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Phenolic composition and encapsulation of Brazilian grape seed extracts: evaluating color stabilizing capacity in grape juices - Journal of Food Science and Technology

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By Maria Da Conceicao, da Silva Nogueira, Elis Tatiane, Prudêncio Dutra
| link.springer.com
Abstract The color of grape juice is an important acceptance attribute by consumers, but it suffers losses during storage. The use of commercial antioxidants has limitations because the concept of a “100% natural drink” of Brazilian legislation. This work characterized Brazilian grape seeds, and the cultivar extract with the greatest potential was encapsulated in arabic-gum (encapsulated extract-EE) to evaluate the color stabilizing capacity.
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