ArticleJournal of agricultural and food chemistry2013
Stable binding of alternative protein-enriched food matrices with concentrated cranberry bioflavonoids for functional food applications.
Article in Journal of agricultural and food chemistry, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 65 citations in OpenAlex.
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- Encapsulation of Pomegranate Polyphenols in Plant-Based Proteins and Bioactivity of Resulting Microparticles.Foods (Basel, Switzerland) · 2026Article
- Impact of the Addition of Disaccharides on the Encapsulation of Chokeberry Polyphenols on Rice and Pea Proteins.Molecules (Basel, Switzerland) · 2026Article
- The Role of Hemp (Foods (Basel, Switzerland) · 2023Review
- Dairy-Protein-Based Aggregates as Additives Enriched with Tart Cherry Polyphenols and Flavor Compounds.Foods (Basel, Switzerland) · 2023Article
- Encapsulation of Cinnamic Acid on Plant-Based Proteins: Evaluation by HPLC, DSC and FTIR-ATR.Plants (Basel, Switzerland) · 2021Article
- Pea protein isolate characteristics modulate functional properties of pea protein-cranberry polyphenol particles.Food science & nutrition · 2021Review
- Rice Flour and Bran Enriched with Blueberry Polyphenols Increases Storage Stability and Decreases Arsenic Content in Bran.Foods (Basel, Switzerland) · 2019Article
- Impact of Cranberries on Gut Microbiota and Cardiometabolic Health: Proceedings of the Cranberry Health Research Conference 2015.Advances in nutrition (Bethesda, Md.) · 2016Review
- Novel anti-infective potential of salvianolic acid B against human serious pathogen Neisseria meningitidis.BMC research notes · 2016Article
- Safety profile of solid lipid nanoparticles loaded with rosmarinic acid for oral use: in vitro and animal approaches.International journal of nanomedicine · 2016Article
- Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients.Food science & nutrition · 2015Article
- New functionally-enhanced soy proteins as food ingredients with anti-viral activity.Virusdisease · 2015Article
- Bioactive capacity, sensory properties, and nutritional analysis of a shelf stable protein-rich functional ingredient with concentrated fruit and vegetable phytoactives.Plant foods for human nutrition (Dordrecht, Netherlands) · 2014Article
- Phlorotannins from Alaskan seaweed inhibit carbolytic enzyme activity.Marine drugs · 2014Article
- Comparative analysis of phenolic content and profile, antioxidant capacity, and anti-inflammatory bioactivity in wild Alaskan and commercial Vaccinium berries.Journal of agricultural and food chemistry · 2014Article
- Artemisia dracunculus L. polyphenols complexed to soy protein show enhanced bioavailability and hypoglycemic activity in C57BL/6 mice.Nutrition (Burbank, Los Angeles County, Calif.)Article
Corrections and comments
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Authors and funding
9 authors at 3 institutions in 1 country.
Funding
Abstract
Defatted soy flour (DSF), soy protein isolate (SPI), hemp protein isolate (HPI), medium-roast peanut flour (MPF), and pea protein isolate (PPI) stably bind and concentrate cranberry (CB) polyphenols, creating protein/polyphenol-enriched matrices. Proanthocyanidins (PAC) in the enriched matrices ranged from 20.75 mg/g (CB-HPI) to 10.68 mg/g (CB-SPI). Anthocyanins (ANC) ranged from 3.19 mg/g (CB-DSF) to 1.68 mg/g (CB-SPI), whereas total phenolics (TP) ranged from 37.61 mg/g (CB-HPI) to 21.29 mg/g (CB-SPI). LC-MS indicated that the enriched matrices contained all identifiable ANC, PAC, and flavonols present in CB juice. Complexation with SPI stabilized and preserved the integrity of the CB polyphenolic components for at least 15 weeks at 37 °C. PAC isolated from enriched matrices demonstrated comparable antiadhesion bioactivity to PAC isolated directly from CB juice (MIC 0.4-0.16 mg/mL), indicating their potential utility for maintenance of urinary tract health. Approximately 1.0 g of polyphenol-enriched matrix delivered the same amount of PAC available in 1 cup (300 mL) of commercial CB juice cocktail, which has been shown clinically to be the prophylactic dose for reducing recurring urinary tract infections. CB-SPI inhibited Gram-positive and Gram-negative bacterial growth. Nutritional and sensory analyses indicated that the targeted CB-matrix combinations have high potential for incorporation in functional food formulations.
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