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

• Autor(a) principal: Moser, Poliana [UNESP]
• Data de Publicação: 2017
• Outros Autores: Nicoletti Telis, Vania Regina [UNESP], Neves, Nathalia de Andrade, Garcia-Romero, Esteban, Gomez-Alonso, Sergio, Hermosin-Gutierrez, Isidro
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1016/j.foodchem.2016.07.081; http://hdl.handle.net/11449/159114
• topic: Anthocyanins; Microencapsulation; Soy protein; Whey protein; Maltodextrin; Stability; Antioxidant activity; Colour

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 degrees 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 degrees 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. (C) 2016 Elsevier Ltd. All rights reserved.