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 d1, 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.

Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree / V. Lavelli, P.S.C. Sri Harsha, G. Spigno. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 209(2016), pp. 323-331. [10.1016/j.foodchem.2016.04.055]

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

V. Lavelli
;
P.S.C. Sri Harsha
Secondo
;
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 d1, 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.
Grape skin; Anthocyanins; Phenolics; Apple; Maltodextrins; Activation energy
Settore AGR/15 - Scienze e Tecnologie Alimentari
   Valorizzazione dei sottoprodotti e dei residui di vinificazione tramite estrazione e produzione di molecole ad alto valore aggiunto
   VALORVITIS
   FONDAZIONE CARIPLO
2016
Article (author)
File in questo prodotto:
File Dimensione Formato  
FC 2016 apple -encapsulated grape skin phenolics.pdf

accesso riservato

Tipologia: Publisher's version/PDF
Dimensione 700.09 kB
Formato Adobe PDF
700.09 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Post print FC 2016 apple -encapsulated grape skin phenolics.pdf

accesso riservato

Tipologia: Post-print, accepted manuscript ecc. (versione accettata dall'editore)
Dimensione 689.06 kB
Formato Adobe PDF
689.06 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/382767
Citazioni
  • ???jsp.display-item.citation.pmc??? 9
  • Scopus 54
  • ???jsp.display-item.citation.isi??? 43
social impact