Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability.

Background: Plant proteins are being increasingly utilized as functional ingredients in foods because of their potential health, sustainability, and environmental benefits. However, their functionality is often worse than the synthetic or animal-derived ingredients they are meant to replace. The functional performance of plant proteins can be improved by conjugating them with polyphenols.

Optimization of ultrasound-assisted aqueous two-phase system (ATPS) of phenolics from apple pulp and peel.

In this study, extraction of phenolic compounds from apple peel and pulp was optimized using an ultrasound-assisted aqueous two-phase system (UA-ATPS) consisting of acetone-NaHPO and acetone-(NH)SO with the help of Response Surface Methodology. The effectiveness of UA-ATPS was compared with certain extraction methods including traditional aqueous two-phase system (T-ATPS), ultrasound-assisted acetone extraction (UA-ACE) and traditional acetone extraction (T-ACE). The UA-ATPS gave better results than traditional methods in terms of phenolic and flavonoid contents and antioxidant activity values regardless of the fruit parts used.

Effect of ultrasound pretreatment on the functional and antioxidant properties of fermented and germinated Lupin protein isolates grafted with glucose.

Background: This study examined the functional and antioxidant properties of Maillard reaction (MR) products of lupin protein isolate (LPI), fermented (FLPI), and germinated (GLPI) with glucose (G), treated with ultrasound (US) at different power levels (20-40-60-80%) for 15 min. The MR was conducted in a water bath for 180 min at 90 °C.

Results: The Trolox-equivalent antioxidant capacity (TEAC) values were found to be 46.