular mass compounds. Emulsions produced with these conjugates showed larger droplet size, improved kinetic stability and higher AOC compared to the control emulsions (prepared with the control sample). Resveratrol increased droplet size and marginally affected interfacial tension. Wet-heating was efficient to produce Maillard-glycated conjugates with high potential use as emulsifying/encapsulating agents, with antioxidant properties, capable of providing extra protection to bioactive compounds such as resveratrol. (AU)

• FAPESP's process: 09/54137-1 - Acquisition of a particle size/distribution analyzer, a zeta potential measurement system, a spray dryer, and an ultra-high-pressure liquid chromatograph/mass spectrometer
• Grantee: Miriam Dupas Hubinger
• Support Opportunities: Multi-user Equipment Program
• FAPESP's process: 15/11984-7 - PRODUCTION OF MICROPARTICLES CONTAINING FAT-SOLUBLE ACTIVE CORES BY ATOMIZATION IN SPRAY DRYING: EFFECT OF EMULSIONS PROPERTIES ON THE CHARACTERISTICS OF THE FINAL PRODUCT
• Grantee: Miriam Dupas Hubinger
• Support Opportunities: Regular Research Grants
• FAPESP's process: 11/06083-0 - Emulsification by microchannels
• Grantee: Rosiane Lopes da Cunha
• Support Opportunities: Regular Research Grants