Functionalization of whey protein isolate fortified with blackcurrant concentrate by spray-drying and freeze-drying strategies

A solution of whey protein isolate was combined with blackcurrant concentrate via spray-drying and freezedrying techniques separately to develop novel protein ingredients, (SWB and FWB). Chemical compositions, colour profiles, total anthocyanin content and encapsulation efficacy of the protein ingredients were evaluated. An in vitro digestion process was employed to observe the changes in total phenolic content, antioxidant activity, and predictive in vitro glycaemic response of the protein ingredients. The half maximal inhibitory concentration (IC50) towards alpha-Amylase, and a molecular docking study on the interactions of alpha-Amylase with anthocyanins, were both performed to investigate the potential mechanisms of hypoglycaemic properties of these protein ingredients. The protein contents of SWB and FWB were 67.94 +/- 0.47% and 68.16 +/- 0.77%, respectively. Blackcurrant concentrate significantly (p < 0.001) changed the colour profiles of whey protein isolate. SWB obtained a higher total phenol content (3711.28 +/- 4.36 mu g/g), total anthocyanin content (85390.80 +/- 162.81 mu g/100 g), and greater encapsulation efficacy (99.64 +/- 0.16%) than those of FWB (3413.03 +/- 20.60 mu g/g, 64230.24 +/- 441.08 mu g/100 g, and 95.43 +/- 0.14%, respectively). Total phenolic content and antioxidant activities of SWB and FWB decreased after the in vitro digestion. The reducing sugar released during the in vitro digestion from SWB and FWB decreased compared with their corresponding controls (SWC and FWC). FWB (IC50 = 73.46 mu g/mL) exhibited stronger alpha-Amylase inhibitory activity than SWB (IC50 = 81.46 mu g/mL). Different anthocyanins differed from binding affinities to bind with the active sites of alpha-Amylase via formation of hydrogen bonds. This study suggested whey protein encapsulated-blackcurrant concentrate might be an innovative food product with improved nutritional profiles. Both sprayand freeze-drying are potential options to this encapsulation.

Automated summary

The study involved combining whey protein isolate with blackcurrant concentrate through spray-drying and freeze-drying techniques to develop novel protein ingredients. It was found that blackcurrant concentrate significantly changed the color profiles of whey protein isolate, and SWB had higher total phenolic content, total anthocyanin content, and encapsulation efficacy compared to FWB. This research suggests that whey protein encapsulated-blackcurrant concentrate could be an innovative food product with improved nutritional profiles.