Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility

Basit Öğe Kaydı
dc.authoridDalabasmaz, Sevim/0000-0002-5627-3919
dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.contributor.authorDalabasmaz, Sevim
dc.contributor.authorToker, Omer Said
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2024-10-29T17:58:36Z
dc.date.available2024-10-29T17:58:36Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractIn this study, we discussed covalent and non-covalent reactions between cocoa polyphenols and proteins (milk and cocoa) and the possible effects of these reactions on their bioaccessibility, considering environmental and processing conditions. Better insight into these interactions is crucial for understanding the biological effects of polyphenols, developing nutritional strategies, and improving food processing and storage. Protein-polyphenol reactions affect the properties of the final product and can lead to the formation of various precursors at various stages in the manufacturing process, such as fermentation, roasting, alkalization, and conching. Due to the complex composition of the chocolate and the various technological processes, comprehensive food profiling strategies should be applied to analyze protein-polyphenol covalent reactions covering a wide range of potential reaction products. This will help to identify potential effects on the bioaccessibility of bioactive compounds such as low-molecular-weight peptides and polyphenols. To achieve this, databases of potential reaction products and their binding sites can be generated, and the effects of various process conditions on related parameters can be investigated. This would then allow to a deeper insight into mechanisms behind protein-polyphenol interactions in chocolate, and develop strategies to optimize chocolate production for improved nutritional and sensory properties.
dc.identifier.doi10.1080/10408398.2023.2207661
dc.identifier.endpage9094
dc.identifier.issn1040-8398
dc.identifier.issn1549-7852
dc.identifier.issue25en_US
dc.identifier.pmid37154036
dc.identifier.scopus2-s2.0-85158120930
dc.identifier.scopusqualityQ1
dc.identifier.startpage9082
dc.identifier.urihttps://doi.org/10.1080/10408398.2023.2207661
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14407
dc.identifier.volume64
dc.identifier.wosWOS:000982474100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofCritical Reviews in Food Science and Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChocolate
dc.subjectcocoa
dc.subjectpolyphenol
dc.subjectprotein
dc.titleCocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility
dc.typeReview Article

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu