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

Author(s)

Moser, Poliana ; Nicoletti Telis, Vania Regina ; Neves, Nathalia de Andrade ; Garcia-Romero, Esteban ; Gomez-Alonso, Sergio ; Hermosin-Gutierrez, Isidro

• Document type: Journal article
• Source: Food Chemistry; v. 214, p. 308-318, JAN 1 2017.
• Web of Science Citations: 34

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 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. (AU)

• FAPESP's process: 12/09074-4 - Spray drying of grape juice: Microencapsulation of anthocyanin
• Grantee: Poliana Moser
• Support Opportunities: Scholarships in Brazil - Doctorate
• FAPESP's process: 10/09614-3 - Effect of physical-chemical properties of the encapsulating matrices and of ultrasound application on the stability of microencapsulated turmeric (Curcuma longa L.) oleoresin
• Grantee: Vânia Regina Nicoletti Telis
• Support Opportunities: Regular Research Grants