Concentrating Immunoprotective Phytoactive Compounds from Fruits and Vegetables into Shelf-stable Protein-rich Ingredients

Gad G. Yousef, Mary H. Grace, Jorge L.Guerrero Medina, Scott Neff, Ivette Guzman, Allan F. Brown, Ilya Raskin, Mary Ann Lila

Research output: Contribution to journalArticlepeer-review

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.

Original languageEnglish (US)
Pages (from-to)317-324
Number of pages8
JournalPlant Foods for Human Nutrition
Volume69
Issue number4
DOIs
StatePublished - Dec 9 2014
Externally publishedYes

Keywords

  • Carotenoids
  • Glucosinolates
  • Kale
  • Muscadine
  • Polyphenolics
  • Protein isolate

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)

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