Phenolic composition and encapsulation of Brazilian grape seed extracts: evaluating color stabilizing capacity in grape juices

da Silva Nogueira, Elis Tatiane; Prudêncio Dutra, Maria da Conceição; de Barros Santos, Renata Gomes; de Brito Araújo Carvalho, Ana Júlia; dos Santos Lima, Marcos

doi:10.1007/s13197-024-05956-8

J Food Sci Technol

2024

DOI: 10.1007/s13197-024-05956-8

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Phenolic composition and encapsulation of Brazilian grape seed extracts: evaluating color stabilizing capacity in grape juices

Elis Tatiane da Silva Nogueira,

Maria da Conceição Prudêncio Dutra,

Renata Gomes de Barros Santos

et al.

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A Comparative Study of Physicochemical, Aroma, and Color Profiles Affecting the Sensory Properties of Grape Juice from Four Chinese Vitis vinifera × Vitis labrusca and Vitis vinifera Grapes

Yang,

Fan,

Lao

et al. 2024

Foods

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In order to compare the grape juice sensory properties of four common seedless grape varieties (Kyoho, Summer Black, Moldovan, and Sweet Sapphire) in China, a thorough comparison of these grape varieties was conducted. Physicochemical indicators, aroma, and color characteristics were analyzed and compared to a commercially available not-from-concentrate Concord grape juice. The contents of fructose, glucose, and seven organic acids were evaluated. Kyoho and Sweet Sapphire possessed optimal Brix–acid ratio in the range around 35–40. In terms of aroma, 60 volatiles were identified by GC-MS, including 16 alcohols, 9 terpenes, 6 aldehydes, and 4 ketones. Kyoho demonstrated the highest aroma intensity with superior floral and fruity notes, while Sweet Sapphire showed the lowest aroma intensity with a grassy scent. Additionally, grape pigment profiles were investigated by HPLC-PDA-MS. Summer Black grapes featured a vibrant color, and 52.5% of their anthocyanins were acylated, which helps provide good stability in follow-up processing. Concord juice showed the best overall properties, with the most saturated color and delightful aroma. It was suggested that blending Summer Black with Kyoho could be a promising way to achieve balanced color, taste, and aroma of grape juice. This study provides a feasible and promising combination of Chinese local grapes for making all-round high-quality juice products.

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A Comparative Study of Physicochemical, Aroma, and Color Profiles Affecting the Sensory Properties of Grape Juice from Four Chinese Vitis vinifera × Vitis labrusca and Vitis vinifera Grapes

Yang,

Fan,

Lao

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Phenolic composition and encapsulation of Brazilian grape seed extracts: evaluating color stabilizing capacity in grape juices

Cited by 1 publication

References 28 publications

A Comparative Study of Physicochemical, Aroma, and Color Profiles Affecting the Sensory Properties of Grape Juice from Four Chinese Vitis vinifera × Vitis labrusca and Vitis vinifera Grapes

A Comparative Study of Physicochemical, Aroma, and Color Profiles Affecting the Sensory Properties of Grape Juice from Four Chinese Vitis vinifera × Vitis labrusca and Vitis vinifera Grapes

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