Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends.

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 150days. 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 150days. 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 150days.

journal_name

Food Chem

journal_title

Food chemistry

authors

Moser P,Telis VRN,de Andrade Neves N,García-Romero E,Gómez-Alonso S,Hermosín-Gutiérrez I

doi

10.1016/j.foodchem.2016.07.081

subject

Has Abstract

pub_date

2017-01-01 00:00:00

pages

308-318

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(16)31103-7

journal_volume

214

pub_type

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