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Volume 12
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10.3390/foods12112104
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Article

Dairy-Protein-Based Aggregates as Additives Enriched with Tart Cherry Polyphenols and Flavor Compounds

by
Mirela Kopjar
1,*,
Ivana Buljeta
1,
Ina Ćorković
1,
Vanja Kelemen
2,
Anita Pichler
1,
Ivana Ivić
1 and
Josip Šimunović
3
1
Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
2
Teaching Institute of Public Health Osijek-Baranja County, Franje Krežme 1, 31000 Osijek, Croatia
3
Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695-7624, USA
*
Author to whom correspondence should be addressed.
Foods 2023, 12(11), 2104; https://doi.org/10.3390/foods12112104
Submission received: 9 May 2023 / Revised: 19 May 2023 / Accepted: 19 May 2023 / Published: 24 May 2023
(This article belongs to the Special Issue Encapsulation and Delivery of Food Functional Ingredients)
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Abstract

Nowadays, the development of innovative food products with positive health effects is on the rise. Consequently, the aim of this study was a formulation of aggregates based on tart cherry juice and dairy protein matrix to investigate whether different amounts (2% and 6%) of protein matrix have an impact on the adsorption of polyphenols as well as on the adsorption of flavor compounds. Formulated aggregates were investigated through high-performance liquid chromatography, spectrophotometric methods, gas chromatography and Fourier transform infrared spectrometry. The obtained results revealed that with an increase in the amount of protein matrix used for the formulation of aggregates, a decrease in the adsorption of polyphenols occurred, and, consequently, the antioxidant activity of the formulated aggregates was lower. The amount of protein matrix additionally affected the adsorption of flavor compounds; thus the formulated aggregates differed in their flavor profiles in comparison with tart cherry juice. Adsorption of both phenolic and flavor compounds caused changes in the protein structure, as proven by recording IR spectra. Formulated dairy-protein-based aggregates could be used as additives which are enriched with tart cherry polyphenols and flavor compounds.
Keywords: dairy proteins; tart cherry polyphenols; tart cherry flavor compounds; antioxidant activity dairy proteins; tart cherry polyphenols; tart cherry flavor compounds; antioxidant activity

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MDPI and ACS Style

Kopjar, M.; Buljeta, I.; Ćorković, I.; Kelemen, V.; Pichler, A.; Ivić, I.; Šimunović, J. Dairy-Protein-Based Aggregates as Additives Enriched with Tart Cherry Polyphenols and Flavor Compounds. Foods 2023, 12, 2104. https://doi.org/10.3390/foods12112104

AMA Style

Kopjar M, Buljeta I, Ćorković I, Kelemen V, Pichler A, Ivić I, Šimunović J. Dairy-Protein-Based Aggregates as Additives Enriched with Tart Cherry Polyphenols and Flavor Compounds. Foods. 2023; 12(11):2104. https://doi.org/10.3390/foods12112104

Chicago/Turabian Style

Kopjar, Mirela, Ivana Buljeta, Ina Ćorković, Vanja Kelemen, Anita Pichler, Ivana Ivić, and Josip Šimunović. 2023. "Dairy-Protein-Based Aggregates as Additives Enriched with Tart Cherry Polyphenols and Flavor Compounds" Foods 12, no. 11: 2104. https://doi.org/10.3390/foods12112104

APA Style

Kopjar, M., Buljeta, I., Ćorković, I., Kelemen, V., Pichler, A., Ivić, I., & Šimunović, J. (2023). Dairy-Protein-Based Aggregates as Additives Enriched with Tart Cherry Polyphenols and Flavor Compounds. Foods, 12(11), 2104. https://doi.org/10.3390/foods12112104

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