Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin

Abstract: Maltodextrin DE 10 was added to Argentine red wine (Cabernet Sauvignon) in a 20% concentration (total weight basis), and the resulting solution was freeze-dried. Water and almost all ethanol were eliminated during freezedrying leaving an amorphous glassy maltodextrin microstructure (i.e...

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Autores principales: Sánchez, Virginia Estela, Baeza, Rosa, Galmarini, Mara Virginia, Zamora, María Clara, Chirife, Jorge
Formato: Artículo
Lenguaje:Inglés
Publicado: Springer 2023
Materias:
POLIFENOLES
VINO TINTO
MALTODEXTRINA
LIOFILIZACION
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/16715
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Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-16715
record_format dspace
spelling I33-R139-123456789-167152023-07-12T05:01:14Z Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin Sánchez, Virginia Estela Baeza, Rosa Galmarini, Mara Virginia Zamora, María Clara Chirife, Jorge POLIFENOLES VINO TINTO MALTODEXTRINA LIOFILIZACION Abstract: Maltodextrin DE 10 was added to Argentine red wine (Cabernet Sauvignon) in a 20% concentration (total weight basis), and the resulting solution was freeze-dried. Water and almost all ethanol were eliminated during freezedrying leaving an amorphous glassy maltodextrin microstructure (i.e., “wine powder”), containing the red wine's polyphenols (as well as other non-volatile constituents of the dry extract). Almost no loss of total polyphenols was found in the freeze-drying process. Upon milling, the maltodextrin microstructure yielded a free-flowing powder, and its glassy nature was confirmed by measuring its glass transition temperature (Tg). After 15 days, storage at 38 °C total polyphenols content in the “wine powder” remained practically unchanged. This free-flowing powder contained 3.7 times the concentration of polyphenols in red wine, while only containing less than 1% ethanol. This might be added to other powdered foods as a source of wine polyphenols. 2023-07-11T11:23:41Z 2023-07-11T11:23:41Z 2013 Artículo Sánchez, V.E., et al. Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin [en línea]. Food and Bioprocess Technology. 2013, 6 doi:10.1007/s11947-011-0654-z Disponible en: https://repositorio.uca.edu.ar/handle/123456789/16715 1935-5130 1935-5149 https://repositorio.uca.edu.ar/handle/123456789/16715 10.1007/s11947-011-0654-z eng Acceso restringido http://creativecommons.org/licenses/by/4.0/ application/pdf Springer Food and Bioprocess Technology. 2013, 6
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic POLIFENOLES
VINO TINTO
MALTODEXTRINA
LIOFILIZACION
spellingShingle POLIFENOLES
VINO TINTO
MALTODEXTRINA
LIOFILIZACION
Sánchez, Virginia Estela
Baeza, Rosa
Galmarini, Mara Virginia
Zamora, María Clara
Chirife, Jorge
Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin
topic_facet POLIFENOLES
VINO TINTO
MALTODEXTRINA
LIOFILIZACION
description Abstract: Maltodextrin DE 10 was added to Argentine red wine (Cabernet Sauvignon) in a 20% concentration (total weight basis), and the resulting solution was freeze-dried. Water and almost all ethanol were eliminated during freezedrying leaving an amorphous glassy maltodextrin microstructure (i.e., “wine powder”), containing the red wine's polyphenols (as well as other non-volatile constituents of the dry extract). Almost no loss of total polyphenols was found in the freeze-drying process. Upon milling, the maltodextrin microstructure yielded a free-flowing powder, and its glassy nature was confirmed by measuring its glass transition temperature (Tg). After 15 days, storage at 38 °C total polyphenols content in the “wine powder” remained practically unchanged. This free-flowing powder contained 3.7 times the concentration of polyphenols in red wine, while only containing less than 1% ethanol. This might be added to other powdered foods as a source of wine polyphenols.
format Artículo
author Sánchez, Virginia Estela
Baeza, Rosa
Galmarini, Mara Virginia
Zamora, María Clara
Chirife, Jorge
author_facet Sánchez, Virginia Estela
Baeza, Rosa
Galmarini, Mara Virginia
Zamora, María Clara
Chirife, Jorge
author_sort Sánchez, Virginia Estela
title Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin
title_short Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin
title_full Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin
title_fullStr Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin
title_full_unstemmed Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin
title_sort freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin
publisher Springer
publishDate 2023
url https://repositorio.uca.edu.ar/handle/123456789/16715
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