Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels.

Tannins, present in numerous plants, exhibit a binding affinity for proteins. In this study, we aimed to exploit this property to reduce the concentration of allergenic egg white proteins. Tannins were extracted, using hot water, from the lyophilized powder of underutilized resources, such as chestnut inner skin (CIS), young persimmon fruit (YPF), and bayberry leaves (BBLs). These extracts were then incorporated into an egg white solution (EWS) to generate an egg white gel (EWG). Allergen reduction efficacy was assessed using electrophoresis and ELISA. Our findings revealed a substantial reduction in allergenic proteins across all EWGs containing a 50% tannin extract. Notably, CIS and BBL exhibited exceptional efficacy in reducing low allergen levels. The addition of tannin extract resulted in an increase in the total polyphenol content of the EWG, with the order of effectiveness being CIS > YPF > BBL. Minimal color alteration was observed in the BBL-infused EWG compared to the other sources. Additionally, the introduction of tannin extract heightened the hardness stress, with BBL demonstrating the most significant effect, followed by CIS and YPF. In conclusion, incorporating tannin extract during EWG preparation was found to decrease the concentration of allergenic proteins while enhancing antioxidant properties and hardness stress, with BBL being particularly effective in preventing color changes in EWG.

Critical Evaluation of NIR and ATR-IR Spectroscopic Quantifications of Rosmarinic Acid in Rosmarini folium Supported by Quantum Chemical Calculations.

The present study evaluates the analytical performance of near infrared as well as attenuated total reflection infrared spectroscopy for the determination of the rosmarinic acid content in Rosmarini folium. Therefore, the recorded near infrared and attenuated total reflection infrared spectra of 42 milled Rosmarini folium samples were correlated with reference data (range: 1.138-2.199 rosmarinic acid %) obtained by HPLC analysis. Partial least squares regression models were established as a quantitative multivariate data analysis tool. Evaluation via full cross-validation and test set validation resulted in comparable performances for both techniques: near infrared [coefficient of determination: 0.90 (test set validation); standard error of cross-validation: 0.060 rosmarinic acid %; standard error of prediction: 0.058 rosmarinic acid %] and attenuated total reflection infrared [coefficient of determination: 0.91 (test set validation); standard error of cross-validation: 0.063 rosmarinic acid %; standard error of prediction: 0.060 rosmarinic acid %]. Furthermore, quantum chemical calculations were applied to obtain a theoretical infrared spectrum of rosmarinic acid. Good agreement to the spectrum of pure rosmarinic acid was achieved in the lower wavenumber region, whereas the higher wavenumber region showed less compliance. The knowledge of the vibrational modes of rosmarinic acid was used for the association with the high values of the regression coefficient plots of the established partial least squares regression models.