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BIBTEX RIS

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

2016; Elsevier BV; Volume: 214; Linguagem: Inglês

10.1016/j.foodchem.2016.07.081

1873-7072

Poliana Moser, Vânia Regina Nicoletti, Nathália de Andrade Neves, Esteban García‐Romero, Sérgio Gómez-Alonso, Isidro Hermosín‐Gutiérrez,

Botanical Research and Applications

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.