Degradation kinetics of encapsulated grape skin phenolics and micronized grape skins in various water activity environments and criteria to develop wide-ranging and tailor-made food applications

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• 作者：Vera Lavelli ; ^{vera.lavelli@unimi.it} ; Pedapati S.C. Sri Harsha¹ ; Monica Laureati ; Ella Pagliarini
• 关键词：C ; catechin ; Cy-glc ; cyanidin 3-O-glucoside ; Dp-glc ; delphinidin 3-O-glucoside ; EC ; epicatechin ; GAE ; gallic acid equivalents ; K ; kaempferol ; Mv-glc ; malvidin 3-O-glucoside ; Mv-pc-glc ; malvidin p-coumaroyl glucoside ; 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 ; ADF ; antioxidant dietary fiber ; aw ; water activity ; k ; rate constant ; eGSP ; grape skin phenolics encapsulated into maltodextrins ; GS ; grap
• 刊名：Innovative Food Science & Emerging Technologies
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：39
• 期：Complete
• 页码：156-164
• 全文大小：587 K
• 卷排序：39

文摘

Grape skins (GS) and encapsulated GS phenolics (eGSP) had intense red color over the pH scale and low fermented odor. eGSP had higher hygroscopicity, water solubility and phenolic content than GS. Antioxidant activity and inhibition of enzymes related to hyperglycemia was ~ double in eGSP than in GS. Rate of individual phenolic degradation diminished with decreasing aw from 0.75 to 0.11. Criteria for GS and eGSP storage were defined in relation to their final uses.