Incorporation of Pork Meat and Blood Plasma Proteins into a Cocoa Cream Matrix: Characterization, Comparison of Functional Properties, and In Vitro Simulated Digestion
Rattachement africain : rs, hr. Niveau de preuve : code pays fourni par la source.
Le résumé fourni par la source
Consumer requirements for confectionery products have changed significantly over the past decade. These changes are evident in the growing demand for products that are high in protein but lower in energy content and, as a result, the market for these types of products is expanding. This study compared the chemical composition and functional properties of pork meat protein (MP) and blood plasma protein (BP) and evaluated their incorporation into cocoa cream formulations. Functional properties, such as water-holding capacity (WHC) and oil-holding capacity (OHC), were determined. Essential amino acid profiles were determined using HPLC analysis, and protein digestibility was evaluated both in the native form and after incorporation into the cocoa cream matrix via in vitro enzymatic digestion assays. Additionally, antioxidant activity of the enriched cocoa creams was assessed using the established ABTS assay. Results showed that BP contained a higher proportion of essential amino acids (26.44% of total amino acids), meeting the FAO/WHO recommendations, and exhibited superior digestibility compared to MP. Both proteins demonstrated high WHC and OHC values. The antioxidant potential of BP-enriched cocoa cream further supported its functional benefits. These findings indicate that blood plasma protein is a promising ingredient for enhancing the nutritional and functional quality of cocoa cream products.
Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.
Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Incorporation of Pork Meat and Blood Plasma Proteins into a Cocoa Cream Matrix: Characterization, Comparison of Functional Properties, and In Vitro Simulated Digestion
- Date Crossref
- 21/07/2025
- Éditeur
- MDPI AG
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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University of Novi Sad Institute of Food Technology pays non établi dans la noticeUniversité ou école supérieure
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University of Osijek pays non établi dans la noticeUniversité ou école supérieure
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University of Belgrade pays non établi dans la noticeUniversité ou école supérieure
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Faculty of Technology Novi Sad pays non établi dans la noticeUniversité ou école supérieure
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Faculty of Food Technology Osijek pays non établi dans la noticeUniversité ou école supérieure
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Faculty of Technology and Metallurgy pays non établi dans la noticeUniversité ou école supérieure
Institute of Food Technology — University of Novi Sad, University of Osijek et University of Belgrade, avec 3 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.