Whey proteins-epicatechin interactions in a model specialized food product treated by high pressure

References

• Ozdal T, Capanoglu E, Altay F. A review on protein–phenolic interactions and associated changes. Food Res Int. 2013;51(2):954–970. doi: 10.1016/j.foodres.2013.02.009
   Web of Science ®Google Scholar
• Adrar NS, Madani K, Adrar S. Impact of the inhibition of proteins activities and the chemical aspect of polyphenols-proteins interactions. PharmaNutrition. 2019;7:100142. doi: 10.1016/j.phanu.2019.100142
   Web of Science ®Google Scholar
• Rothwell JA, Perez-Jimenez J, Neveu V, et al. Phenol-explorer 3.0: a major update of the phenol-explorer database to incorporate data on the effects of food processing on polyphenol content. Database. 2013;2013:bat070. doi: 10.1093/database/bat070
   PubMedGoogle Scholar
• Showing all polyphenols found in Apple [Dessert], whole, raw - Phenol-explorer database 3.6 [Internet]. Clermont-Ferrand (FR): INRA;2015. [cited 2018 Feb 5]. Available from: http://phenol-explorer.eu/contents/food/23
   Google Scholar
• Dissanayake M, Vasiljevic T. Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing. J Dairy Sci. 2009;92(4):1387–1397. doi: 10.3168/jds.2008-1791
   PubMed Web of Science ®Google Scholar
• Iskandar MM, Lands LC, Sabally K, et al. High Hydrostatic pressure pretreatment of whey protein isolates improves their digestibility and antioxidant capacity. Foods. 2015;4(2):184–207. doi: 10.3390/foods4020184
   PubMed Web of Science ®Google Scholar
• Deeth H, Bansal N. Whey proteins: from milk to medicine. London: Academic Press; 2018.
   Google Scholar
• Wegrzyn TF, Farr JM, Hunter DC, et al. Stability of antioxidants in an apple polyphenol–milk model system. Food Chem. 2008;109(2):310–318. doi: 10.1016/j.foodchem.2007.12.034
   PubMed Web of Science ®Google Scholar
• Patras A, Brunton NP, Da Pieve S, et al. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innov Food Sci Emerg Technol. 2009;10(3):308–313. doi: 10.1016/j.ifset.2008.12.004
   Web of Science ®Google Scholar
• Mlcek J, Juríková T, Škrovánková S, et al. Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods. Potravinarstvo. 2016;10(1):512–517.
   Google Scholar
• Sun-Waterhouse D, Zhao M, Waterhouse GIN. Protein modification during ingredient preparation and food processing: approaches to improve food processability and nutrition. Food Bioprocess Technol. 2014;7(7):1853–1893. doi: 10.1007/s11947-014-1326-6
   Web of Science ®Google Scholar
• López-Fandiño R. Functional improvement of milk whey proteins induced by high hydrostatic pressure. Crit Rev Food Sci Nutr. 2006;46(4):351–363. doi: 10.1080/10408690590957278
   PubMed Web of Science ®Google Scholar
• Le Bourvellec C, Renard CMGC. Interactions between polyphenols and macromolecules: quantification methods and mechanisms. Crit Rev Food Sci Nutr 2012;52(3):213–248. doi: 10.1080/10408398.2010.499808
   PubMed Web of Science ®Google Scholar
• Carlsen MH, Halvorsen BL, Holte K, et al. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutr J. 2010;9:3. doi: 10.1186/1475-2891-9-3
   PubMed Web of Science ®Google Scholar
• Monteleone E, Condelli N, Dinnella C, et al. Prediction of perceived astringency induced by phenolic compounds. Food Qual Prefer. 2004;15(7):761–769. doi: 10.1016/j.foodqual.2004.06.002
   Web of Science ®Google Scholar
• Siebert KJ, Troukhanova NV, Lynn PY. Nature of polyphenol−protein interactions. J Agric Food Chem. 1996;44(1):80–85. doi: 10.1021/jf9502459
   Web of Science ®Google Scholar
• Ganske F, Dell EJ. ORAC assay on the FLUOstar OPTIMA to determine antioxidant capacity - Application Note 1482006.
   Google Scholar
• Condés MC, Speroni F, Mauri A, et al. Physicochemical and structural properties of amaranth protein isolates treated with high pressure. Innov Food Sci Emerg Technol. 2012;14:11–17. doi: 10.1016/j.ifset.2011.12.006
   Web of Science ®Google Scholar
• Alais C, Linden G. Food Biochemistry. Dordrecht (NL): Springer-Science; 1991.
   Google Scholar
• de Freitas V, Mateus N. Structural features of procyanidin interactions with salivary proteins. J Agric Food Chem. 2001;49(2):940–945. doi: 10.1021/jf000981z
   PubMed Web of Science ®Google Scholar
• Alpha Lactalbumin [Bos taurus] - GenBank: BAB18924.1 - Protein - FASTA - NCBI [Internet]. Rockville Pike (US): National Center for Biotechnology Information (NCBI);2002. [cited 2019 Apr 11]. Available from: https://www.ncbi.nlm.nih.gov/protein/BAB18924.1?report=fasta
   Google Scholar
• Beta Lactoglobulin [Bos taurus] - GenBank: AAI08214.1 - Protein - FASTA - NCBI [Internet]. Rockville Pike (US): National Center for Biotechnology Information (NCBI);2007. [cited 2019 Apr 11]. Available from: https://www.ncbi.nlm.nih.gov/protein/AAI08214.1?report=fasta
   Google Scholar
• Zulueta A, Esteve MJ, Frígola A. ORAC and TEAC assays comparison to measure the antioxidant capacity of food products. Food Chem. 2009;114(1):310–316. doi: 10.1016/j.foodchem.2008.09.033
   Web of Science ®Google Scholar
• Zhou L, Liu W, Stockmann R, et al. Effect of citric acid and high pressure thermal processing on enzyme activity and related quality attributes of pear puree. Innov Food Sci Emerg Technol. 2018;45:196–207. doi: 10.1016/j.ifset.2017.10.012
   Web of Science ®Google Scholar
• Almajano MP, Delgado ME, Gordon MH. Changes in the antioxidant properties of protein solutions in the presence of epigallocatechin gallate. Food Chem. 2007;101(1):126–130. doi: 10.1016/j.foodchem.2006.01.009
   Web of Science ®Google Scholar
• Spencer CM, Cai Y, Martin R, et al. Polyphenol complexation—some thoughts and observations. Phytochemistry. 1988;27(8):2397–2409. doi: 10.1016/0031-9422(88)87004-3
   Web of Science ®Google Scholar
• Ye J, Fan F, Xu X, et al. Interactions of black and green tea polyphenols with whole milk. Food Res Int. 2013;53(1):449–455. doi: 10.1016/j.foodres.2013.05.033
   Web of Science ®Google Scholar