Date of Award

January 2016

Degree Type


Degree Name

Doctor of Philosophy (PhD)


Food Science

First Advisor

Mario G Ferruzzi

Committee Member 1

Owen Jones

Committee Member 2

Osvaldo Campanella

Committee Member 3

Gordon Smith


Macronutrient-flavonoid interactions have been well documented through the years. Chapter 1 of this document provides an introduction of the literature documenting the theoretical and mechanical framework of their importance in human health, biological interactions, macronutrient interaction, and general bioaccessibility and bioavailability. Though macronutrient interactions have been characterized, often the levels utilized are above those that may be seen in processed food products due to undesirable effects. This document covers the effects two commonly used plant extracts, green tea extract and grape seed, may have on the macronutrient functionality in model food matrices. In Chapter 2 the effects of crude extracts (green tea and grape seed) and a purified green tea extract (composed primarily of EGCG) were examined for their effects on various protein functions within a gel, emulsion, and foam matrix. Due to their occurrence in many packaged food products the dairy proteins, sodium caseinate and whey protein isolate were utilized. These extracts were incorporated into each of the above stated matrices at levels that may be plausible in consumer packaged food products with minimal effects on the sensorial properties. It was determined that though level of incorporation were modest, an impact may still be had on the functional properties of these matrices. The addition of grape seed and green tea extracts may moderately alter gelation properties, including gel strength and gelation time. Likewise, emulsion stability was negatively modified while foam stability exhibited an inverse alteration.