Effects of polyphenols from Tasmannia lanceolata on structural, emulsifying, and antioxidant properties of pea protein

• Published in: Food chemistry 2025-02, Vol.464 (Pt 1), p.141589, Article 141589
• Main Authors: Kim, Woojeong, Zia, Muhammad Bin, Naik, Rishi Ravindra, Ho, Kacie K.H.Y., Selomulya, Cordelia
• Format: Article
• Language: English
• Subjects: Antioxidant capacity; Antioxidants - chemistry; Antioxidants - pharmacology; Emulsifying Agents - chemistry; Emulsifying properties; Emulsions - chemistry; Fruit - chemistry; Pea protein; Pea Proteins - chemistry; Plant Extracts - chemistry; Plant Extracts - pharmacology; Plant Leaves - chemistry; Polyphenol; Polyphenols - chemistry; Polyphenols - pharmacology; Protein-polyphenol interaction; Tasmannia lanceolata
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.141589

The effects of polyphenols from Tasmanian pepper (Tasmannia Lanceolata) leaf and berry on the functional properties of pea protein were investigated in flaxseed oil-in-water emulsions. Phenolic acids and flavonols in Tasmanian pepper leaf with smaller molecular weights led to stronger non-covalent interactions with pea protein, while anthocyanins from Tasmanian pepper berry induced protein aggregation under acidic condition and co-existed with proteins in neutral and alkaline conditions. The total phenolic content was significantly increased with incorporation of polyphenols from Tasmanian pepper leaf (334.94–445.92 μg/mL) and berry (72.89–153.03 μg/mL) to pea protein (4.19–15.59 μg/mL). The oxidative stability of emulsions at pH 3 and 7 was enhanced, reducing TBARS value from 1.54 to 2.68 mg MDA/kg in pea protein to 0.56–0.85 mg MDA/kg after 2 weeks storage. These findings illustrated the distinct interactions between pea protein and different polyphenols from Tasmanian pepper leaf and berry to enhance the antioxidant capacity of pea protein. [Display omitted] •Tasmanian pepper leaf and berry contain significant amounts of polyphenols.•Phenolic acids and flavonols show higher binding affinity to pea protein than anthocyanins.•Protein aggregation by polyphenol reduces emulsion stability but prevents lipid oxidation.