| Autor: |
A. Mihaly Cozmuta, A. Peter, C. Nicula, A. Jastrzębska, M. Jakubczak, M.A.K. Purbayanto, A. Bunea, F. Bora, A. Uivarasan, Z. Szakács, L. Mihaly Cozmuta |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Food Chemistry: X, Vol 23, Iss , Pp 101758- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2590-1575 |
| DOI: |
10.1016/j.fochx.2024.101758 |
| Popis: |
Beads made of sodium alginate, whey protein concentrate, and red grape seed extract powder were exposed to white light and its red-orange, yellow-green-cyan, and cyan-blue-violet bands. The chemical analysis showed that encapsulation in the alginate–whey protein matrix protected polyphenols, flavonoids and cyanidin-3-O-glucoside when exposed to red-orange light. The reflectance spectra acquired from grape seed extract powder and grape seed extract beads were deconvoluted and anthocyanins-based moieties which contribute to the expression of bathochromic or hypsochromic effects were identified. The evolution of the peak areas assigned to the colored compounds confirms that the most intense polyphenol degradation occurred in grape seed extract powder and grape seed extract beads exposed to cyan-blue-violet light, as shown by the chemical analysis. The results of the study are important in choosing the light band from the visible spectrum which can be used to process food enriched with grape seed extract with minimal polyphenol degradation. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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