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Enhancing walnut butter with a pea protein isolate-pectin-pterostilbene complex: Physicochemical properties and
Zonghui Tang1, Panchen Fang1, Yuting Tao1
1School of Food and Nutrition, Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, China; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei, China.
Pea protein isolate-pectin-pterostilbene complex (PPI-PEC-PT) shows improved solubility and antioxidant capacity. This natural compound enhances gel properties, making it a valuable food additive for the sauce industry.
Area of Science:
- Food Science
- Biochemistry
- Material Science
Background:
- Pea protein isolate (PPI) is a common food ingredient.
- Pectin and pterostilbene are known for their functional properties.
- Developing novel food additives with enhanced functionalities is crucial for the food industry.
Purpose of the Study:
- To investigate the pea protein isolate-pectin-pterostilbene complex (PPI-PEC-PT) for food applications.
- To evaluate the solubility, antioxidant capacity, and oxidative stability of PPI-PEC-PT.
- To assess the impact of PPI-PEC-PT on the gel properties of food products.
Main Methods:
- Preparation and characterization of the PPI-PEC-PT complex.
- Measurement of solubility using standard methods.
- Assessment of antioxidant capacity via DPPH radical scavenging assay.
- Evaluation of oxidative stability through peroxide value and malondialdehyde content.
- Analysis of gel properties in walnut butter.
Main Results:
- PPI-PEC-PT demonstrated significantly higher solubility (77.67%) compared to PPI-PT (31.93%).
- The complex exhibited strong DPPH radical scavenging activity (78.52% at 50 μg/mL).
- PPI-PEC-PT emulsions showed reduced peroxide and malondialdehyde levels after accelerated oxidation.
- Incorporation of PPI-PEC-PT improved the gel properties of walnut butter.
Conclusions:
- PPI-PEC-PT functions as a natural antioxidant with enhanced efficacy.
- The complex can be utilized as a food additive to improve gelling characteristics.
- PPI-PEC-PT holds potential for application in the sauce and broader food industries.
