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Spray drying of grape juice from hybrid cv. Brs Violeta: microencapsulation of anthocyanins using Protein/maltodextrin blends as drying aids. Repositório Alice
MOSER, P.; SOUZA, R. T. de; TELIS, V. R. N..
ABSTRACT Grape juice contains high amounts of anthocyanins, with great potential for substituting synthetic food dyes. Carrier agents used in spray drying entraps anthocyanins, allowing their preservation. This work appraised whey protein/ maltodextrin (WM) and soy protein/maltodextrin (SM) blends as alternative carriers for spray drying of grape juice and encapsulation of anthocyanins. The effects of carrier agent concentration (CAC) and ratio protein/carrier agent (R) on grape juice powder properties were evaluated. The grape juice powders presented good solubility, low water content and high anthocyanin retention. WM blends resulted in higher yields and higher anthocyanin retention (from 77.9 to 94%) than SM blends, whereas SM blends leaded to higher...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Suco de uva; Synthetic food dyes; Cultivar BRS violeta; Antioxidant-rich; Suco; Uva; Grape juice; Anthocyanins.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1063219
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