Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants

Abstract: Ancellotta and Aspirant Bouchet, Vitis vinifera L., are wines with a high anthocyanin concentration that have been used to increase color in high-quality red wines. This work was focused on the encapsulation of Ancellotta (ANCE) and Aspirant Bouchet (AB) wines by spray drying and obtaining...

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Detalles Bibliográficos
Autores principales: Álvarez Gaona, Izmari Jasel, Fanzone, Martín, Galmarini, Mara Virginia, Chirife, Jorge, Ferreras Charro, Rebeca, García Estévez, Ignacio, Escribano Bailón, María Teresa
Otros Autores: 0000-0001-6411-729X
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2023
Materias:
ANCELLOTTA
BOUCHET ASPIRANTE
ANTOCIANINAS
SECADO POR ASPERSION
ENCAPSULACION
COLORANTES NATURALES
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/16133
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-16133
record_format dspace
spelling I33-R139-123456789-161332024-07-04T13:40:23Z Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants Álvarez Gaona, Izmari Jasel Fanzone, Martín Galmarini, Mara Virginia Chirife, Jorge Ferreras Charro, Rebeca García Estévez, Ignacio Escribano Bailón, María Teresa 0000-0001-6411-729X ANCELLOTTA BOUCHET ASPIRANTE ANTOCIANINAS SECADO POR ASPERSION ENCAPSULACION COLORANTES NATURALES Abstract: Ancellotta and Aspirant Bouchet, Vitis vinifera L., are wines with a high anthocyanin concentration that have been used to increase color in high-quality red wines. This work was focused on the encapsulation of Ancellotta (ANCE) and Aspirant Bouchet (AB) wines by spray drying and obtaining wine powders (WP) with a high concentration of phenolic compounds. Spray drying conditions were optimized and the phenolic compounds in the WP were characterized. All WP were evaluated for moisture content, water activity, color parameters, anthocyanins, and flavan-3-ols composition. There was no significant difference in total anthocyanins content of ANCE and AB WP when inlet air temperature increased from 135 to 145°C with a fixed carrier concentration of 8% (w/w) but a decrease in the total anthocyanins was observed when carrier concentration increased to 10% (w/w). Regarding color evaluation, ANCE and AB WP corresponded to the fourth quadrant of color space CIELAB indicating blue - red color (348–357°), characteristic of anthocyanins and wine. In general, the values of hue angle were not affected at higher percentages of carrier agent, consequently, an increase in the ratio carrier-wine did not lead to a dilution of material. These results indicate that inlet air temperature (in the selected range) did not influence the anthocyanin profile in the WP and has allowed for optimization of the conditions to obtain phenolic-rich colored powders with potential use as natural antioxidants and food colorants. 2023-04-04T14:20:06Z 2023-04-04T14:20:06Z 2022 Artículo Álvarez Gaona, I. J. et al. Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants [en línea]. Postprint de artículo publicado en Food Bioscience. 2022, 50, Parte A. doi: 10.1016/j.fbio.2022.102093. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/16133 2212-4292 https://repositorio.uca.edu.ar/handle/123456789/16133 10.1016/j.fbio.2022.102093 eng Encapsulación de vinos tintos argentinos por secado spray y su potencial aplicación en alimentos Acceso abierto. 12 meses de embargo http://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf Elsevier Food Bioscience. 2022, 50, Parte A
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic ANCELLOTTA
BOUCHET ASPIRANTE
ANTOCIANINAS
SECADO POR ASPERSION
ENCAPSULACION
COLORANTES NATURALES
spellingShingle ANCELLOTTA
BOUCHET ASPIRANTE
ANTOCIANINAS
SECADO POR ASPERSION
ENCAPSULACION
COLORANTES NATURALES
Álvarez Gaona, Izmari Jasel
Fanzone, Martín
Galmarini, Mara Virginia
Chirife, Jorge
Ferreras Charro, Rebeca
García Estévez, Ignacio
Escribano Bailón, María Teresa
Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants
topic_facet ANCELLOTTA
BOUCHET ASPIRANTE
ANTOCIANINAS
SECADO POR ASPERSION
ENCAPSULACION
COLORANTES NATURALES
description Abstract: Ancellotta and Aspirant Bouchet, Vitis vinifera L., are wines with a high anthocyanin concentration that have been used to increase color in high-quality red wines. This work was focused on the encapsulation of Ancellotta (ANCE) and Aspirant Bouchet (AB) wines by spray drying and obtaining wine powders (WP) with a high concentration of phenolic compounds. Spray drying conditions were optimized and the phenolic compounds in the WP were characterized. All WP were evaluated for moisture content, water activity, color parameters, anthocyanins, and flavan-3-ols composition. There was no significant difference in total anthocyanins content of ANCE and AB WP when inlet air temperature increased from 135 to 145°C with a fixed carrier concentration of 8% (w/w) but a decrease in the total anthocyanins was observed when carrier concentration increased to 10% (w/w). Regarding color evaluation, ANCE and AB WP corresponded to the fourth quadrant of color space CIELAB indicating blue - red color (348–357°), characteristic of anthocyanins and wine. In general, the values of hue angle were not affected at higher percentages of carrier agent, consequently, an increase in the ratio carrier-wine did not lead to a dilution of material. These results indicate that inlet air temperature (in the selected range) did not influence the anthocyanin profile in the WP and has allowed for optimization of the conditions to obtain phenolic-rich colored powders with potential use as natural antioxidants and food colorants.
author2 0000-0001-6411-729X
author_facet 0000-0001-6411-729X
Álvarez Gaona, Izmari Jasel
Fanzone, Martín
Galmarini, Mara Virginia
Chirife, Jorge
Ferreras Charro, Rebeca
García Estévez, Ignacio
Escribano Bailón, María Teresa
format Artículo
author Álvarez Gaona, Izmari Jasel
Fanzone, Martín
Galmarini, Mara Virginia
Chirife, Jorge
Ferreras Charro, Rebeca
García Estévez, Ignacio
Escribano Bailón, María Teresa
author_sort Álvarez Gaona, Izmari Jasel
title Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants
title_short Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants
title_full Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants
title_fullStr Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants
title_full_unstemmed Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants
title_sort encapsulation of phenolic compounds by spray drying of ancellotta and aspirant bouchet wines to produce powders with potential use as natural food colorants
publisher Elsevier
publishDate 2023
url https://repositorio.uca.edu.ar/handle/123456789/16133
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