Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree
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- 作者：V. Lavellia ; vera.lavelli@unimi.it" class="auth_mail" title="E-mail the corresponding author ; P.S.C. Sri Harshaa ; G. Spignob
- 关键词：C ; catechin ; Ch ; chlorogenic acid ; Cy-glc ; cyanidin 3-O-glucoside ; Dp-glc ; delphinidin 3-O-glucoside ; EC ; epicatechin ; HMF ; hydroxymethylfurfural ; K ; kaempferol ; Mv-glc ; malvidin 3-O-glucoside ; Mv-pc-glc ; malvidin p-coumaroyl glucoside ; PC B2 ; procyanidin B2 ; Ph-glc ; phloretin 2&prime ; -O-glucoside ; Ph-xglc ; phloretin 2&prime ; -O-xyloglucoside ; Pn-glc ; peonidin 3-O-glucoside ; Pt-glc ; petunidin 3-O-glucoside ; Q ; quercetin ; Q-glc ; quercetin 3-O-glucoside ; Q-gln ; quercetin 3-O-glucuronide ; D ; decimal
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 October 2016
- 年：2016
- 卷：209
- 期：Complete
- 页码：323-331
- 全文大小：700 K
文摘
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Apple puree was fortified with maltodextrin-encapsulated grape skin phenolics.
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Apple puree was enriched with both anthocyanins (ACNs) and less hydrophilic flavonoids.
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The ACN level decreased to 72% upon heat treatment achieving 14 D of the target microorganism.
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The decrease in the ACN level followed first-order kinetics (k25 °C = 34.5 d−1, Eatt = 51.0 kJ/mol).
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This new ingredient could meet the demand for sustainable, beneficial colouring agents.
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