RT Journal Article
T1 The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods
A1 Cofrades, Susana
A1 Garcimartín Álvarez, Alba
A1 Gómez-Estaca, Joaquín
A1 Sánchez Muniz, Francisco José
A1 Herranz Hernández, María Beatriz
A1 Macho González, Adrián
A1 Benedí González, Juana María
A1 Álvarez, María Dolores
AB This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein isolate (WPI)) on both oil-in-water liquid-like emulsions (Es) and the corresponding cold gelled emulsions (GEs), and also the effect of addition of carob extract rich in condensed tannins (T). The systems, intended as functional food ingredients, were studied in various different respects, including rheological behaviour, in vitro gastrointestinal digestion with determination of the release of non-extractable proanthocyanidins (NEPA) from T, antioxidant activity and lipolysis. EP significantly affects the rheological behaviour of both Es and GEs. T incorporation produced a structural reinforcement of GEs, especially in the case of SC. The digests from Es displayed a higher antioxidant activity than those from GEs. T lipase inhibition was observed only in the formulations with WPI. Our results highlight the importance, in the design of functional foods, of analyzing different variables when incorporating a bioactive compound into a food or emulsion in order to select the better combination for the desired objective, owing to the complex interplay of the various components.
PB MDPI
YR 2020
FD 2020
LK https://hdl.handle.net/20.500.14352/112040
UL https://hdl.handle.net/20.500.14352/112040
LA eng
NO Cofrades, Susana, et al. «The Effect of Emulsifying Protein and Addition of Condensed Tannins on N-3 PUFA Enriched Emulsions for Functional Foods». Foods, vol. 9, n.o 11, noviembre de 2020, p. 1589. DOI.org (Crossref), https://doi.org/10.3390/foods9111589.
DS Docta Complutense
RD 20 dic 2025