Blueberry polyphenol-protein food ingredients: The impact of spray drying on the in vitro antioxidant activity, anti-inflammatory markers, glucose metabolism and fibroblast migration

Roberta Targino Hoskin, Jia Xiong, Debora Araújo Esposito, Mary Ann Lila

Research output: Contribution to journalArticle

Abstract

Wild blueberry pomace extract complexed with wheat or chickpea flour or soy protein isolate produced spray dried and freeze-dried polyphenol-protein particles. To evaluate the impact of spray drying on the biological activity of these food ingredients in vitro antioxidant and anti-inflammatory activities, regulation of glucose metabolism and ability to stimulate fibroblast migration were tested. Extracts from polyphenol-protein particles significantly decreased reactive oxygen species (ROS) production and down-regulated the gene expression of inflammation markers (COX-2 and IL-1β). Milder suppression of nitric oxide production and inducible nitric oxide synthase (iNOS) gene expression was evident. The extracts significantly inhibited phosphoenolpyruvate carboxykinase (PEPCK) and accelerated fibroblast cell migration up to 3-fold after 24 h. Complexed polyphenols retained their structural integrity and bioactive potency for both lyophilized and spray dried treatments. The data suggests that spray drying is a convenient and cost-effective technique to produce blueberry-polyphenol food ingredients with preserved phytochemicals with biological activities.

Original languageEnglish (US)
Pages (from-to)187-194
Number of pages8
JournalFood chemistry
Volume280
DOIs
StatePublished - May 15 2019

Keywords

  • Berries
  • By-products
  • Drying
  • Inflammation
  • Phytochemicals

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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