Characterising the techno- and bio-functional properties of milk protein-polyphenol complexes for application in performance nutrition

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dc.contributor.advisorCrowley, Shane
dc.contributor.advisorO'Mahony, Seamus Anthony
dc.contributor.authorvan de Langerijt, Tessa M.en
dc.contributor.funderFood Institutional Research Measureen
dc.date.accessioned2024-05-23T15:23:16Z
dc.date.available2024-05-23T15:23:16Z
dc.date.issued2023en
dc.date.submitted2023en
dc.description.abstractThere is increased consumer interest in performance nutrition, focusing especially on enhancing muscle strength and recovery. Dairy-plant hybrid beverages, rich in milk proteins and polyphenols, have considerable potential in this area, because both proteins and polyphenols have been positively linked to muscle strength and recovery. However, there is limited knowledge of the effects of protein-polyphenol interactions on the techno- and bio-functional properties (e.g., physical stability of casein micelles, heat stability, bioaccessibility and bioavailability) of liquid dairy systems. In these studies, the addition of polyphenols to systems containing casein micelles increased the attractive forces within the casein micelles, due to complex formation, preventing casein micelle dissociation. When milk protein systems contained blackberry polyphenols, their heat stability increased in the pH range 6.2-6.4. In this pH range, blackberry polyphenols bound calcium, which prevented protein aggregation and increased heat stability. Co-concentration of milk proteins and polyphenols was achieved by ultrafiltration, enabled by milk protein-polyphenol complex formation, allowing the complexes to be retained. Milk fat in mixed milk protein-blackberry systems positively influenced the bioaccessibility of polyphenols but had a negative effect on their bioavailability after in vitro digestion. Increasing the leucine content in these systems did not impact the bioaccessibility or bioavailability of polyphenols. In contrast, proteins increased the bioaccessibility of polyphenols and reduced the hydrolysis of polyphenols during in vitro digestion, which resulted in an increased polyphenol bioavailability. In conclusion, protein-polyphenol complexes showed considerable promise for preventing casein micelle dissociation, improving heat stability, facilitating co-concentration by ultrafiltration and improving the bioaccessibility and bioavailability of blackberry polyphenols. This new knowledge may help support the successful development of protein-polyphenol rich beverages for performance nutrition.en
dc.description.statusNot peer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationvan de Langerijt, T. M. 2023. Characterising the techno- and bio-functional properties of milk protein-polyphenol complexes for application in performance nutrition. PhD Thesis, University College Cork.en
dc.identifier.endpage237en
dc.identifier.urihttps://hdl.handle.net/10468/15908
dc.language.isoenen
dc.publisherUniversity College Corken
dc.relation.projectFood Institutional Research Measure (Grant 17F277)en
dc.rights© 2023, Tessa M. van de Langerijt.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectMilk proteinsen
dc.subjectBlackberriesen
dc.subjectPolyphenolsen
dc.subjectHeat stabilityen
dc.subjectCasein micelle stabilityen
dc.subjectBioaccessibilityen
dc.subjectBioavailabilityen
dc.subjectUltrafiltrationen
dc.subjectDairyen
dc.titleCharacterising the techno- and bio-functional properties of milk protein-polyphenol complexes for application in performance nutritionen
dc.typeDoctoral thesisen
dc.type.qualificationlevelDoctoralen
dc.type.qualificationnamePhD - Doctor of Philosophyen
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