Hostname: page-component-cd9895bd7-jn8rn Total loading time: 0 Render date: 2024-12-27T05:24:05.588Z Has data issue: false hasContentIssue false
  • English
  • Français

Antioxidant activity and bioaccessibility of phenols-enriched edible casein/caseinate coatings during in vitro digestion

Published online by Cambridge University Press:  20 October 2014

Ahmed Helal ,
Stephane Desobry ,
Sylvie Banon  and
Sherif M Shamsia
Ahmed Helal*
Affiliation:
Department of Food and Dairy Sciences and Technology, Faculty of Agriculture, Damanhour University, 22516 Damanhour, Egypt
Stephane Desobry
Affiliation:
Laboratoire d'Ingénierie des Biomolécules, Université de Lorraine, ENSAIA, 2 avenue de la foret de Haye, TSA 40602, F 54518 Vandoeuvre-Les-Nancy, France
Sylvie Banon
Affiliation:
Laboratoire d'Ingénierie des Biomolécules, Université de Lorraine, ENSAIA, 2 avenue de la foret de Haye, TSA 40602, F 54518 Vandoeuvre-Les-Nancy, France
Sherif M Shamsia
Affiliation:
Department of Food and Dairy Sciences and Technology, Faculty of Agriculture, Damanhour University, 22516 Damanhour, Egypt
*
*For correspondence; e-mail: ahmed.helal@damanhour.edu.eg
Get access Rights & Permissions [Opens in a new window]

Abstract

Active films were developed for food coating applications. Entrapped phenol susceptibility to digestion was studied. Sodium caseinate (Na-CN) coatings were formulated with 0, 10, 20% Casein (CN) incorporating selected phenols as model antioxidants. This study investigated phenol/CN/Na-CN interactions, in vitro bioaccessibility of phenols and CN role in phenols retention during in vitro gastric and pancreatic digestion. The antioxidant activity of catechin (CAT), rutin (RUT), chlorogenic acid (CHL), gallic acid (GAL), and tannic acid (TA) in coatings varied with the phenolic compound type and CN concentration and was related to phenol hydrophobic binding to CN. ABTS method gave activities ranged from 412 down to 213, and DPPH method gave values from 291·7 to 190·9. An inverse relationship was found with CN content due to CN/phenol interaction. During digestion, a part of phenols was degraded by alkaline pH of pancreatic fluid. Simultaneously, CN proteolysis led to release of phenols and the bioaccessibility index remained above 80% for all phenols. The results suggested the possibility of protecting phenols against oxidation and digestive alteration by entrapment in CN and Na-CN coating films. These positive results showed the ability to produce antioxidant-enriched edible coatings to increase food protection and phenol nutritional intake.

Keywords

Edible coatingphenolsantioxidant activityin vitro digestionbioaccessibility indexfluorescence spectroscopy
Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 1 , February 2015 , pp. 56 - 63
Copyright
Copyright © Proprietors of Journal of Dairy Research 2014 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Arts, ICW & Hollman, PCH 2005 Polyphenols and disease risk in epidemiologic studies. American Journal of Clinical Nutrition 81 317s–325sGoogle Scholar
Audic, JL & Chaufer, B 2005 Influence of plasticizers and crosslinking on the properties of biodegradable films made from sodium caseinate. European Polymer Journal 41 1934–1942CrossRefGoogle Scholar
Benavente-Garcia, O, Castillo, J, Alcaraz, M, Vicente, V, Del Rio, JA & Ortuno, A 2007 Beneficial action of Citrus flavonoids on multiple cancer-related biological pathways. Curr Cancer Drug Targets 7 795–809Google Scholar
Bermudez-Soto, MJ, Tomas-Barberan, FA & Garcia-Conesa, MT 2007 Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion. Food Chemistry 102 865–874Google Scholar
Bourassa, P, Bariyanga, J & Tajmir-Riahi, HA 2013 Binding sites of resveratrol, genistein, and curcumin with milk alpha- and beta-caseins. Journal of Physical Chemistry B 117 1287–1295Google Scholar
Bourtoom, T 2009 Review article: protein edible film: properties enhancement. International Food Research Journal 16 1–9Google Scholar
Boyer, J, Brown, D & Liu, RH 2005 In vitro digestion and lactase treatment influence uptake of quercetin and quercetin glucoside by the Caco-2 cell monolayer. Nutrition Journal 4 1–15Google Scholar
Cilla, A, Gonzalez-Sarrias, A, Tomas-Barberan, FA, Espin, JC & Barbera, R 2009 Availability of polyphenols in fruit beverages subjected to in vitro gastrointestinal digestion and their effects on proliferation, cell-cycle and apoptosis in human colon cancer Caco-2 cells. Food Chemistry 114 813–820Google Scholar
Crozier, A, Jaganath, IB & Clifford, MN 2009 Dietary phenolics: chemistry, bioavailability and effects on health. Natural Product Reports 26 1001–1043CrossRefGoogle ScholarPubMed
Del Rio, D, Rodriguez-Mateos, A, Spencer, JP, Tognolini, M, Borges, G & Crozier, A 2013 Dietary (Poly)phenolics in human health: structures, bioavailability, and evidence of protective effects against chronic diseases. Antioxid Redox Signal 18 1818–1892Google Scholar
Dubeau, S, Samson, G & Tajmir-Riahi, HA 2010 Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas. Food Chemistry 122 539–545CrossRefGoogle Scholar
Dufour, C & Dangles, O 2005 Flavonoid-serum albumin complexation: determination of binding constants and binding sites by fluorescence spectroscopy. Biochimica Et Biophysica Acta-General Subjects 1721 164–173Google Scholar
Fazzari, M, Fukumoto, L, Mazza, G, Livrea, MA, Tesoriere, L & Di Marco, L 2008 In vitro bioavailability of phenolic compounds from five cultivars of frozen sweet cherries (Prunus avium L.). Journal of Agricultural and Food Chemistry 56 3561–3568Google Scholar
Feng, WY 2006 Metabolism of green tea catechins: an overview. Current Drug Metabolism 7 755–809CrossRefGoogle ScholarPubMed
Galietta, G, Di Gioia, L, Guilbert, S & Cuq, B 1998 Mechanical and thermomechanical properties of films based on whey proteins as affected by plasticizer and crosslinking agents. Journal of Dairy Science 81 3123–3130Google Scholar
Green, RJ, Murphy, AS, Schulz, B, Watkins, BA & Ferruzzi, MG 2007 Common tea formulations modulate in vitro digestive recovery of green tea catechins. Molecular Nutrition & Food Research 51 1152–1162Google Scholar
Gulcin, I, Berashvili, D & Gepdiremen, A 2005 Antiradical and antioxidant activity of total anthocyanins from Perilla pankinensis decne. J Ethnopharmacol 101 287–293Google Scholar
Han, XZ, Shen, T & Lou, HX 2007 Dietary polyphenols and their biological significance. International Journal of Molecular Sciences 8 950–988Google Scholar
Hasni, I, Bourassa, P, Hamdani, S, Samson, G, Carpentier, R & Tajmir-Riahi, HA 2011 Interaction of milk alpha- and beta-caseins with tea polyphenols. Food Chemistry 126 630–639CrossRefGoogle Scholar
Helal, A, Tagliazucchi, D, Conte, A & Desobry, S 2012 Antioxidant properties of polyphenols incorporated in casein/sodium caseinate films. International Dairy Journal 25 10–15CrossRefGoogle Scholar
Kampa, M, Nifli, AP, Notas, G & Castanas, E 2007 Polyphenols and cancer cell growth. Reviews of Physiology, Biochemistry and Pharmacology 159 79–113Google ScholarPubMed
Kanakis, CD, Hasni, I, Bourassa, P, Tarantilis, PA, Polissiou, MG & Tajmir-Riahi, HA 2011 Milk beta-lactoglobulin complexes with tea polyphenols. Food Chemistry 127 1046–1055Google Scholar
Key, TJ 2011 Fruit and vegetables and cancer risk. British Journal of Cancer 104 6–11CrossRefGoogle ScholarPubMed
Khwaldia, K, Banon, S, Perez, C & Desobry, S 2004 Properties of sodium caseinate film-forming dispersions and films. Journal of Dairy Science 87 2011–2016CrossRefGoogle ScholarPubMed
Kilmartin, PA & Hsu, CF 2003 Characterisation of polyphenols in green, oolong, and black teas, and in coffee, using cyclic voltammetry. Food Chemistry 82 501–512CrossRefGoogle Scholar
Kim, DO, Lee, KW, Lee, HJ & Lee, CY 2002 Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. Journal of Agricultural and Food Chemistry 50 3713–3717Google Scholar
Kroll, NG, Rawel, HM & Rohn, S 2003 Reactions of plant phenolics with food proteins and enzymes under special consideration of covalent bonds. Food Science and Technology Research 9 205–218Google Scholar
Lakowicz, JR 2006 Quenching of fluorescence. In Principles of Fluorescence Spectroscopy, Vol. 1, pp. 278–284 (Ed. Lakwicz, JR). New York: Springer-VerlagCrossRefGoogle Scholar
Liang, Y & Xu, Y 2003 Effect of extraction temperature on cream and extractability of black tea [Camellia sinensis (L.) O. Kuntze]. International Journal of Food Science & Technology 38 37–45Google Scholar
Manach, C, Williamson, G, Morand, C, Scalbert, A & Remesy, C 2005 Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies .American Journal of Clinical Nutrition 81 230s–242sGoogle Scholar
Maqsood, S & Benjakul, S 2010 Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince. Food Chemistry 119 123–132CrossRefGoogle Scholar
Mezgheni, E, D'Aprano, G & Lacroix, M 1998 Formation of sterilized edible films based on caseinates: effects of calcium and plasticizers. Journal of Agricultural and Food Chemistry 46 318–324Google Scholar
Mildner-Szkudlarz, S, Zawirska-Wojtasiak, R, Obuchowski, W & Goslinski, M 2009 Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability. Journal of Food Science 74 S362–370CrossRefGoogle ScholarPubMed
Morillon, V, Debeaufort, F, Capelle, M, Blond, G & Voilley, A 2000 Influence of the physical state of water on the barrier properties of hydrophilic and hydrophobic films. Journal of Agricultural and Food Chemistry 48 11–16CrossRefGoogle ScholarPubMed
Rawel, HM, Frey, SK, Meidtner, K, Kroll, J & Schweigert, FJ 2006 Determining the binding affinities of phenolic compounds to proteins by quenching of the intrinsic tryptophan fluorescence. Molecular Nutrition & Food Research 50 705–713Google Scholar
Re, R, Pellegrini, N, Proteggente, A, Pannala, A, Yang, M & Rice-Evans, C 1999 Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26 1231–1237Google Scholar
Ryan, L & Petit, S 2010 Addition of whole, semiskimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea. Nutrition Research 30 14–20Google Scholar
Sahu, A, Kasoju, N & Bora, U 2008 Fluorescence study of the curcumin-casein micelle complexation and its application as a drug nanocarrier to cancer cells. Biomacromolecules 9 2905–2912Google Scholar
Sharma, V, Kumar, HV & Rao, LJM 2008 Influence of milk and sugar on antioxidant potential of black tea. Food Research International 41 124–129Google Scholar
Shimada, K, Fujikawa, K, Yahara, K & Nakamura, T 1992 Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry 40 945–948Google Scholar
Siew, DCW, Heilmann, C, Easteal, AJ & Cooney, RP 1999 Solution and film properties of sodium caseinate/glycerol and sodium caseinate/polyethylene glycol edible coating systems. Journal of Agricultural and Food Chemistry 47 3432–3440Google Scholar
Soler, A, Romero, MP, Macia, A, Saha, S, Furniss, CSM, Kroon, PA & Motilva, MJ 2010 Digestion stability and evaluation of the metabolism and transport of olive oil phenols in the human small-intestinal epithelial Caco-2/TC7 cell line. Food Chemistry 119 703–714CrossRefGoogle Scholar
Spranger, I, Sun, B, Mateus, AM, de Freitas, V & Ricardo-Da-Silva, JM 2008 Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds. Food Chemistry 108 519–532Google Scholar
Tagliazucchi, D, Helal, A, Verzelloni, E & Conte, A 2012 The type and concentration of milk increase the in vitro bioaccessibility of coffee chlorogenic acids. Journal of Agricultural and Food Chemistry 60 11056–11064Google Scholar
Tagliazucchi, D, Verzelloni, E, Bertolini, D & Conte, A 2010 In vitro bioaccessibility and antioxidant activity of grape berries polyphenols. Food Chemistry 120 599–606CrossRefGoogle Scholar
Verzelloni, E, Tagliazucchi, D & Conte, A 2007 Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chemistry 105 564–571CrossRefGoogle Scholar
Yoshino, K, Suzuki, M, Sasaki, K, Miyase, T & Sano, M 1999 Formation of antioxidants from (-)-epigallocatechin gallate in mild alkaline fluids, such as authentic intestinal juice and mouse plasma. Journal of Nutritional Biochemistry 10 223–229Google Scholar
Zhu, QY, Zhang, AQ, Tsang, D, Huang, Y & Chen, ZY 1997 Stability of green tea catechins. Journal of Agricultural and Food Chemistry 45 4624–4628Google Scholar