Whey protein fibril-rutin nano-complex: a dual-action strategy to boost antioxidant capacity and mitigate hazardous thermal reactions in roasted beef

TL;DR

This study shows that a whey protein and rutin complex improves antioxidant activity and reduces harmful compounds in roasted beef.

Contribution

The novel whey protein fibril-rutin nano-complex (WFR-E) is shown to enhance antioxidant capacity and inhibit harmful thermal reactions in meat.

Findings

WPI fibrils (WPIF) showed higher antioxidant activity than native WPI.

Rutin-encapsulated WPIF (WFR-E) significantly reduced harmful compounds like HAs and AGEs in roasted beef.

WFR-E outperformed other formulations in antioxidant capacity and thermal stability.

Abstract

Combined use of whey protein isolate (WPI) and polyphenols have been reported to enhance the quality of thermally-processed food products. WPI fibrils (WPIF) represent a promising WPI derivative with enhanced properties, such as polyphenol-binding capacity and stability. This study investigated the structural and antioxidant characteristics of WPI, WPIF, their rutin complexes, and their effects on hazardous thermal reactions in roasted beef patties. WPIF exhibited significantly higher activity in antioxidant assays than WPI. Rutin encapsulation in WPI and WPIF formed stable complexes WR-E and WFR-E, which effectively attenuated its thermal degradation. These complexes, especially WFR-E, showed significantly enhanced antioxidant capacity than their individual constituents and non-encapsulated mixtures. Moreover, WFR-E demonstrated significantly better inhibition of heterocyclic amines (HAs) and advanced glycation end products (AGEs) formation than the other candidates. These findings suggest the potential of WFR-E as a superior, natural food additive for improving the safety and quality of thermally-processed meat products.

Unlabelled Image

•WPIF exhibited significantly higher antioxidant activity than native WPI.•Encapsulation of rutin in WPI and WPIF greatly reduced its thermal degradation rate.•Rutin-encapsulated WPIF (WFR-E) had better antioxidant capacity than other complexes.•WFR-E effectively reduced TBARS, HAs, and AGEs contents in roasted beef patties.

WPIF exhibited significantly higher antioxidant activity than native WPI.

Encapsulation of rutin in WPI and WPIF greatly reduced its thermal degradation rate.

Rutin-encapsulated WPIF (WFR-E) had better antioxidant capacity than other complexes.

WFR-E effectively reduced TBARS, HAs, and AGEs contents in roasted beef patties.

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