Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: biological, sensorial and quality aspects

Joana R. Costa; Maria João Monteiro; Renata V. Tonon; Lourdes M. C. Cabral; Lorenzo Pastrana; Manuela E. Pintado

doi:10.1016/j.fufo.2021.100079

Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: biological, sensorial and quality aspects

Joana R. Costa, Maria João Monteiro, Renata V. Tonon, Lourdes M. C. Cabral, Lorenzo Pastrana, Manuela E. Pintado^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

5 Citations (Scopus)

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Abstract

A bioactive grape pomace extract (GPE) rich in polyphenols was encapsulated into alginate (GPE-Alg) or chitosan (GPE-CS) microparticles, later incorporated into coconut water. Biological and sensory properties were evaluated. Storage was performed at 4 ˚C followed by quality assessment. Evaluation of coconut water after gastrointestinal digestion on the growth pathogens and probiotic bacteria showed that the fortification with GPE-Alg and GPE-CS decreased the growth rate of pathogens when compared to non-fortified water, while promoted the growth of different bifidobacteria and lactobacilli strains. Sensory analysis allowed to conclude that the incorporation of GPE-Alg and GPE-CS did not promote significant differences in most of evaluated attributes, including aroma and flavor. The storage at 4 ˚C allowed a reduced degradation rate of total phenolics and anthocyanins for GPE-Alg and GPE-CS fortified beverage, with the half-life time of phenolic acids higher for GPE-Alg beverage and the half-life time of anthocyanins higher for GPE-CS fortified water. This study opens the opportunity in the application of food by-products in the development of novel efficient functional foods and beverages.

Original language	English
Article number	100079
Number of pages	9
Journal	Future Foods
Volume	4
DOIs	https://doi.org/10.1016/j.fufo.2021.100079
Publication status	Published - Dec 2021

Keywords

By-products
Functional beverage
Stability studies

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10.1016/j.fufo.2021.100079Licence: CC BY-NC-ND

38598228Final published version, 1.36 MBLicence: CC BY-NC-ND

http://hdl.handle.net/10400.14/35486Licence: CC BY-NC-ND

Cite this

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title = "Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: biological, sensorial and quality aspects",

abstract = "A bioactive grape pomace extract (GPE) rich in polyphenols was encapsulated into alginate (GPE-Alg) or chitosan (GPE-CS) microparticles, later incorporated into coconut water. Biological and sensory properties were evaluated. Storage was performed at 4 ˚C followed by quality assessment. Evaluation of coconut water after gastrointestinal digestion on the growth pathogens and probiotic bacteria showed that the fortification with GPE-Alg and GPE-CS decreased the growth rate of pathogens when compared to non-fortified water, while promoted the growth of different bifidobacteria and lactobacilli strains. Sensory analysis allowed to conclude that the incorporation of GPE-Alg and GPE-CS did not promote significant differences in most of evaluated attributes, including aroma and flavor. The storage at 4 ˚C allowed a reduced degradation rate of total phenolics and anthocyanins for GPE-Alg and GPE-CS fortified beverage, with the half-life time of phenolic acids higher for GPE-Alg beverage and the half-life time of anthocyanins higher for GPE-CS fortified water. This study opens the opportunity in the application of food by-products in the development of novel efficient functional foods and beverages.",

keywords = "By-products, Functional beverage, Stability studies",

author = "Costa, {Joana R.} and Monteiro, {Maria Jo{\~a}o} and Tonon, {Renata V.} and Cabral, {Lourdes M. C.} and Lorenzo Pastrana and Pintado, {Manuela E.}",

note = "Funding Information: Authors would like to thank Nuvi Fruits S.A. (Torres Vedras, Portugal) for providing the coconut water. This project was supported by National Funds from Funda{\c c}{\~a}o para a Ci{\^e}ncia e Tecnologia , through projects Multibiorefinery ( POCI-01-0145-FEDER-016403 ) and UID/Multi/ 50016/2019 . Publisher Copyright: {\textcopyright} 2021",

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month = dec,

doi = "10.1016/j.fufo.2021.100079",

language = "English",

volume = "4",

journal = "Future Foods",

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T2 - biological, sensorial and quality aspects

AU - Costa, Joana R.

AU - Monteiro, Maria João

AU - Tonon, Renata V.

AU - Cabral, Lourdes M. C.

AU - Pastrana, Lorenzo

AU - Pintado, Manuela E.

N1 - Funding Information: Authors would like to thank Nuvi Fruits S.A. (Torres Vedras, Portugal) for providing the coconut water. This project was supported by National Funds from Fundação para a Ciência e Tecnologia , through projects Multibiorefinery ( POCI-01-0145-FEDER-016403 ) and UID/Multi/ 50016/2019 . Publisher Copyright: © 2021

PY - 2021/12

Y1 - 2021/12

N2 - A bioactive grape pomace extract (GPE) rich in polyphenols was encapsulated into alginate (GPE-Alg) or chitosan (GPE-CS) microparticles, later incorporated into coconut water. Biological and sensory properties were evaluated. Storage was performed at 4 ˚C followed by quality assessment. Evaluation of coconut water after gastrointestinal digestion on the growth pathogens and probiotic bacteria showed that the fortification with GPE-Alg and GPE-CS decreased the growth rate of pathogens when compared to non-fortified water, while promoted the growth of different bifidobacteria and lactobacilli strains. Sensory analysis allowed to conclude that the incorporation of GPE-Alg and GPE-CS did not promote significant differences in most of evaluated attributes, including aroma and flavor. The storage at 4 ˚C allowed a reduced degradation rate of total phenolics and anthocyanins for GPE-Alg and GPE-CS fortified beverage, with the half-life time of phenolic acids higher for GPE-Alg beverage and the half-life time of anthocyanins higher for GPE-CS fortified water. This study opens the opportunity in the application of food by-products in the development of novel efficient functional foods and beverages.

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Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: biological, sensorial and quality aspects

Abstract

Keywords

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CBQF Multianual Funding: Centre for Biotechnology and Fine Chemistry

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Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: biological, sensorial and quality aspects

Abstract

Keywords

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Projects

CBQF Multianual Funding: Centre for Biotechnology and Fine Chemistry

Cite this