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Biophysical, Rheological, and Functional Properties of Complex of Sodium Caseinate and Olive Leaf Aqueous Polyphenolic Extract Obtained Using Ultrasound-Assisted Extraction

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Abstract

This study demonstrated the use of ultrasound-assisted extraction to render aqueous extract polyphenolic compounds from olive leaves. Sodium caseinate-olive leaf extract complexes were produced using different amounts of olive leaf extract (0, 0.5, 1, 1.5, and 2% w/v). Turbidity, solubility, antioxidant activity (DPPH and ABTS assays), foaming capacity and stability and surface hydrophobicity tests were done on each sample. To study the interaction mechanisms and structural changes, fluorescence, and Fourier-transform infrared were performed. Oil-in-water emulsions of the complexes were prepared and analyzed for their emulsifying properties (emulsifying activity index and emulsifying stability index), rheological properties and viscosity. Addition of olive leaf extract at higher amounts (1.5 and 2%) enhanced the turbidity, water solubility, antioxidant activity, and foam capacity/stability of protein-polyphenol complexes. Moreover, it was found that non-covalent interactions mainly hydrogen bonds were the main interaction mechanism of sodium caseinate/ olive leaf extract complexes. Surface hydrophobicity of complexes decreased with increasing amount of olive leaf extract. In terms of emulsion formation, the activity and stability increased with increasing the concentration of olive leaf extract. Addition of olive leaf extract also slightly increased the viscosity and viscoelastic parameters (storage and loss modulus).

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Abbreviations

EAI:

Emulsifying activity index

ESI:

Emulsifying stability index

FC:

Foaming capacity

FS:

Foaming stability

FTIR:

Fourier-transform infrared

OLE:

Olive leaf extract

O/W:

Oil in water emulsion

SC:

Sodium caseinate

UAE:

Ultrasound-assisted extraction

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Acknowledgments

The authors would like to thank gratefully the support of the University of Tehran.

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Authors and Affiliations

  1. Department of Food Science, Engineering and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran

    Mohammad Amin Aliyari, Maryam Salami & Zahra Emam-Djomeh

  2. Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran

    Elnaz Hosseini

  3. Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec, H9X 3V9, Canada

    Salwa Karboune & Amanda Waglay

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  1. Mohammad Amin Aliyari
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  2. Maryam Salami
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  3. Elnaz Hosseini
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Correspondence to Maryam Salami.

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Aliyari, M.A., Salami, M., Hosseini, E. et al. Biophysical, Rheological, and Functional Properties of Complex of Sodium Caseinate and Olive Leaf Aqueous Polyphenolic Extract Obtained Using Ultrasound-Assisted Extraction. Food Biophysics 16, 325–336 (2021). https://doi.org/10.1007/s11483-021-09671-1

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