title: Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends.
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°C for up to 150days. 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 150days. 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 150days.
authors: Instituto de Biociências, Letras e Ciências Exatas, Universidade Estadual Paulista, Cristovão Colombo, 2265, Jardim Nazareth, 15054-000 São José do Rio Preto, São Paulo, Brazil. Electronic address: polimoser@gmail.com.
authors: Poliana
authors: P
authors: Moser
authors: Instituto de Biociências, Letras e Ciências Exatas, Universidade Estadual Paulista, Cristovão Colombo, 2265, Jardim Nazareth, 15054-000 São José do Rio Preto, São Paulo, Brazil.
authors: Vânia Regina Nicoletti
authors: VRN
authors: Telis
authors: Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, s/n, Campus Universitário, 36570-000 Viçosa, Minas Gerais, Brazil.
authors: Nathália
authors: N
authors: de Andrade Neves
authors: Instituto de la Vid y el Vino de Castilla-La Mancha, Carretera de Albacete s/n, 13700 Tomelloso, Spain.
authors: Esteban
authors: E
authors: García-Romero
authors: Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Campus Universitario s/n, 13071 Ciudad Real, Spain.
authors: Sergio
authors: S
authors: Gómez-Alonso
authors: Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Campus Universitario s/n, 13071 Ciudad Real, Spain.
authors: Isidro
authors: I
authors: Hermosín-Gutiérrez
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D004339:Drug Compounding; D044948:Flavonols / Q000032:analysis*; D061353:Food Storage; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D010636:Phenols / Q000032:analysis*; D059808:Polyphenols / Q000032:analysis; D011134:Polysaccharides / Q000032:analysis*; D027843:Vitis / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D044948:Flavonols; D010636:Phenols; D059808:Polyphenols; D011134:Polysaccharides; C008315:maltodextrin
keywords: Anthocyanins; Antioxidant activity; Colour; Maltodextrin; Microencapsulation; Soy protein; Stability; Whey protein