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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

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

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Autor(es):
Moser, Poliana ; Nicoletti Telis, Vania Regina ; Neves, Nathalia de Andrade ; Garcia-Romero, Esteban ; Gomez-Alonso, Sergio ; Hermosin-Gutierrez, Isidro
Número total de Autores: 6
Tipo de documento: Artigo Científico
Fonte: Food Chemistry; v. 214, p. 308-318, JAN 1 2017.
Citações Web of Science: 34
Resumo

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)

Processo FAPESP: 12/09074-4 - Secagem por atomização do suco de uva: microencapsulação das antocianinas
Beneficiário:Poliana Moser
Modalidade de apoio: Bolsas no Brasil - Doutorado
Processo FAPESP: 10/09614-3 - Efeito das propriedades físico-químicas das matrizes encapsulantes e da aplicação de ultrassom na estabilidade da oleoresina de cúrcuma (Curcuma longa L.) microencapsulada
Beneficiário:Vânia Regina Nicoletti Telis
Modalidade de apoio: Auxílio à Pesquisa - Regular