Influences of freeze‐ and spray‐drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs
Chemical and biological characterization of selected Mediterranean aromatic herbs after drying processes vs. encapsulation with two protein carriers. Summary The aim of the present research was to study the chemical profile of volatile and non‐volatile compounds in freeze‐ and spray‐dried oregano, t...
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| Veröffentlicht in: | International journal of food science & technology 2021-04, Vol.56 (4), p.1582-1596 |
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| creator | Bilušić, Tea Drvenica, Ivana Kalušević, Ana Marijanović, Zvonimir Jerković, Igor Mužek, Mario Nikola Bratanić, Andre Skroza, Danijela Zorić, Zoran Pedisić, Sandra Nedović, Viktor Režek Jambrak, Anet |
| description | Chemical and biological characterization of selected Mediterranean aromatic herbs after drying processes vs. encapsulation with two protein carriers.
Summary
The aim of the present research was to study the chemical profile of volatile and non‐volatile compounds in freeze‐ and spray‐dried oregano, thyme, sage, and rosemary as well as to study the gastrointestinal stability and the biological activity of the samples after encapsulation using two proteins (soy and whey). Chemical analysis was performed by HS‐SPME/GC‐MS and HPLC‐PDA techniques. The antioxidant activity (FRAP, DPPH and ORAC assays) and HPLC‐PDA analyses were performed before and after simulated two‐phase digestion process (gastric and duodenal) using human gastrointestinal enzymes. The effect of protein carriers was depended on the plant matrix and the class of compound. Soy protein is useful for the protection of thymol and carvacrol content in thyme and the increase of the antioxidant activity of sage. Whey protein is useful for flavanols stability in all studied herbs before and after the duodenal digestive phase. |
| doi_str_mv | 10.1111/ijfs.14774 |
| format | Article |
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Summary
The aim of the present research was to study the chemical profile of volatile and non‐volatile compounds in freeze‐ and spray‐dried oregano, thyme, sage, and rosemary as well as to study the gastrointestinal stability and the biological activity of the samples after encapsulation using two proteins (soy and whey). Chemical analysis was performed by HS‐SPME/GC‐MS and HPLC‐PDA techniques. The antioxidant activity (FRAP, DPPH and ORAC assays) and HPLC‐PDA analyses were performed before and after simulated two‐phase digestion process (gastric and duodenal) using human gastrointestinal enzymes. The effect of protein carriers was depended on the plant matrix and the class of compound. Soy protein is useful for the protection of thymol and carvacrol content in thyme and the increase of the antioxidant activity of sage. Whey protein is useful for flavanols stability in all studied herbs before and after the duodenal digestive phase.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14774</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Antioxidant activity ; Antioxidants ; aromatic herbs ; Biological activity ; Carvacrol ; Chemical analysis ; Digestive system ; Drying ; Encapsulation ; Flavanols ; freeze‐drying ; Gastrointestinal tract ; Herbs ; High-performance liquid chromatography ; in vitro digestion ; Liquid chromatography ; Oregano ; Proteins ; Solid phase methods ; spray‐drying ; Stability ; Thyme ; Thymol ; Volatile compounds ; Whey ; Whey protein</subject><ispartof>International journal of food science & technology, 2021-04, Vol.56 (4), p.1582-1596</ispartof><rights>2020 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2021 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3384-6a2e774d30203f992adfa27d2224c79ec8c1323f224e33b3c00622eda53839343</citedby><cites>FETCH-LOGICAL-c3384-6a2e774d30203f992adfa27d2224c79ec8c1323f224e33b3c00622eda53839343</cites><orcidid>0000-0003-4985-1642 ; 0000-0002-3261-183X ; 0000-0002-5491-0128 ; 0000-0002-8943-0087 ; 0000-0002-9908-6283 ; 0000-0001-8834-9562 ; 0000-0002-0727-6662 ; 0000-0002-9386-374X ; 0000-0002-4343-9246 ; 0000-0001-9786-5956 ; 0000-0002-7370-5306 ; 0000-0001-7676-6465</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14774$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14774$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Bilušić, Tea</creatorcontrib><creatorcontrib>Drvenica, Ivana</creatorcontrib><creatorcontrib>Kalušević, Ana</creatorcontrib><creatorcontrib>Marijanović, Zvonimir</creatorcontrib><creatorcontrib>Jerković, Igor</creatorcontrib><creatorcontrib>Mužek, Mario Nikola</creatorcontrib><creatorcontrib>Bratanić, Andre</creatorcontrib><creatorcontrib>Skroza, Danijela</creatorcontrib><creatorcontrib>Zorić, Zoran</creatorcontrib><creatorcontrib>Pedisić, Sandra</creatorcontrib><creatorcontrib>Nedović, Viktor</creatorcontrib><creatorcontrib>Režek Jambrak, Anet</creatorcontrib><title>Influences of freeze‐ and spray‐drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs</title><title>International journal of food science & technology</title><description>Chemical and biological characterization of selected Mediterranean aromatic herbs after drying processes vs. encapsulation with two protein carriers.
Summary
The aim of the present research was to study the chemical profile of volatile and non‐volatile compounds in freeze‐ and spray‐dried oregano, thyme, sage, and rosemary as well as to study the gastrointestinal stability and the biological activity of the samples after encapsulation using two proteins (soy and whey). Chemical analysis was performed by HS‐SPME/GC‐MS and HPLC‐PDA techniques. The antioxidant activity (FRAP, DPPH and ORAC assays) and HPLC‐PDA analyses were performed before and after simulated two‐phase digestion process (gastric and duodenal) using human gastrointestinal enzymes. The effect of protein carriers was depended on the plant matrix and the class of compound. Soy protein is useful for the protection of thymol and carvacrol content in thyme and the increase of the antioxidant activity of sage. Whey protein is useful for flavanols stability in all studied herbs before and after the duodenal digestive phase.</description><subject>Antioxidant activity</subject><subject>Antioxidants</subject><subject>aromatic herbs</subject><subject>Biological activity</subject><subject>Carvacrol</subject><subject>Chemical analysis</subject><subject>Digestive system</subject><subject>Drying</subject><subject>Encapsulation</subject><subject>Flavanols</subject><subject>freeze‐drying</subject><subject>Gastrointestinal tract</subject><subject>Herbs</subject><subject>High-performance liquid chromatography</subject><subject>in vitro digestion</subject><subject>Liquid chromatography</subject><subject>Oregano</subject><subject>Proteins</subject><subject>Solid phase methods</subject><subject>spray‐drying</subject><subject>Stability</subject><subject>Thyme</subject><subject>Thymol</subject><subject>Volatile compounds</subject><subject>Whey</subject><subject>Whey protein</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kcFu2zAMhoViBZqlu-wJBPQ2wKlM2nF8LIp1S9Fih25ng5GpRoErZ5LS1Dv1EfYkfag-SZV65_FCEPr4k9QvxOdczfIU53Zjwiwvqqo4EpMc52UGc8g_iImqS5WVBeCJ-BjCRikFWBUT8bJ0ptux0xxkb6TxzH_49fmvJNfKsPU0pKL1g3X38jHMZCJpG3YdRds7ubdxLUM_vNP7NQ9y6_vI1iUxJ-8pRN9bFzlE66iTIdLKdjaOPLmk8WTblCXpaB8PD2mHW25tZO_JMTlJvn9Iw7Rcs1-FU3FsqAv86V-eil9XX39efs9ufnxbXl7cZBpxUWRzAk5_0KIChaaugVpDULUAUOiqZr3QOQKaVDLiCrVScwBuqcQF1ljgVJyNuume37u0f7Ppdz7dEBooVQ1QYVKeii8jpX0fgmfTbL19ID80uWoOfjQHP5p3PxKcj_Dedjz8h2yW11d3Y88bvb6Thg</recordid><startdate>202104</startdate><enddate>202104</enddate><creator>Bilušić, Tea</creator><creator>Drvenica, Ivana</creator><creator>Kalušević, Ana</creator><creator>Marijanović, Zvonimir</creator><creator>Jerković, Igor</creator><creator>Mužek, Mario Nikola</creator><creator>Bratanić, Andre</creator><creator>Skroza, Danijela</creator><creator>Zorić, Zoran</creator><creator>Pedisić, Sandra</creator><creator>Nedović, Viktor</creator><creator>Režek Jambrak, Anet</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-4985-1642</orcidid><orcidid>https://orcid.org/0000-0002-3261-183X</orcidid><orcidid>https://orcid.org/0000-0002-5491-0128</orcidid><orcidid>https://orcid.org/0000-0002-8943-0087</orcidid><orcidid>https://orcid.org/0000-0002-9908-6283</orcidid><orcidid>https://orcid.org/0000-0001-8834-9562</orcidid><orcidid>https://orcid.org/0000-0002-0727-6662</orcidid><orcidid>https://orcid.org/0000-0002-9386-374X</orcidid><orcidid>https://orcid.org/0000-0002-4343-9246</orcidid><orcidid>https://orcid.org/0000-0001-9786-5956</orcidid><orcidid>https://orcid.org/0000-0002-7370-5306</orcidid><orcidid>https://orcid.org/0000-0001-7676-6465</orcidid></search><sort><creationdate>202104</creationdate><title>Influences of freeze‐ and spray‐drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs</title><author>Bilušić, Tea ; Drvenica, Ivana ; Kalušević, Ana ; Marijanović, Zvonimir ; Jerković, Igor ; Mužek, Mario Nikola ; Bratanić, Andre ; Skroza, Danijela ; Zorić, Zoran ; Pedisić, Sandra ; Nedović, Viktor ; Režek Jambrak, Anet</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3384-6a2e774d30203f992adfa27d2224c79ec8c1323f224e33b3c00622eda53839343</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antioxidant activity</topic><topic>Antioxidants</topic><topic>aromatic herbs</topic><topic>Biological activity</topic><topic>Carvacrol</topic><topic>Chemical analysis</topic><topic>Digestive system</topic><topic>Drying</topic><topic>Encapsulation</topic><topic>Flavanols</topic><topic>freeze‐drying</topic><topic>Gastrointestinal tract</topic><topic>Herbs</topic><topic>High-performance liquid chromatography</topic><topic>in vitro digestion</topic><topic>Liquid chromatography</topic><topic>Oregano</topic><topic>Proteins</topic><topic>Solid phase methods</topic><topic>spray‐drying</topic><topic>Stability</topic><topic>Thyme</topic><topic>Thymol</topic><topic>Volatile compounds</topic><topic>Whey</topic><topic>Whey protein</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bilušić, Tea</creatorcontrib><creatorcontrib>Drvenica, Ivana</creatorcontrib><creatorcontrib>Kalušević, Ana</creatorcontrib><creatorcontrib>Marijanović, Zvonimir</creatorcontrib><creatorcontrib>Jerković, Igor</creatorcontrib><creatorcontrib>Mužek, Mario Nikola</creatorcontrib><creatorcontrib>Bratanić, Andre</creatorcontrib><creatorcontrib>Skroza, Danijela</creatorcontrib><creatorcontrib>Zorić, Zoran</creatorcontrib><creatorcontrib>Pedisić, Sandra</creatorcontrib><creatorcontrib>Nedović, Viktor</creatorcontrib><creatorcontrib>Režek Jambrak, Anet</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bilušić, Tea</au><au>Drvenica, Ivana</au><au>Kalušević, Ana</au><au>Marijanović, Zvonimir</au><au>Jerković, Igor</au><au>Mužek, Mario Nikola</au><au>Bratanić, Andre</au><au>Skroza, Danijela</au><au>Zorić, Zoran</au><au>Pedisić, Sandra</au><au>Nedović, Viktor</au><au>Režek Jambrak, Anet</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influences of freeze‐ and spray‐drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs</atitle><jtitle>International journal of food science & technology</jtitle><date>2021-04</date><risdate>2021</risdate><volume>56</volume><issue>4</issue><spage>1582</spage><epage>1596</epage><pages>1582-1596</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Chemical and biological characterization of selected Mediterranean aromatic herbs after drying processes vs. encapsulation with two protein carriers.
Summary
The aim of the present research was to study the chemical profile of volatile and non‐volatile compounds in freeze‐ and spray‐dried oregano, thyme, sage, and rosemary as well as to study the gastrointestinal stability and the biological activity of the samples after encapsulation using two proteins (soy and whey). Chemical analysis was performed by HS‐SPME/GC‐MS and HPLC‐PDA techniques. The antioxidant activity (FRAP, DPPH and ORAC assays) and HPLC‐PDA analyses were performed before and after simulated two‐phase digestion process (gastric and duodenal) using human gastrointestinal enzymes. The effect of protein carriers was depended on the plant matrix and the class of compound. Soy protein is useful for the protection of thymol and carvacrol content in thyme and the increase of the antioxidant activity of sage. Whey protein is useful for flavanols stability in all studied herbs before and after the duodenal digestive phase.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14774</doi><tpages>15</tpages><orcidid>https://orcid.org/0000-0003-4985-1642</orcidid><orcidid>https://orcid.org/0000-0002-3261-183X</orcidid><orcidid>https://orcid.org/0000-0002-5491-0128</orcidid><orcidid>https://orcid.org/0000-0002-8943-0087</orcidid><orcidid>https://orcid.org/0000-0002-9908-6283</orcidid><orcidid>https://orcid.org/0000-0001-8834-9562</orcidid><orcidid>https://orcid.org/0000-0002-0727-6662</orcidid><orcidid>https://orcid.org/0000-0002-9386-374X</orcidid><orcidid>https://orcid.org/0000-0002-4343-9246</orcidid><orcidid>https://orcid.org/0000-0001-9786-5956</orcidid><orcidid>https://orcid.org/0000-0002-7370-5306</orcidid><orcidid>https://orcid.org/0000-0001-7676-6465</orcidid></addata></record> |
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| ispartof | International journal of food science & technology, 2021-04, Vol.56 (4), p.1582-1596 |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Antioxidant activity Antioxidants aromatic herbs Biological activity Carvacrol Chemical analysis Digestive system Drying Encapsulation Flavanols freeze‐drying Gastrointestinal tract Herbs High-performance liquid chromatography in vitro digestion Liquid chromatography Oregano Proteins Solid phase methods spray‐drying Stability Thyme Thymol Volatile compounds Whey Whey protein |
| title | Influences of freeze‐ and spray‐drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs |
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