ReviewFood science & nutrition2021
Pea protein isolate characteristics modulate functional properties of pea protein-cranberry polyphenol particles.
Review in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 49 citations in OpenAlex.
- Chokeberry Pomace as a Source of Polyphenols for Complexation with Plant-Based Proteins.Molecules (Basel, Switzerland) · 2026Article
- Encapsulation of Pomegranate Polyphenols in Plant-Based Proteins and Bioactivity of Resulting Microparticles.Foods (Basel, Switzerland) · 2026Article
- Beyond Sensory Properties: Molecular Interactions of Antioxidant Flavour-Active Polyphenols Across the Food-Oral-Gut Axis.Antioxidants (Basel, Switzerland) · 2026Review
- Effects of endogenous walnut pellicle polyphenols on the structure and functional properties of walnut meal isolate proteins.Food chemistry: X · 2026Article
- Impact of the Addition of Disaccharides on the Encapsulation of Chokeberry Polyphenols on Rice and Pea Proteins.Molecules (Basel, Switzerland) · 2026Article
- Microbiological safety and pH stability of autoclaved pea protein-based beverages during short-term storage.Frontiers in nutrition · 2026Article
- Physicochemical Properties and Consumer Appeal of High Pressure Structured Pea and Chickpea Isolate-Enriched Whole Concord Grape Gels.Gels (Basel, Switzerland) · 2025Article
- Molecular Interplay Between Plant Proteins and Polyphenols: pH as a Switch for Structural and Functional Assembly.Foods (Basel, Switzerland) · 2025Article
- Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources.Journal of agricultural and food chemistry · 2024Review
- Phenolic Compounds Profile and Antioxidant Capacity of Plant-Based Protein Supplements.Molecules (Basel, Switzerland) · 2024Article
- Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients.Foods (Basel, Switzerland) · 2022Review
- Cranberry: Chemical Composition, Antioxidant Activity and Impact on Human Health: Overview.Molecules (Basel, Switzerland) · 2022Review
- Pea protein isolate characteristics modulate functional properties of pea protein-cranberry polyphenol particles.Food science & nutrition · 2021Review
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Plant polyphenols have a natural binding affinity for proteins, and their interaction can be exploited to form diverse aggregate particles. Protein-polyphenol particles utilized as food ingredients allow consumers to incorporate more health-benefiting plant bioactives into their diets. The functional properties of the protein-polyphenol particles can be influenced by many factors, including complexation conditions and starting material properties. Here, cranberry polyphenols extracted from pomace were complexed with nine pea protein isolate starting materials with different physical (particle size and protein content) and chemical (hydrolyzed and oxidized) properties to investigate the impact of protein characteristics on particle functionality. Chemical differences between proteins affected polyphenol binding; oxidized protein isolate (specifically, VegOtein N) bound 12%-27% more polyphenols than other isolates. Polyphenol binding to proteins decreased digestion rates in vitro, averaging 25% slower gastric (pepsin) digestion and a 35% slower intestinal (pancreatin) digestion. Physical differences in protein starting materials affected digestibility; isolate with the largest particle size (specifically, Nutralys F85G) produced particles with the lowest digestion rate. Solubility was impacted by both the process of forming particles and by polyphenol binding; control particles were 56% less soluble, and protein-polyphenol particles up to 75% less soluble, than unmodified proteins. The solubility of unmodified protein isolate starting materials varied widely according to the manufacturing process, but, after complexation, protein-polyphenol particles produced from all protein sources exhibited a similar depressed level of solubility. The desired functional properties of the protein-polyphenol particle food ingredients will be considerably influenced by the properties of the protein isolate starting material.
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