Abstract：
This work incorporated bioactives extracted from jabuticaba peel in the form of concentrated extract (JBE) and microencapsulated powders with maltodextrin (MDP) and gum arabic (GAP) in a dairy drink, evaluating its stability, in vitro bioaccessibility, and glycemic response. We evaluated the pH, acidity, colorimetry, total phenolics and anthocyanins, antioxidant capacity, degradation kinetics and half-life of anthocyanins, bioaccessibility, and postprandial glycemic physicochemical characteristics response in healthy individuals. The drinks incorporated with polyphenols (JBE, GAP, and MDP) and the control dairy drink (CDD) maintained stable pH and acidity over 28 days. In color, the parameter a*, the most relevant to the study, was reduced for all formulations due to degradation of anthocyanins. Phenolic and antioxidant content remained constant. In bioaccessibility, we found that after the gastrointestinal simulation, there was a decrease in phenolics and anthocyanins in all formulations. In the glycemic response, we observed that the smallest incremental areas of glucose were obtained for GAP and JBE compared to CDD, demonstrating that polyphenols reduced glucose absorption. Then, the bioactives from jabuticaba peel, incorporated into a dairy drink, showed good storage stability and improved the product\'s functional aspects.
摘要：
这项工作将从Jabuticaba果皮中以浓缩提取物（JBE）和微胶囊粉末的形式提取的生物活性物质与麦芽糊精（MDP）和阿拉伯树胶（GAP）结合在乳制品中，评估其稳定性，体外生物可及性，和血糖反应。我们评估了pH值,酸度,比色法,总酚和花色苷，抗氧化能力，花色苷的降解动力学和半衰期，生物可及性，健康个体的餐后血糖理化特性反应。含有多酚的饮料(JBE，GAP,和MDP）和对照乳制品饮料（CDD）在28天内保持稳定的pH和酸度。在颜色上，参数a*，与这项研究最相关的，由于花青素的降解,所有制剂都减少了。酚类和抗氧化剂含量保持恒定。在生物可及性方面，我们发现在胃肠模拟之后,所有配方中酚类和花青素的含量均有所下降.在血糖反应中，我们观察到，与CDD相比，GAP和JBE获得了最小的葡萄糖增量面积，证明多酚降低了葡萄糖的吸收。然后，来自Jabuticaba果皮的生物活性物质，掺入乳制品饮料中，表现出良好的储存稳定性和改善产品的功能方面。
