APRIL 2014 • Vol. 20 No. 4
Functionally Enhanced Proteins with Naturally Concentrated Phytoactives —Outstanding Stability and Improved Efficacy …by Diana M. Cheng,1 Diana E. Roopchand,1 Ilya Raskin,1 and Nava Dayan2
Challenges in Utilizing Plant Extracts in Skin Care
T
ypical approaches for extraction of phytoactives from plant material have serious limitations. Some methods utilize organic solvents and require separation techniques to eliminate traces of unwanted solvents, while others such as CO2 extraction can be expensive and require specialized equipment. Column chromatography may also be employed to further concentrate phytoactives, adding steps to the process and the use of additional organic solvents. Solvents must be removed to produce a dried powder which can be time consuming and costly. Techniques such as spray drying require heat, which may potentially alter the phytochemical composition and bioactivity of the extract as well as shorten product shelf life. For example, anthocyanins are temperature-, light- and pH-sensitive; and subject to degradation upon exposure to in-process conditions. Herein, we present technology that uses edible protein matrices to naturally sorb (i.e. bind) and concentrate phytoactives, but not sugars, from plant juices and extracts. This technology effectively captures and stabilizes phytoactives onto a protein matrix while preserving their bioactivity without the need for harsh solvents or affinity columns.
with phytoactives from apple, black currant, blueberry, cinnamon, cranberry, ginger, grape, green tea, pear, and pomegranate. All such products can be standardized to deliver 1% to 10% of phytoactives per 100 g of protein matrix. Blueberry, grape, and cinnamon
Protein Matrices Produce Phytoactive Concentrates The technology presented in this article was originally developed for nutrition applications and uses edible protein matrices to sorb and concentrate plant phytoactives, leading to the formation of a stable phytoactive-enriched protein complex. This complexation effectively amplifies the health-promoting effects of phytoactives while combining them with nutritional benefits of high-quality dietary protein. The amplification is based on increased stability and bioavailability of phytoactives complexed with proteins. Products have been made with soy, pea, hemp, and whey proteins fortified 1
products have demonstrated in vitro and in vivo anti-diabetic effects including reduced hyperglycemia, reduced weight gain, lower serum cholesterol, and improved glucose tolerance in high fat dietinduced obese mice.1-4
Nutrasorb L.L.C. and Rutgers University
NYSCC
CHAPTER
2
Dr. Nava Dayan L.L.C.
MEETING
•
APRIL
(Continued on page 6)
23rd
S e a s o n s , W a s h i n g t o n To w n s h i p , N e w J e r s e y