Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties
Аутори
Milinčić, Danijel D.Kostić, Aleksandar Ž
Gašić, Uroš M.
Lević, Steva M.
Stanojević, Slađana P.
Barać, Miroljub B.
Tešić, Živoslav Lj.
Nedović, Viktor A.
Pešić, Mirjana B.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this research was phenolics and protein characterization and antioxidant properties evaluation of skimmed thermally treated goat’s milk powder enriched with different concentration of grape pomace seed extract (SE). The dominant phenolics in SE were phenolic acids, flavan–3-ols and procyanidins. Different electrophoretic techniques together with UHPLC-MS/MS analysis revealed the presence of phenolics-protein interactions in the samples, mainly procyanidins with whey protein/caseins complexes. Addition of SE into thermally treated goat’s milk significantly improved antioxidant properties of goat’s milk such as TAC, FRP, DPPH• and ABTS•+ scavenging activity. Gallic acid, catechin, and procyanidins mostly contributed to these activities. The schematic representation of phenolics–casein micelles interactions in thermally treated goat’s milk enriched with SE was given. The addition of SE into thermally treated goat’s milk can be a promising strategy in food waste recovery and to ...enhance the beneficial health effects of goat’s milk-based functional foods.
Кључне речи:
grape pomace seed / milk protein / phenolic–protein interactions / phenolics / skimmed goat’s milkИзвор:
Biomolecules, 2021, 11, 7, 965-Издавач:
- MDPI
Финансирање / пројекти:
DOI: 10.3390/biom11070965
ISSN: 2218-273X
PubMed: 34208895
WoS: 000676477400001
Scopus: 2-s2.0-85108868819
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Milinčić, Danijel D. AU - Kostić, Aleksandar Ž AU - Gašić, Uroš M. AU - Lević, Steva M. AU - Stanojević, Slađana P. AU - Barać, Miroljub B. AU - Tešić, Živoslav Lj. AU - Nedović, Viktor A. AU - Pešić, Mirjana B. PY - 2021 UR - https://cherry.chem.bg.ac.rs/handle/123456789/4610 AB - The aim of this research was phenolics and protein characterization and antioxidant properties evaluation of skimmed thermally treated goat’s milk powder enriched with different concentration of grape pomace seed extract (SE). The dominant phenolics in SE were phenolic acids, flavan–3-ols and procyanidins. Different electrophoretic techniques together with UHPLC-MS/MS analysis revealed the presence of phenolics-protein interactions in the samples, mainly procyanidins with whey protein/caseins complexes. Addition of SE into thermally treated goat’s milk significantly improved antioxidant properties of goat’s milk such as TAC, FRP, DPPH• and ABTS•+ scavenging activity. Gallic acid, catechin, and procyanidins mostly contributed to these activities. The schematic representation of phenolics–casein micelles interactions in thermally treated goat’s milk enriched with SE was given. The addition of SE into thermally treated goat’s milk can be a promising strategy in food waste recovery and to enhance the beneficial health effects of goat’s milk-based functional foods. PB - MDPI T2 - Biomolecules T1 - Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties VL - 11 IS - 7 SP - 965 DO - 10.3390/biom11070965 ER -
@article{ author = "Milinčić, Danijel D. and Kostić, Aleksandar Ž and Gašić, Uroš M. and Lević, Steva M. and Stanojević, Slađana P. and Barać, Miroljub B. and Tešić, Živoslav Lj. and Nedović, Viktor A. and Pešić, Mirjana B.", year = "2021", abstract = "The aim of this research was phenolics and protein characterization and antioxidant properties evaluation of skimmed thermally treated goat’s milk powder enriched with different concentration of grape pomace seed extract (SE). The dominant phenolics in SE were phenolic acids, flavan–3-ols and procyanidins. Different electrophoretic techniques together with UHPLC-MS/MS analysis revealed the presence of phenolics-protein interactions in the samples, mainly procyanidins with whey protein/caseins complexes. Addition of SE into thermally treated goat’s milk significantly improved antioxidant properties of goat’s milk such as TAC, FRP, DPPH• and ABTS•+ scavenging activity. Gallic acid, catechin, and procyanidins mostly contributed to these activities. The schematic representation of phenolics–casein micelles interactions in thermally treated goat’s milk enriched with SE was given. The addition of SE into thermally treated goat’s milk can be a promising strategy in food waste recovery and to enhance the beneficial health effects of goat’s milk-based functional foods.", publisher = "MDPI", journal = "Biomolecules", title = "Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties", volume = "11", number = "7", pages = "965", doi = "10.3390/biom11070965" }
Milinčić, D. D., Kostić, A. Ž., Gašić, U. M., Lević, S. M., Stanojević, S. P., Barać, M. B., Tešić, Ž. Lj., Nedović, V. A.,& Pešić, M. B.. (2021). Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. in Biomolecules MDPI., 11(7), 965. https://doi.org/10.3390/biom11070965
Milinčić DD, Kostić AŽ, Gašić UM, Lević SM, Stanojević SP, Barać MB, Tešić ŽL, Nedović VA, Pešić MB. Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. in Biomolecules. 2021;11(7):965. doi:10.3390/biom11070965 .
Milinčić, Danijel D., Kostić, Aleksandar Ž, Gašić, Uroš M., Lević, Steva M., Stanojević, Slađana P., Barać, Miroljub B., Tešić, Živoslav Lj., Nedović, Viktor A., Pešić, Mirjana B., "Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties" in Biomolecules, 11, no. 7 (2021):965, https://doi.org/10.3390/biom11070965 . .