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

Giorgia Spigno, V. Lavelli, P. S.C. Sri Harsha

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

32 Citazioni (Scopus)

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 originaleEnglish
pagine (da-a)323-331
Numero di pagine9
RivistaFood Chemistry
Volume209
DOI
Stato di pubblicazionePubblicato - 2016

Keywords

  • Activation energy
  • Anthocyanins
  • Apple
  • Grape skin
  • Maltodextrins
  • Phenolics

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