PDF(Pubmed)
Abstract：
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.
UNASSIGNED: The online version contains supplementary material available at 10.1007/s13197-024-05956-8.
UNASSIGNED: The online version contains supplementary material available at 10.1007/s13197-024-05956-8.
摘要：
葡萄汁的颜色是消费者接受的重要属性,但它在储存过程中遭受损失。商业抗氧化剂的使用有局限性，因为巴西立法的“100%天然饮料”的概念。这项工作的特点是巴西葡萄籽，并将具有最大潜力的品种提取物封装在阿拉伯胶中（封装的提取物-EE）以评估颜色稳定能力。将葡萄汁中使用的EE与储存期间（150天）的商业抗氧化剂亚硫酸盐和植物单宁进行了比较。BRS麦格纳和BRSVioleta葡萄籽的酚类含量最高，EE显示高儿茶素（4108mg/kg），表儿茶素（1161mg/kg）和原花青素B2（905mg/kg）值。发现亚硫酸盐是最好的颜色稳定剂。在葡萄汁中使用EE（0.5g/L）改善了颜色稳定性和花色苷稳定性。结果表明，封装的葡萄籽提取物具有稳定颜色的潜力，巴西葡萄籽是具有较高技术价值的原料。
■在线版本包含补充材料，可在10.1007/s13197-024-05956-8获得。
■在线版本包含补充材料，可在10.1007/s13197-024-05956-8获得。
