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Digestibility, antioxidative activity and stability of plant protein-rich products after processing and formulation with polyphenol-rich juices: kale and kale–strawberry as a model

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Abstract

Protein–polyphenol interactions can possibly be affected by processing and modifying the product stability, the digestive fate and stability during shelf-life of proteins and polyphenols. In this study, the combined effects of the addition of a polyphenol-rich matrix (strawberry) and the preservation technology (thermal, PEF, HPP) on kale juice (K), as model for a protein-rich vegetable juice, on the techno-functional and antioxidant properties were investigated before and during in vitro digestion. While the different processing did not affect the protein and physical stability of kale juice, combination with strawberry (KS) strongly reduced protein solubility and physical stability, likely due to the protein–polyphenol interactions in a processing-dependent manner. Kale proteins were easily digestible with full digestion within 30 min gastric phase. During digestion, the antioxidant capacity of K and KS increased, likely indicative of the release of soluble, antioxidative compounds, yet it was not significantly influenced by different preservation treatments.

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Acknowledgements

This work was financially supported by the state of Lower Saxony, Ministry of Science and Culture and the Volkswagen Foundation (VWZN3156). Additionally, it was partially supported by the Bayer Science and Education Foundation with the Otto-Bayer-Fellowship.

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Authors and Affiliations

  1. DIL German Institute of Food Technologies e.V, Prof.-v.-Klitzing-Str. 7, 49610, Quakenbrück, Germany

    Anna-Sophie Stübler, Volker Heinz & Kemal Aganovic

  2. Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, 32300, Haifa, Israel

    Uri Lesmes & Avi Shpigelman

  3. Fachgebiet Lebensmittelbiotechnologie und -prozesstechnik, Technische Universität Berlin, Königin-Luise-Straße 22, 14195, Berlin, Germany

    Anna-Sophie Stübler & Cornelia Rauh

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  1. Anna-Sophie Stübler
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  2. Uri Lesmes
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  3. Volker Heinz
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  5. Avi Shpigelman
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Correspondence to Anna-Sophie Stübler or Avi Shpigelman.

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Stübler, AS., Lesmes, U., Heinz, V. et al. Digestibility, antioxidative activity and stability of plant protein-rich products after processing and formulation with polyphenol-rich juices: kale and kale–strawberry as a model. Eur Food Res Technol 245, 2499–2514 (2019). https://doi.org/10.1007/s00217-019-03362-5

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  • DOI: https://doi.org/10.1007/s00217-019-03362-5

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