Studying Physicochemical Properties of Sardasht Red Grape Skin Encapsulated Extract and Stability Evaluation of These Compounds in Yoghurt

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Matini Sara; MORTAZAVI SEYED ALI; SADEGHIAN ALI REZA; SHARIFI AKRAM

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Journal: Research and Innovation in Food Science and Technology Year:2018 | Volume:7 | Issue:3 Page(s): 241-254

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Title

Studying Physicochemical Properties of Sardasht Red Grape Skin Encapsulated Extract and Stability Evaluation of These Compounds in Yoghurt

Author(s)

Matini Sara | MORTAZAVI SEYED ALI | SADEGHIAN ALI REZA | SHARIFI AKRAM | Issue Writer Certificate

Keywords

Arabic gumQ1

HPLCQ2

MaltodextrineQ1

MicroencapsulationQ2

Sardasht’s red grapeQ1

Abstract

Sardasht’ s red grape (Vitis Viniferae cv. Rash) skin is one of the most abundant wastes found in juice factories annually and is a rich source of bioactive compounds. In this research after preparing the extract with ethanol-chloride-acid solution from the skin of Sardasht’ s red grape, the bioactive compounds were determined using high performance liquid chromatography (HPLC). The results showed the highest amount of phenolic compounds were for gallic acid then catechin, salicylic acid and vanillic acid. The highest levels of anthocyanins were Petunidin 3-o glucopyranoside and Peonidin 3-o-glucoside chloride. Microencapsulation of the skin of Sardasht’ s red grape extracted is done by maltodextrins and Arabic gum with ratios of 50-50, 75-25. The experiments were carried out, including moisture content, water activity, solubility, anthocyanin, phenolic compounds and antioxidant activity. According to the results, The powder obtained from the Microencapsulation of the sample with maltodextrin and Arabic gum (50-50) with the highest phenolic compounds and antioxidant activity were selected and used in yoghurt (0. 3-0. 6) with tannic acid (1% by weight). Phenolic compounds, anthocyanins, antioxidant activity level of our samples during the 21 days of storage were investigated. The results showed that the most amounts of anthocyanin and phenolic compounds and antioxidant activity were observed in yoghurt with 0. 6% powder with tannic acid. Significant increase in phenolic compounds, anthocyanins and antioxidant activity of yogurt containing encapsulated powder were observed compared to control yogurt. The results showed that red grape’ s skin extract and powder can be used in functional food formulations.

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APA: Copy

Matini, Sara, MORTAZAVI, SEYED ALI, SADEGHIAN, ALI REZA, & SHARIFI, AKRAM. (2018). Studying Physicochemical Properties of Sardasht Red Grape Skin Encapsulated Extract and Stability Evaluation of These Compounds in Yoghurt. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 7(3 ), 241-254. SID. https://sid.ir/paper/234043/en

Vancouver: Copy

Matini Sara, MORTAZAVI SEYED ALI, SADEGHIAN ALI REZA, SHARIFI AKRAM. Studying Physicochemical Properties of Sardasht Red Grape Skin Encapsulated Extract and Stability Evaluation of These Compounds in Yoghurt. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;7(3 ):241-254. Available from: https://sid.ir/paper/234043/en

IEEE: Copy

Sara Matini, SEYED ALI MORTAZAVI, ALI REZA SADEGHIAN, and AKRAM SHARIFI, “Studying Physicochemical Properties of Sardasht Red Grape Skin Encapsulated Extract and Stability Evaluation of These Compounds in Yoghurt,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 3 , pp. 241–254, 2018, [Online]. Available: https://sid.ir/paper/234043/en

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