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EnglishHighly 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.
| Autori: | |
| Titolo: | Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree |
| Digital Object Identifier (DOI): | http://dx.doi.org/10.1016/j.foodchem.2016.04.055 |
| Data di pubblicazione: | 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. |
| Lingua: | Inglese |
| Rivista: | |
| Citazione: | 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] |
| Appare nelle tipologie: | Articolo in rivista, Nota a sentenza |
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