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 1 month. 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 = 34.4 d-1, activation energy = 51.0 kJ/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.

Lavelli, V., Sri Harsha, P. S. C., Spigno, G., Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree, <<FOOD CHEMISTRY>>, 2016; 209 (ottobre): 323-331. [doi:10.1016/j.foodchem.2016.04.055] [http://hdl.handle.net/10807/77713]

Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree

Spigno, Giorgia
Ultimo
2016

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 1 month. 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 = 34.4 d-1, activation energy = 51.0 kJ/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.
Inglese
Lavelli, V., Sri Harsha, P. S. C., Spigno, G., Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree, <>, 2016; 209 (ottobre): 323-331. [doi:10.1016/j.foodchem.2016.04.055] [http://hdl.handle.net/10807/77713]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10807/77713
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