Exploring the physicochemical and functional properties of stabilized corn pollen protein hydrolysates via spray-drying for application in bread formulation
This study investigates the potential of bioactive hydrolyzed proteins from corn flower pollen (H-CPP) to enhance bread quality and functionality. The study utilizes spray-drying with polysaccharide carriers to create stable powders of H-CPP suitable for bread formulation. While β-cyclodextrin (βCD)...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325002893 |
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| author | Seyed Hadi Peighambardoust Amir Akbarmehr Khashayar Sarabandi |
| author_facet | Seyed Hadi Peighambardoust Amir Akbarmehr Khashayar Sarabandi |
| author_sort | Seyed Hadi Peighambardoust |
| collection | DOAJ |
| description | This study investigates the potential of bioactive hydrolyzed proteins from corn flower pollen (H-CPP) to enhance bread quality and functionality. The study utilizes spray-drying with polysaccharide carriers to create stable powders of H-CPP suitable for bread formulation. While β-cyclodextrin (βCD) resulted in the highest spray-drying yield (46.0 %) and encapsulation efficiency (83.6 %) compared to maltodextrin (MD), the primary focus is on the impact of encapsulated H-CPP on bread characteristics. Powders produced with βCD exhibited improved solubility (87.1 %) and moderate hygroscopicity (34.3 %). Importantly, encapsulated H-CPP retained its antioxidant activity for up to 150 days, a significant improvement over the rapid loss of activity observed in free H-CPP during storage. Encapsulation also enhanced the thermal stability of H-CPP, increasing its degradation temperature from 135 °C to 250 °C, which is crucial for baking applications. When incorporated into bread, encapsulated H-CPP powders masked undesirable characteristics, such as yellow crumb color and bitterness, and improved loaf volume and overall acceptance. However, bread with free H-CPP had higher antioxidant activity. These findings highlight the benefits of utilizing encapsulation to preserve and deliver bioactive corn pollen peptides, leading to improved bread quality and enhanced nutritional value. |
| format | Article |
| id | doaj-art-e36c1b1d219c422cb5a4b1b8dfb3c891 |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-e36c1b1d219c422cb5a4b1b8dfb3c8912025-08-20T03:26:37ZengElsevierJournal of Agriculture and Food Research2666-15432025-06-012110191810.1016/j.jafr.2025.101918Exploring the physicochemical and functional properties of stabilized corn pollen protein hydrolysates via spray-drying for application in bread formulationSeyed Hadi Peighambardoust0Amir Akbarmehr1Khashayar Sarabandi2Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, 5166616471, Iran; Corresponding author.Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, 5166616471, IranDepartment of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, IranThis study investigates the potential of bioactive hydrolyzed proteins from corn flower pollen (H-CPP) to enhance bread quality and functionality. The study utilizes spray-drying with polysaccharide carriers to create stable powders of H-CPP suitable for bread formulation. While β-cyclodextrin (βCD) resulted in the highest spray-drying yield (46.0 %) and encapsulation efficiency (83.6 %) compared to maltodextrin (MD), the primary focus is on the impact of encapsulated H-CPP on bread characteristics. Powders produced with βCD exhibited improved solubility (87.1 %) and moderate hygroscopicity (34.3 %). Importantly, encapsulated H-CPP retained its antioxidant activity for up to 150 days, a significant improvement over the rapid loss of activity observed in free H-CPP during storage. Encapsulation also enhanced the thermal stability of H-CPP, increasing its degradation temperature from 135 °C to 250 °C, which is crucial for baking applications. When incorporated into bread, encapsulated H-CPP powders masked undesirable characteristics, such as yellow crumb color and bitterness, and improved loaf volume and overall acceptance. However, bread with free H-CPP had higher antioxidant activity. These findings highlight the benefits of utilizing encapsulation to preserve and deliver bioactive corn pollen peptides, leading to improved bread quality and enhanced nutritional value.http://www.sciencedirect.com/science/article/pii/S2666154325002893Bioactive peptidesBread fortificationEncapsulationFunctionalityPolysaccharide carriers |
| spellingShingle | Seyed Hadi Peighambardoust Amir Akbarmehr Khashayar Sarabandi Exploring the physicochemical and functional properties of stabilized corn pollen protein hydrolysates via spray-drying for application in bread formulation Journal of Agriculture and Food Research Bioactive peptides Bread fortification Encapsulation Functionality Polysaccharide carriers |
| title | Exploring the physicochemical and functional properties of stabilized corn pollen protein hydrolysates via spray-drying for application in bread formulation |
| title_full | Exploring the physicochemical and functional properties of stabilized corn pollen protein hydrolysates via spray-drying for application in bread formulation |
| title_fullStr | Exploring the physicochemical and functional properties of stabilized corn pollen protein hydrolysates via spray-drying for application in bread formulation |
| title_full_unstemmed | Exploring the physicochemical and functional properties of stabilized corn pollen protein hydrolysates via spray-drying for application in bread formulation |
| title_short | Exploring the physicochemical and functional properties of stabilized corn pollen protein hydrolysates via spray-drying for application in bread formulation |
| title_sort | exploring the physicochemical and functional properties of stabilized corn pollen protein hydrolysates via spray drying for application in bread formulation |
| topic | Bioactive peptides Bread fortification Encapsulation Functionality Polysaccharide carriers |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325002893 |
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