Journal
BIOMOLECULES
Volume 11, Issue 7, Pages -Publisher
MDPI
DOI: 10.3390/biom11070965
Keywords
grape pomace seed; skimmed goat's milk; phenolics; milk protein; phenolic-protein interactions
Categories
Funding
- Ministry of Education, Science and Technological Development of the Republic of Serbia [451-03-9/2021-14/200116]
Ask authors/readers for more resources
The study found that adding grape pomace seed extract to thermally treated goat's milk significantly improved its antioxidant properties, mainly through the interaction between phenolics and proteins. This could be a promising strategy for food waste recovery and enhancing the beneficial health effects of goat's milk-based functional foods.
The aim of this research was phenolics and protein characterization and antioxidant properties evaluation of skimmed thermally treated goat's milk powder enriched with different concentration of grape pomace seed extract (SE). The dominant phenolics in SE were phenolic acids, flavan-3-ols and procyanidins. Different electrophoretic techniques together with UHPLC-MS/MS analysis revealed the presence of phenolics-protein interactions in the samples, mainly procyanidins with whey protein/caseins complexes. Addition of SE into thermally treated goat's milk significantly improved antioxidant properties of goat's milk such as TAC, FRP, DPPH center dot and ABTS(center dot+) scavenging activity. Gallic acid, catechin, and procyanidins mostly contributed to these activities. The schematic representation of phenolics-casein micelles interactions in thermally treated goat's milk enriched with SE was given. The addition of SE into thermally treated goat's milk can be a promising strategy in food waste recovery and to enhance the beneficial health effects of goat's milk-based functional foods.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available