Concentrating immunoprotective phytoactive compounds from fruits and vegetables into shelf-stable protein-rich ingredients

Full Title: Concentrating immunoprotective phytoactive compounds from fruits and vegetables into shelf-stable protein-rich ingredients

Journal: Plant Foods for Human Nutrition

Year of Publication: 2014

PHHI Author(s): Mary Ann Lila Mary Grace
Publication Author(s): Yousef, G.G., M.H. Grace, Jorge L. Guerrero Medina . Scott Neff . Ivette Guzman . Allan F. Brown, I. Raskin, and Mary Ann Lila

Abstract:

Co-delivery of edible proteins with health-protective fruit (muscadine grape) and vegetable (kale) phytoactive compounds was accomplished in a biofortified ingredient for use in convenient, portable food formulations. Polyphenolics were concentrated (10–42 mg/g range) in dry muscadine-protein matrices. Kale-fortified protein matrices also captured polyphenolics (8 mg/g), carotenoids (69 μg/g) and glucosinolates (7 μmol/g). Neither total phenolics nor glucosinolates were significantly diminished even after long term (6 months) storage at 4, 20, or 37 °C, whereas carotenoids degraded over time, particularly at higher temperatures. Dry biofortified phytoactive-protein ingredients allowed delivery of immunoprotective compounds from fruits and vegetables in a stable, lightweight matrix.

Link to Article: http://link.springer.com.prox.lib.ncsu.edu/article/10.1007/s11130-014-0445-6/fulltext.html