title: Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree.
abstract: Highly soluble maltodextrin-encapsulated grape skin phenolics comprising anthocyanins and less hydrophilic flavonoids were added as an ingredient to apple puree. Upon formulation, heat treatments were applied to achieve 3-14 decimal reductions (D) of the target microorganism (Alicyclobacillus acidoterrestris). A storage study was performed at 15-35°C for 1month. Monomeric anthocyanins were retained at 100% after the 3 D treatment, while anthocyanin retention decreased to 72% with increasing heating intensity until 14 D. During storage, the concentration of monomeric anthocyanins decreased following first-order kinetics (k25°C=34.4d(-1), activation energy=51.0kJ/mol). The flavanols were more stable than the monomeric anthocyanins. The hydroxycinnamic acid, dihydrochalcone and flavonol contents did not change. The fortified puree had a two-fold higher reducing capacity with respect to apple puree. Overall, this ingredient could meet the industrial demand for sustainable colouring agents and health promoting compounds.
authors.affiliation: DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy. Electronic address: vera.lavelli@unimi.it.
authors.forename: V
authors.initials: V
authors.lastname: Lavelli
authors.affiliation: DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
authors.forename: P S C
authors.initials: PS
authors.lastname: Sri Harsha
authors.affiliation: Institute of Oenology and Agro-Food Engineering, Università Cattolica del Sacro Cuore, via Emilia Parmense, 84, 29122 Piacenza, Italy.
authors.forename: G
authors.initials: G
authors.lastname: Spigno
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D044948:Flavonols / Q000032:analysis; D005503:Food Additives / Q000737:chemistry*; D061353:Food Storage; D005524:Food Technology; D057141:Food, Preserved / Q000032:analysis*; D027845:Malus / Q000737:chemistry*; D008962:Models, Theoretical; D010636:Phenols / Q000032:analysis* / Q000737:chemistry; D059808:Polyphenols / Q000032:analysis; D011134:Polysaccharides / Q000737:chemistry*; D027843:Vitis / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D005419:Flavonoids; D044948:Flavonols; D005503:Food Additives; D010636:Phenols; D059808:Polyphenols; D011134:Polysaccharides; C008315:maltodextrin
keywords: Activation energy; Anthocyanins; Apple; Grape skin; Maltodextrins; Phenolics; cyanidin-3-O-glucoside, PubChem CID 441667; delphinidin-3-O-glucoside, PubChem CID 443650; malvidin-3-O-glucoside, PubChem CID 443652; peonidin 3-O-glucoside, PubChem CID 443654; petunidin-3-O-glucoside, PubChem CID 443651