| Texto completo | |
| Autor(es): |
da Silva, Alvaro Gustavo Ferreira
;
Mantovani, Raphaela A.
;
Xavier, Ana Augusta O.
;
Tavares, Guilherme M.
Número total de Autores: 4
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FOOD HYDROCOLLOIDS; v. 169, p. 13-pg., 2025-12-01. |
| Resumo | |
The incorporation of hydrophobic bioactive compounds, such as carotenoids, into fat-free food matrices is challenging due to their low water solubility. Nevertheless, the combination of carotenoids and whey proteins may represent a useful strategy to overcome this issue, due to the amphiphilic nature of these proteins. This study assessed the impact of the microstructure of lutein-loaded whey protein isolate (WPI) dispersions and gels at different pH values on the in vitro bioaccessibility of the carotenoid. Protein dispersions (10 % m v(-1)) at pH 4.5 and 7 were supplemented or not with lutein (0.002 % m v(-1)) and subjected to heat-induced gelation (90 degrees C/30 min). The dispersions and gels at pH 4.5 exhibited a particulate microstructure, while those at pH 7 had a homogeneous one. Simulated gastrointestinal digestion revealed slower proteolysis in gelled samples compared to dispersions, as demonstrated by the 1.5-2.3 times higher release of free amine groups observed for dispersions compared to gels during the gastric phase. Such progressive proteolysis allowed controlled release of lutein, which improved the lutein recovery after digestion (53.6-67.2 % for dispersions and 65.9-72.2 % for gels). This phenomenon led to a significantly higher lutein bioaccessibility in gelled samples compared to the respective dispersion (12.8-19.3 % for dispersions against 20.3-33.4 % for gels). Despite slight lutein isomerization triggered by heat treatment, the cohesive and homogeneous microstructure of the lutein-loaded gel at pH 7 displayed the highest (all-trans)-lutein bioaccessibility (29.1 %). These results highlight the impact of food microstructure on the bioaccessibility of bioactive compounds and may reduce empiricism in developing luteinenriched functional foods. (AU) | |
| Processo FAPESP: | 17/09214-4 - Como modificações estruturais de proteínas lácteas afetam a funcionalidade de compostos bioativos em matrizes alimentares complexas? |
| Beneficiário: | Guilherme Miranda Tavares |
| Modalidade de apoio: | Auxílio à Pesquisa - Jovens Pesquisadores |
| Processo FAPESP: | 18/23752-1 - EMU concedido no processo 2013/07914-8 sistema de cromatografia líquida de alta velocidade acoplado a detectores de arranjo de diodos, fluorescência e massas |
| Beneficiário: | Adriana Zerlotti Mercadante |
| Modalidade de apoio: | Auxílio à Pesquisa - Programa Equipamentos Multiusuários |
| Processo FAPESP: | 18/03822-5 - EMU concedido no processo 2017/09214-4: cromatógrafo preparativo - Akta pure (GE healthcare) |
| Beneficiário: | Guilherme Miranda Tavares |
| Modalidade de apoio: | Auxílio à Pesquisa - Programa Equipamentos Multiusuários |