da Silva Nogueira Elis Tatiane, Prudêncio Dutra Maria da Conceição, de Barros Santos Renata Gomes, de Brito Araújo Carvalho Ana Júlia, Dos Santos Lima Marcos
Instituto Federal do Sertão Pernambucano, Campus Petrolina, Laboratório de Bebidas e Cromatografia Líquida, Jardim São PauloPetrolina, PE CEP 56314-522 Brazil.
Universidade Federal do Vale do São Francisco, Campus Juazeiro, Programa de Pós-Graduação em Propriedade Intelectual e Transferência de Tecnologia para a Inovação (PROFNIT), Juazeiro, BA CEP 48902-300 Brazil.
J Food Sci Technol. 2024 Sep;61(9):1778-1789. doi: 10.1007/s13197-024-05956-8. Epub 2024 Mar 2.
The color of grape juice is an important acceptance attribute by consumers, but it suffers losses during storage. The use of commercial antioxidants has limitations because the concept of a "100% natural drink" of Brazilian legislation. This work characterized Brazilian grape seeds, and the cultivar extract with the greatest potential was encapsulated in arabic-gum (encapsulated extract-EE) to evaluate the color stabilizing capacity. The EE used in the grape juice was compared with the commercial antioxidants sulphite and enological tannin during storage (150 days). The BRS Magna and BRS Violeta grape seeds had the highest phenolic content, and the EE showed high catechin (4108 mg/kg), epicatechin (1161 mg/kg) and procyanidin-B2 (905 mg/kg) values. Sulfite was found to be the best color stabilizer. The use of EE (0.5 g/L) in grape juice improved color stability and anthocyanin stability. It was demonstrated that encapsulated grape seed extract has color stabilizing potential and that Brazilian grape seeds are a raw material of high technological value.
The online version contains supplementary material available at 10.1007/s13197-024-05956-8.
葡萄汁的颜色是消费者重要的接受属性，但在储存过程中会损失。由于巴西法规中“100%天然饮品”的概念，商业抗氧化剂的使用存在局限性。这项工作对巴西葡萄籽进行了表征，并将具有最大潜力的品种提取物用阿拉伯胶包封（包封提取物 - EE）以评估其颜色稳定能力。在储存（150天）期间，将葡萄汁中使用的EE与商业抗氧化剂亚硫酸盐和酿酒单宁进行了比较。BRS Magna和BRS Violeta葡萄籽的酚类含量最高，EE显示出高儿茶素（4108毫克/千克）、表儿茶素（1161毫克/千克）和原花青素 - B2（905毫克/千克）值。发现亚硫酸盐是最佳的颜色稳定剂。在葡萄汁中使用EE（0.5克/升）可提高颜色稳定性和花青素稳定性。结果表明，包封的葡萄籽提取物具有颜色稳定潜力，并且巴西葡萄籽是具有高技术价值的原材料。
在线版本包含可在10.1007/s13197 - 024 - 05956 - 8获取的补充材料。
