Phenolic composition and encapsulation of Brazilian grape seed extracts: evaluating color stabilizing capacity in grape juices

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...

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Published inJournal of food science and technology Vol. 61; no. 9; pp. 1778 - 1789
Main Authors 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
Format Journal Article
LanguageEnglish
Published New Delhi Springer India 01.09.2024
Springer Nature B.V
Subjects
Anthocyanins
Antioxidants
Catechin
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Color
Cultivars
Encapsulation
Epicatechin
Food Science
Fruit juices
Fruits
Grapes
Legislation
Nutrition
Original Article
Phenolic compounds
Phenols
Plant extracts
Raw materials
Seeds
Stability
Sulfite
Beverage technology
Phenolic compounds
Natural stabilizer
Natural antioxidants
Brazilian grapes
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Summary: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.
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ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-024-05956-8