Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds

Autores
Salgado, Pablo Rodrigo; Molina Ortiz, Sara E.; Petruccelli, Silvana; Mauri, Adriana Noemí
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The functional properties of three sunflower protein concentrates having different content of phenolic compounds (mainly chlorogenic and caffeic acids) obtained from sunflower oil cake, a by-product of the oil industry, were evaluated. Sunflower protein concentrates exhibited high water solubility and moderate water-imbibing and water-holding capacities. It was possible to obtain foams and emulsions of different stability at different pH and ionic strength from these protein concentrates, as well as self-supporting gels produced by thermal induction. The presence of phenolic compounds not only conferred antioxidant activity and changed the color of protein products, but also reduced the water imbibing capacity of sunflower protein concentrates, the stability of the emulsions obtained, and the hardness of protein gels. In contrast, phenolic compounds did not modify the water holding capacity, their water solubility or their foaming properties. These results suggest that these protein products may be used as functional ingredients in the food industry.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Sunflower protein concentrates
Phenolic compounds
Functional properties
Solubility
WIC
WHC
Emulsions
Foams
Gelation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/140959
Acceder
id SEDICI_868d7a1698c79588f2f56c5df7253e89
oai_identifier_str oai:sedici.unlp.edu.ar:10915/140959
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic CompoundsSalgado, Pablo RodrigoMolina Ortiz, Sara E.Petruccelli, SilvanaMauri, Adriana NoemíCiencias ExactasSunflower protein concentratesPhenolic compoundsFunctional propertiesSolubilityWICWHCEmulsionsFoamsGelationThe functional properties of three sunflower protein concentrates having different content of phenolic compounds (mainly chlorogenic and caffeic acids) obtained from sunflower oil cake, a by-product of the oil industry, were evaluated. Sunflower protein concentrates exhibited high water solubility and moderate water-imbibing and water-holding capacities. It was possible to obtain foams and emulsions of different stability at different pH and ionic strength from these protein concentrates, as well as self-supporting gels produced by thermal induction. The presence of phenolic compounds not only conferred antioxidant activity and changed the color of protein products, but also reduced the water imbibing capacity of sunflower protein concentrates, the stability of the emulsions obtained, and the hardness of protein gels. In contrast, phenolic compounds did not modify the water holding capacity, their water solubility or their foaming properties. These results suggest that these protein products may be used as functional ingredients in the food industry.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2011-12-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf825-836http://sedici.unlp.edu.ar/handle/10915/140959enginfo:eu-repo/semantics/altIdentifier/issn/0003-021xinfo:eu-repo/semantics/altIdentifier/issn/1558-9331info:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-011-1982-xinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:32:07Zoai:sedici.unlp.edu.ar:10915/140959Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:32:08.232SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds
title Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds
spellingShingle Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds
Salgado, Pablo Rodrigo
Ciencias Exactas
Sunflower protein concentrates
Phenolic compounds
Functional properties
Solubility
WIC
WHC
Emulsions
Foams
Gelation
title_short Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds
title_full Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds
title_fullStr Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds
title_full_unstemmed Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds
title_sort Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds
dc.creator.none.fl_str_mv Salgado, Pablo Rodrigo
Molina Ortiz, Sara E.
Petruccelli, Silvana
Mauri, Adriana Noemí
author Salgado, Pablo Rodrigo
author_facet Salgado, Pablo Rodrigo
Molina Ortiz, Sara E.
Petruccelli, Silvana
Mauri, Adriana Noemí
author_role author
author2 Molina Ortiz, Sara E.
Petruccelli, Silvana
Mauri, Adriana Noemí
author2_role author
author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Sunflower protein concentrates
Phenolic compounds
Functional properties
Solubility
WIC
WHC
Emulsions
Foams
Gelation
topic Ciencias Exactas
Sunflower protein concentrates
Phenolic compounds
Functional properties
Solubility
WIC
WHC
Emulsions
Foams
Gelation
dc.description.none.fl_txt_mv The functional properties of three sunflower protein concentrates having different content of phenolic compounds (mainly chlorogenic and caffeic acids) obtained from sunflower oil cake, a by-product of the oil industry, were evaluated. Sunflower protein concentrates exhibited high water solubility and moderate water-imbibing and water-holding capacities. It was possible to obtain foams and emulsions of different stability at different pH and ionic strength from these protein concentrates, as well as self-supporting gels produced by thermal induction. The presence of phenolic compounds not only conferred antioxidant activity and changed the color of protein products, but also reduced the water imbibing capacity of sunflower protein concentrates, the stability of the emulsions obtained, and the hardness of protein gels. In contrast, phenolic compounds did not modify the water holding capacity, their water solubility or their foaming properties. These results suggest that these protein products may be used as functional ingredients in the food industry.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description The functional properties of three sunflower protein concentrates having different content of phenolic compounds (mainly chlorogenic and caffeic acids) obtained from sunflower oil cake, a by-product of the oil industry, were evaluated. Sunflower protein concentrates exhibited high water solubility and moderate water-imbibing and water-holding capacities. It was possible to obtain foams and emulsions of different stability at different pH and ionic strength from these protein concentrates, as well as self-supporting gels produced by thermal induction. The presence of phenolic compounds not only conferred antioxidant activity and changed the color of protein products, but also reduced the water imbibing capacity of sunflower protein concentrates, the stability of the emulsions obtained, and the hardness of protein gels. In contrast, phenolic compounds did not modify the water holding capacity, their water solubility or their foaming properties. These results suggest that these protein products may be used as functional ingredients in the food industry.
publishDate 2011
dc.date.none.fl_str_mv 2011-12-18
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/140959
url http://sedici.unlp.edu.ar/handle/10915/140959
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0003-021x
info:eu-repo/semantics/altIdentifier/issn/1558-9331
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-011-1982-x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
825-836
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.070432

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