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Thành phần phenolic và việc bao bọc các chiết xuất hạt nho Brazil: đánh giá khả năng ổn định màu sắc trong nước nho
Tóm tắt
Màu sắc của nước nho là một thuộc tính quan trọng trong sự chấp nhận của người tiêu dùng, nhưng nó gặp phải sự suy giảm trong quá trình bảo quản. Việc sử dụng các chất chống oxy hóa thương mại còn hạn chế do khái niệm về "nước uống 100% tự nhiên" của luật pháp Brazil. Công trình này đã phân tích các hạt nho Brazil, và chiết xuất từ giống nho có tiềm năng lớn nhất đã được bao bọc trong Arabica-gum (chiết xuất bao bọc - EE) để đánh giá khả năng ổn định màu sắc. EE được sử dụng trong nước nho đã được so sánh với các chất chống oxy hóa thương mại như sulfite và tannin nho trong suốt quá trình bảo quản (150 ngày). Hạt nho BRS Magna và BRS Violeta có hàm lượng phenolic cao nhất, và EE cho thấy giá trị cao về catechin (4108 mg/kg), epicatechin (1161 mg/kg) và procyanidin-B2 (905 mg/kg). Sulfite được phát hiện là chất ổn định màu sắc tốt nhất. Việc sử dụng EE (0.5 g/L) trong nước nho đã cải thiện độ ổn định màu sắc và độ ổn định của anthocyanin. Nghiên cứu đã chỉ ra rằng chiết xuất hạt nho bao bọc có tiềm năng ổn định màu sắc và rằng hạt nho Brazil là một nguyên liệu có giá trị công nghệ cao.
Từ khóa
#hạt nho Brazil #chiết xuất bao bọc #tính ổn định màu sắc #chất chống oxy hóa #nước nhoTài liệu tham khảo
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