01959naa a2200229 a 450000100080000000500110000800800410001902400520006010000170011224501830012926000090031252012160032165000200153765300160155765300240157370000200159770000170161770000210163470000170165570000190167277300380169121345872024-05-09       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.fufo.2021.1000792DOI1 aCOSTA, J. R.  aFortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beveragebbiological, sensorial and quality aspects.h[electronic resource]  c2021  aA 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.  aFood technology  aBy-products  aFunctional beverage1 aMONTEIRO, M. J.1 aTONON, R. V.1 aCABRAL, L. M. C.1 aPASTRANA, L.1 aPINTADO, M. E.  tFuture Foodsgv. 4, 100079, 2021.