State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, China.
Food Chem. 2022 May 1;375:131644. doi: 10.1016/j.foodchem.2021.131644. Epub 2021 Nov 20.
The effect of skimmed bovine milk and soy protein on the in vitro bioaccessibility of polyphenols in coffee beverages under thermal treatment (25, 90, and 121 °C) and the protein-phenolic interaction was investigated. Thermal treatment at 90 °C and 121 °C reduced the in vitro bioaccessibility of total and individual phenolic. Skimmed milk and soy protein addition increased the total (by 37.01%-64.21% and 24.74%-47.32%, respectively) and individual phenolic in vitro bioaccessibility (by 4.40%-27.29% and 12.02%-28.61%, respectively) of coffee beverages subjected to thermal treatment at 25, 90 and 121 °C. Compared with soy protein, skimmed milk significantly enhanced the in vitro bioaccessibility of coffee polyphenols, possibly owing to the presence of different types and strengths of noncovalent protein-phenolic interactions. These findings can provide certain theoretical knowledge for optimizing the processing technology and formula of the food industry to help improve the health benefits of milk coffee beverages.
研究了脱脂牛奶和大豆蛋白对热处理（25、90 和 121°C）下咖啡饮料中多酚的体外生物利用度以及蛋白质-多酚相互作用的影响。90°C 和 121°C 的热处理降低了总酚和各酚的体外生物利用度。脱脂牛奶和大豆蛋白的添加增加了总酚（分别增加了 37.01%-64.21%和 24.74%-47.32%）和各酚（分别增加了 4.40%-27.29%和 12.02%-28.61%）在 25、90 和 121°C 下热处理的咖啡饮料中的体外生物利用度。与大豆蛋白相比，脱脂牛奶显著提高了咖啡多酚的体外生物利用度，这可能是由于存在不同类型和强度的非共价蛋白质-多酚相互作用。这些发现可以为优化食品工业的加工技术和配方提供一定的理论知识，有助于提高牛奶咖啡饮料的健康效益。
