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 Chemjournal_title
Food chemistryauthors
Moser P,Telis VRN,de Andrade Neves N,García-Romero E,Gómez-Alonso S,Hermosín-Gutiérrez Idoi
10.1016/j.foodchem.2016.07.081subject
Has Abstractpub_date
2017-01-01 00:00:00pages
308-318eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31103-7journal_volume
214pub_type
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