https://search.dev.ndltd.org/etd/lincoln/oai:researcharchive.lincoln.ac.nz:10182/11535
type: CreativeWork
name: Interaction of milk proteins with kiwifruit and mixed fruit polyphenols : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
description: The biofunctional properties of polyphenol along with the nutritional property of milk makes this system an excellent source of various health benefits. The structural and physiochemical properties of milk proteins facilitate their use as vehichles for bioactives. There is a growing demand for the delivery of antioxidants and its protection to ensure its bioavailability. Milk proteins are known to bind to polyphenols and protect them from the various harsh conditions within the stomach, till its released for absorption. Phenolic profiles of the Kiwifruit and fruit complex extracts showed predominant amounts of catechin, epicatechin and procyanidin B1 and B2, along with smaller amounts of other phenols such as caffeic acid, gallic acid, protocatechuic acid, syringic acid, rutin and quercetin. The HPLC extraction was carried out in various step using 70% acetone followed by 8% TCA precipitation. Addition of milk to theses extracts showed a decrease in antioxidant activity. However, extraction of polyphenols from the milk-polyphenols sytem did show considerable amounts of antioxidative property in coorelation with the amount of phenolics that were extracted. Loading efficiency studies revealed that almost 100% of the polyphenols were bound to the milk proteins.
abstract: The biofunctional properties of polyphenol along with the nutritional property of milk makes this system an excellent source of various health benefits. The structural and physiochemical properties of milk proteins facilitate their use as vehichles for bioactives. There is a growing demand for the delivery of antioxidants and its protection to ensure its bioavailability. Milk proteins are known to bind to polyphenols and protect them from the various harsh conditions within the stomach, till its released for absorption. Phenolic profiles of the Kiwifruit and fruit complex extracts showed predominant amounts of catechin, epicatechin and procyanidin B1 and B2, along with smaller amounts of other phenols such as caffeic acid, gallic acid, protocatechuic acid, syringic acid, rutin and quercetin. The HPLC extraction was carried out in various step using 70% acetone followed by 8% TCA precipitation. Addition of milk to theses extracts showed a decrease in antioxidant activity. However, extraction of polyphenols from the milk-polyphenols sytem did show considerable amounts of antioxidative property in coorelation with the amount of phenolics that were extracted. Loading efficiency studies revealed that almost 100% of the polyphenols were bound to the milk proteins.
author: Meyn Alvarez, Caren
language: en
keywords: milk proteins, casein micelles, polyphenols, fruit, antioxidant activity, HPLC, ANZSRC::090801 Food Chemistry and Molecular Gastronomy (excl. Wine), ANZSRC::0908 Food Sciences
license: https://researcharchive.lincoln.ac.nz/pages/rights
date published: 2020
date modified: 2026-07-24T02:50:54Z
provider: Lincoln University
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Lincoln University

PropertyValue
property ID: Handle
value: https://hdl.handle.net/10182/11535