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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
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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

Information

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 

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