Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7587062 | Food Chemistry | 2017 | 40 Pages |
Abstract
The stabilities of the phenolic compounds, antioxidant activity and colour parameters of microencapsulated powdered BRS Violeta red grape juice were evaluated throughout storage at 5, 25 and 35 °C for up to 150 days. Different soy protein (S) or whey protein (W) blends with maltodextrin (M) were used as carrier agents, added at diverse concentrations and proportions. The treatment combining S and M with the highest carrier agent concentration (1SM) preserved almost all the anthocyanins. Except for 1SM, the proportion of p-coumaroylated anthocyanins increased during storage, and the flavonol content of the 1SM powder decreased after 150 days. The hydroxycinnamate content decreased for all treatments, independent of storage temperature, and flavan-3-ols were lost at 35 °C. The time and temperature did not influence the antioxidant activity of the powder or the colour of the reconstituted grape juice after 150 days.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Poliana Moser, Vânia Regina Nicoletti Telis, Nathália de Andrade Neves, Esteban GarcÃa-Romero, Sergio Gómez-Alonso, Isidro HermosÃn-Gutiérrez,