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...
Guardado en:
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Springer
2023
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/16715 |
| Aporte de: |
| Sumario: | 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. |
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