出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract The objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) and 6.0% (F4) of whey proteins and 2.0 mL of the concentrated phenolic extract from jabuticaba skins were developed. Physicochemical parameters (pH, acidity, total soluble solids, protein content, viscosity, color), antioxidant capacity, total anthocyanins and total phenols of the beverages were determined. In addition, a sensory acceptance test and a stability study were performed. The physicochemical analyses indicated that the protein concentration significantly (p < 0.05) affected the values of acidity, total soluble solids, total phenols and antioxidant capacity. The protein content also influenced the total color difference (ΔE) between formulations. The greater differences were observed in the formulation pairs containing low and high protein contents. The formulations F1, F2 and F3 were equally accepted on overall impression and color attributes. The stability study demonstrated that there was no significant change (p > 0.05) in the total anthocyanins and in the physicochemical properties of F3 over storage time, which indicated a good stability and a great market potential of the whey protein beverages containing anthocyanins from jabuticaba skins.
其他摘要：Abstract The objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) and 6.0% (F4) of whey proteins and 2.0 mL of the concentrated phenolic extract from jabuticaba skins were developed. Physicochemical parameters (pH, acidity, total soluble solids, protein content, viscosity, color), antioxidant capacity, total anthocyanins and total phenols of the beverages were determined. In addition, a sensory acceptance test and a stability study were performed. The physicochemical analyses indicated that the protein concentration significantly (p < 0.05) affected the values of acidity, total soluble solids, total phenols and antioxidant capacity. The protein content also influenced the total color difference (ΔE) between formulations. The greater differences were observed in the formulation pairs containing low and high protein contents. The formulations F1, F2 and F3 were equally accepted on overall impression and color attributes. The stability study demonstrated that there was no significant change (p > 0.05) in the total anthocyanins and in the physicochemical properties of F3 over storage time, which indicated a good stability and a great market potential of the whey protein beverages containing anthocyanins from jabuticaba skins.
关键词：whey proteins; phenolic compounds; antioxidants; skins of jabuticaba; Plinia cauliflora.
其他关键词：whey proteins;phenolic compounds;antioxidants;skins of jabuticaba;Plinia cauliflora
