Encapsulation of phenolic compounds and anthocyanins in pomace from selected varieties of red grapes
Publish place: The 2nd International Congress and the 25th National Congress of Food Science and Technology
Publish Year: 1397
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
NCFOODI25_280
تاریخ نمایه سازی: 26 خرداد 1398
Abstract:
Grapes contain high amount of phenolic compounds,mainly flavonoids that can act as antioxidant agents. There are anthocyanins in the skin and procyanidins in the seeds of grape extracts. Isolated anthocyanins are highly instable and very susceptible to degradation in environment condition .Encapsulation of nutraceuticals in nano carriers is a useful means of protecting colorant agents from degradation and preventing premature color development. The use of nano-carrier for phenolic compounds such asantioxidant agents in red grapes have multiple benefits such as controlled release in foods and in the body in a certain time and place.The aim of this study was to assess the phenolic compounds content and antioxidant activity of red grape pomaces with a view to using its potential as a source of natural antioxidants.
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Authors
Soha Sadeghian
B.S. student of of Food Science and Technology, Faculty of Agriculture, University of Tabriz، Department of Food Science and Technology, University of Tabriz
Romina Baharvand
B.S. student of of Food Science and Technology, Faculty of Agriculture, University of Tabriz، Department of Food Science and Technology, University of Tabriz
Akram Pezeshki
Assitant Professor of Food Science and Technology, Faculty of Agriculture, University of Tabriz