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

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