Concentrating immunoprotective phytoactive compounds from fruits and vegetables into shelf-stable protein-rich ingredients

Plant Foods Hum Nutr. 2014 Dec;69(4):317-24. doi: 10.1007/s11130-014-0445-6.

Abstract

Co-delivery of edible proteins with health-protective fruit (muscadine grape) and vegetable (kale) phytoactive compounds was accomplished in a biofortified ingredient for use in convenient, portable food formulations. Polyphenolics were concentrated (10-42 mg/g range) in dry muscadine-protein matrices. Kale-fortified protein matrices also captured polyphenolics (8 mg/g), carotenoids (69 μg/g) and glucosinolates (7 μmol/g). Neither total phenolics nor glucosinolates were significantly diminished even after long term (6 months) storage at 4, 20, or 37 °C, whereas carotenoids degraded over time, particularly at higher temperatures. Dry biofortified phytoactive-protein ingredients allowed delivery of immunoprotective compounds from fruits and vegetables in a stable, lightweight matrix.

Publication types

  • Research Support, Non-U.S. Gov't
  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Brassica / chemistry*
  • Carotenoids / analysis*
  • Diet
  • Dietary Proteins*
  • Food Handling
  • Fruit / chemistry
  • Functional Food*
  • Glucosinolates / analysis*
  • Humans
  • Immunologic Factors
  • Plant Extracts / chemistry
  • Polyphenols / analysis*
  • Vegetables / chemistry
  • Vitis / chemistry*

Substances

  • Dietary Proteins
  • Glucosinolates
  • Immunologic Factors
  • Plant Extracts
  • Polyphenols
  • Carotenoids