Reprint of ‘Protein-polyphenol particles for delivering structural and health functionality’

E. Allen Foegeding; Nathalie Plundrich; Margaret Schneider; Caroline Campbell; Mary Ann Lila

doi:10.1016/j.foodhyd.2018.02.047

Reprint of ‘Protein-polyphenol particles for delivering structural and health functionality’

E. Allen Foegeding, Nathalie Plundrich, Margaret Schneider, Caroline Campbell, Mary Ann Lila

Research output: Contribution to journal › Review article › peer-review

Abstract

Dietary proteins and polyphenols contribute both nutritive and extra-nutritional (disease-preventing and metabolism-enhancing) benefits, and can participate in food structure formation and stabilization. There is a desire to increase consumption of proteins and polyphenols based on health considerations, and one approach is to form protein-polyphenol particles that combine both health and structural functionality in food products. The roles of proteins and polyphenols individually, or when bound together, are discussed in terms of health benefits (nutrition, disease prevention, satiety, allergy alleviation) and impact on food structure. The overall goal should be a rational design of protein-polyphenol particles to ensure a positive contribution to food quality, protein nutrition, and delivery of a health-relevant dose of polyphenols to the gastrointestinal tract.

Original language	English (US)
Pages (from-to)	15-25
Number of pages	11
Journal	Food Hydrocolloids
Volume	78
DOIs	https://doi.org/10.1016/j.foodhyd.2018.02.047
State	Published - May 2018
Externally published	Yes

Keywords

Colloidal aggregates
Health, and Structural Functionality
Polyphenols
Protein

ASJC Scopus subject areas

Food Science
Chemistry(all)
Chemical Engineering(all)

Online availability

10.1016/j.foodhyd.2018.02.047

Library availability

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title = "Reprint of {\textquoteleft}Protein-polyphenol particles for delivering structural and health functionality{\textquoteright}",

abstract = "Dietary proteins and polyphenols contribute both nutritive and extra-nutritional (disease-preventing and metabolism-enhancing) benefits, and can participate in food structure formation and stabilization. There is a desire to increase consumption of proteins and polyphenols based on health considerations, and one approach is to form protein-polyphenol particles that combine both health and structural functionality in food products. The roles of proteins and polyphenols individually, or when bound together, are discussed in terms of health benefits (nutrition, disease prevention, satiety, allergy alleviation) and impact on food structure. The overall goal should be a rational design of protein-polyphenol particles to ensure a positive contribution to food quality, protein nutrition, and delivery of a health-relevant dose of polyphenols to the gastrointestinal tract.",

keywords = "Colloidal aggregates, Health, and Structural Functionality, Polyphenols, Protein",

author = "Foegeding, {E. Allen} and Nathalie Plundrich and Margaret Schneider and Caroline Campbell and Lila, {Mary Ann}",

note = "Funding Information: Support from the North Carolina Agricultural Research Service and Hatch/Evans-Allen/McIntire Stennis project ( NC02392 ) are gratefully acknowledged. Our thanks to Megan Bame and Aubrey Mast for assistance with Fig. 1 construction. The use of trade names in this publication does not imply endorsement by the North Carolina Agricultural Research Service of the products named nor criticism of similar ones not mentioned. Publisher Copyright: {\textcopyright} 2018 Elsevier Ltd",

year = "2018",

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doi = "10.1016/j.foodhyd.2018.02.047",

language = "English (US)",

volume = "78",

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T1 - Reprint of ‘Protein-polyphenol particles for delivering structural and health functionality’

AU - Foegeding, E. Allen

AU - Plundrich, Nathalie

AU - Schneider, Margaret

AU - Campbell, Caroline

AU - Lila, Mary Ann

N1 - Funding Information: Support from the North Carolina Agricultural Research Service and Hatch/Evans-Allen/McIntire Stennis project ( NC02392 ) are gratefully acknowledged. Our thanks to Megan Bame and Aubrey Mast for assistance with Fig. 1 construction. The use of trade names in this publication does not imply endorsement by the North Carolina Agricultural Research Service of the products named nor criticism of similar ones not mentioned. Publisher Copyright: © 2018 Elsevier Ltd

PY - 2018/5

Y1 - 2018/5

N2 - Dietary proteins and polyphenols contribute both nutritive and extra-nutritional (disease-preventing and metabolism-enhancing) benefits, and can participate in food structure formation and stabilization. There is a desire to increase consumption of proteins and polyphenols based on health considerations, and one approach is to form protein-polyphenol particles that combine both health and structural functionality in food products. The roles of proteins and polyphenols individually, or when bound together, are discussed in terms of health benefits (nutrition, disease prevention, satiety, allergy alleviation) and impact on food structure. The overall goal should be a rational design of protein-polyphenol particles to ensure a positive contribution to food quality, protein nutrition, and delivery of a health-relevant dose of polyphenols to the gastrointestinal tract.

AB - Dietary proteins and polyphenols contribute both nutritive and extra-nutritional (disease-preventing and metabolism-enhancing) benefits, and can participate in food structure formation and stabilization. There is a desire to increase consumption of proteins and polyphenols based on health considerations, and one approach is to form protein-polyphenol particles that combine both health and structural functionality in food products. The roles of proteins and polyphenols individually, or when bound together, are discussed in terms of health benefits (nutrition, disease prevention, satiety, allergy alleviation) and impact on food structure. The overall goal should be a rational design of protein-polyphenol particles to ensure a positive contribution to food quality, protein nutrition, and delivery of a health-relevant dose of polyphenols to the gastrointestinal tract.

KW - Colloidal aggregates

KW - Health, and Structural Functionality

KW - Polyphenols

KW - Protein

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DO - 10.1016/j.foodhyd.2018.02.047

M3 - Review article

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SN - 0268-005X

VL - 78

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JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -

Reprint of ‘Protein-polyphenol particles for delivering structural and health functionality’

Abstract

Keywords

ASJC Scopus subject areas

Online availability

Library availability

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