Publication
Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: biological, sensorial and quality aspects
| dc.contributor.author | Costa, Joana R. | |
| dc.contributor.author | Monteiro, Maria João | |
| dc.contributor.author | Tonon, Renata V. | |
| dc.contributor.author | Cabral, Lourdes M.C. | |
| dc.contributor.author | Pastrana, Lorenzo | |
| dc.contributor.author | Pintado, Manuela E. | |
| dc.date.accessioned | 2021-10-11T14:28:42Z | |
| dc.date.available | 2021-10-11T14:28:42Z | |
| dc.date.issued | 2021-12 | |
| dc.description.abstract | A bioactive grape pomace extract (GPE) rich in polyphenols was encapsulated into alginate (GPE-Alg) or chitosan (GPE-CS) microparticles, later incorporated into coconut water. Biological and sensory properties were evaluated. Storage was performed at 4 ˚C followed by quality assessment. Evaluation of coconut water after gastrointestinal digestion on the growth pathogens and probiotic bacteria showed that the fortification with GPE-Alg and GPE-CS decreased the growth rate of pathogens when compared to non-fortified water, while promoted the growth of different bifidobacteria and lactobacilli strains. Sensory analysis allowed to conclude that the incorporation of GPE-Alg and GPE-CS did not promote significant differences in most of evaluated attributes, including aroma and flavor. The storage at 4 ˚C allowed a reduced degradation rate of total phenolics and anthocyanins for GPE-Alg and GPE-CS fortified beverage, with the half-life time of phenolic acids higher for GPE-Alg beverage and the half-life time of anthocyanins higher for GPE-CS fortified water. This study opens the opportunity in the application of food by-products in the development of novel efficient functional foods and beverages. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.doi | 10.1016/j.fufo.2021.100079 | pt_PT |
| dc.identifier.eid | 85116061365 | |
| dc.identifier.issn | 2666-8335 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/35486 | |
| dc.identifier.wos | 000906876300020 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | pt_PT |
| dc.subject | By-products | pt_PT |
| dc.subject | Functional beverage | pt_PT |
| dc.subject | Stability studies | pt_PT |
| dc.title | Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: biological, sensorial and quality aspects | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.title | Future Foods | pt_PT |
| oaire.citation.volume | 4 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
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