de Medeiros Fábio Gonçalves Macêdo, Xiong Jia, Grace Mary, Strauch Renee, Perkins-Veazie Penelope, Moncada Marvin, Lila Mary Ann, Hoskin Roberta
Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, United States.
Plants for Human Health Institute, Department of Horticultural Science, North Carolina State University, 600 Laureate Way, Kannapolis, NC 9 28081, United States.
Food Res Int. 2025 Feb;201:115536. doi: 10.1016/j.foodres.2024.115536. Epub 2024 Dec 30.
American elderberry juice (EBJ) and fermented elderberry juice (EBF) were spray dried using two different carriers: S. cerevisiae yeast (SC), used for juice fermentation and as encapsulating agent, and pea protein, to produce protein-polyphenol ingredients. The spray drying (SD) performance (solids recovery, SR; phenolic retention, PR) and quality attributes (physicochemical and functional properties, phytochemical content and bioaccessibility after in vitro digestion) of eight treatments of spray dried elderberry particles were determined. The total phenolic content (TPC) of EBJ (4476 ± 169 mg GAE/L) increased by 27 % after fermentation (EBF: 5706 ± 199 mg GAE/L). The SD performance of EBF (SR > 50 %; PR 55.7-63.9 %) was significantly higher (p < 0.05) compared to EBJ (SR < 50 %; PR 28.6-42.8 %). Stable (a < 0.3) protein-polyphenol particles, with pH-dependent solubility that increased as pH went from 4 to 10, were produced. The TPC of EBF-derived particles (26.2-28.7 mg GAE/g) was 22-31 % higher than EBJ-derived particles (20.4-21.9 mg GAE/g) and anthocyanins were the major phenolic group detected. An increase in nearly all phenolic metabolite concentrations was observed after fermentation, and an additional increment was observed after spray drying. Phenolic bioaccessibility improved (17-25 % higher) after S. cerevisiae fermentation and when using SC as the drying carrier compared to phenolics source (EBJ or EBF). Overall, here we show a sensible strategy to produce protein-polyphenol particles with better SD performance and enhanced phytochemical content and profile. Our fermentation and spray drying strategy provides practical and efficient means to produce functional fruit ingredients for the emerging clean-label, health-oriented market.
美国接骨木果汁（EBJ）和发酵接骨木果汁（EBF）使用两种不同的载体进行喷雾干燥：用于果汁发酵并作为包囊剂的酿酒酵母（SC）和豌豆蛋白，以生产蛋白质-多酚成分。测定了喷雾干燥接骨木莓颗粒的8种处理的喷雾干燥（SD）性能（固体回收率，SR；酚类保留率，PR）和质量属性（理化和功能特性、植物化学物质含量以及体外消化后的生物可及性）。EBJ的总酚含量（TPC）（4476±169mg GAE/L）在发酵后增加了27%（EBF：5706±199mg GAE/L）。与EBJ（SR<50%；PR 28.6-42.8%）相比，EBF的SD性能（SR>50%；PR 55.7-63.9%）显著更高（p<0.05）。制备出了稳定的（a<0.3）蛋白质-多酚颗粒，其pH依赖性溶解度随pH从4升高到10而增加。EBF衍生颗粒的TPC（26.2-28.7mg GAE/g）比EBJ衍生颗粒（20.4-21.9mg GAE/g）高22-31%，花青素是检测到的主要酚类基团。发酵后几乎所有酚类代谢物浓度都有所增加，喷雾干燥后又有额外增加。与酚类来源（EBJ或EBF）相比，酿酒酵母发酵后以及使用SC作为干燥载体时，酚类生物可及性提高（高17-25%）。总体而言，我们在此展示了一种合理的策略，可生产出具有更好SD性能以及增强的植物化学物质含量和分布的蛋白质-多酚颗粒。我们的发酵和喷雾干燥策略为新兴的清洁标签、健康导向市场生产功能性水果成分提供了实用且高效的方法。
