Characterization of polyphenols compounds extracted from stressed apple peel and their interaction with β-lactoglobulin

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dc.citation.titleHeliyon
dc.citation.volume9
dc.creatorLlopart, Emilce E.
dc.creatorVerdini, Roxana Andrea
dc.creatorDelorenzi, Néstor Jorge
dc.creatorBusti, Pablo Andrés
dc.date.accessioned2024-08-01T16:57:41Z
dc.date.available2024-08-01T16:57:41Z
dc.date.issued2023-11
dc.description.abstractThis paper proposes to apply a postharvest environmental stress to red apples, Malus domestica, variety Red Delicious in order to increase the polyphenols compounds (PP) content in their peels. The possibility of enhancing extractable PP provides a useful alternative for the use of discarded crops in the food industry. A great increase in PP was observed in response to light damage produced by the environmental stress applied in this work. Flavonols > anthocyanins > flavanols > dihydrochalcones > phenolic acids is the order in PP content. The interaction of the extracted PP from unstressed and stressed apple peels with beta-lactoglobulin (β-LG) was characterized. A PP/β-LG complex which was formed with one single binding site in the protein was determined. The interaction was spontaneous and enthalpy driven. PP extracted from unstressed samples had greater affinity for the protein than PP extracted from stressed samples, possibly due to the polar characteristic of anthocyanins. The results of this last study could provide a better understanding of the interaction between PP and β-LG to incorporate them into functional foods.
dc.description.filFil: Llopart, Emilce E. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Ciencias de los Alimentos y del Medio Ambiente. Área Alimentos y Sociedad; Argentina.
dc.description.filFil: Llopart, Emilce E. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina.
dc.description.filFil: Verdini, Roxana Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina.
dc.description.filFil: Verdini, Roxana Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Ciencias de los Alimentos y del Medio Ambiente. Área Bromatología y Nutrición; Argentina.
dc.description.filFil: Delorenzi, Néstor Jorge. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología. Área Tecnología de los Alimentos; Argentina.
dc.description.filFil: Busti, Pablo Andrés. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología. Área Tecnología de los Alimentos; Argentina.
dc.description.sponsorshipAgencia Nacional de Promoción Científica y Tecnológica: PICT-2014-1384
dc.format.extent1-8
dc.identifier.issn2405-8440
dc.identifier.urihttps://hdl.handle.net/2133/27492
dc.language.isoen
dc.publisherElsevier
dc.relation.publisherversionhttps://doi.org/10.1016/j.heliyon.2023.e20010
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S2405844023072183?via%3Dihub
dc.rightsopenAccess
dc.rights.holderLlopart, Emilce E.
dc.rights.holderVerdini, Roxana Andrea
dc.rights.holderDelorenzi, Néstor Jorge
dc.rights.holderBusti, Pablo Andrés
dc.rights.holderUniversidad Nacional de Rosario. Facultad de Ciencias de Bioquímicas y Farmacéuticas
dc.rights.textAttribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectApple peel
dc.subjectPolyphenols
dc.subjectEnvironmental stress
dc.subjectβ-lactoglobulin complexes
dc.titleCharacterization of polyphenols compounds extracted from stressed apple peel and their interaction with β-lactoglobulin
dc.typearticulo
dc.type.collectionarticulo
dc.type.versionpublishedVersion

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