Protein beverages containing anthocyanins of jabuticaba

Abstract The objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) and 6.0% (F4) of whey proteins and 2.0 mL of the concentrated phenolic extract from jabuticaba skins were developed. Physicochemical parameters (pH, acidity, total soluble solids, protein content, viscosity, color), antioxidant capacity, total anthocyanins and total phenols of the beverages were determined. In addition, a sensory acceptance test and a stability study were performed. The physicochemical analyses indicated that the protein concentration significantly (p 0.05) in the total anthocyanins and in the physicochemical properties of F3 over storage time, which indicated a good stability and a great market potential of the whey protein beverages containing anthocyanins from jabuticaba skins.