Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage

Abstract: Wine C. Sauvignon was encapsulated by spray drying to obtain a wine powder having a low water activity (aw). Maltodextrin DE10 was added to wine before atomization. The retention of Total Monomeric Anthocyanins (TMA) in the wine powder was found to be above 83%. Wine powder was stored unde...

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Autores principales: Álvarez Gaona, Izmari Jasel, Bater, Caterina, Zamora, María Clara, Chirife, Jorge
Formato: Artículo
Lenguaje:Inglés
Publicado: Wiley 2019
Materias:
VINO TINTO
SECADO
GLICEROL
ENCAPSULACION
BEBIDA EN POLVO
ANTOCIANINAS
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/5460
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-5460
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic VINO TINTO
SECADO
GLICEROL
ENCAPSULACION
BEBIDA EN POLVO
ANTOCIANINAS
spellingShingle VINO TINTO
SECADO
GLICEROL
ENCAPSULACION
BEBIDA EN POLVO
ANTOCIANINAS
Álvarez Gaona, Izmari Jasel
Bater, Caterina
Zamora, María Clara
Chirife, Jorge
Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage
topic_facet VINO TINTO
SECADO
GLICEROL
ENCAPSULACION
BEBIDA EN POLVO
ANTOCIANINAS
description Abstract: Wine C. Sauvignon was encapsulated by spray drying to obtain a wine powder having a low water activity (aw). Maltodextrin DE10 was added to wine before atomization. The retention of Total Monomeric Anthocyanins (TMA) in the wine powder was found to be above 83%. Wine powder was stored under various relative humidities, and TMA concentration was determined up to 120 days at 38 °C. Anthocyanins decreased steadily during storage and increasing RH% enhanced the losses. Results stressed the importance of aw (or RH%) as a key control parameter for anthocyanins stability during storage. Encapsulated wine collapsed when exposed few days to 58% RH and 38 °C; this was investigated by spray drying wine model systems containing various nonvolatile components of the dry extract, namely glycerol, organic acids, and monosaccharides. Structural alterations of encapsulated wine were attributed to glycerol, main component of dry extract and which has a very low glass transition temperature. Practical applications The main practical application of this work is that it allows the wine to be transformed into a freely flowing powder by the addition of maltodextrin before the atomization stage in spray drying. The encapsulated wine contains 5 times the concentration of anthocyanins than that in liquid wine (both expressed in mg/100 g). This is the first published work on spray drying of red wine
format Artículo
author Álvarez Gaona, Izmari Jasel
Bater, Caterina
Zamora, María Clara
Chirife, Jorge
author_facet Álvarez Gaona, Izmari Jasel
Bater, Caterina
Zamora, María Clara
Chirife, Jorge
author_sort Álvarez Gaona, Izmari Jasel
title Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage
title_short Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage
title_full Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage
title_fullStr Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage
title_full_unstemmed Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage
title_sort spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage
publisher Wiley
publishDate 2019
url https://repositorio.uca.edu.ar/handle/123456789/5460
work_keys_str_mv AT alvarezgaonaizmarijasel spraydryingencapsulationofredwinestabilityoftotalmonomericanthocyaninsandstructuralalterationsuponstorage
AT batercaterina spraydryingencapsulationofredwinestabilityoftotalmonomericanthocyaninsandstructuralalterationsuponstorage
AT zamoramariaclara spraydryingencapsulationofredwinestabilityoftotalmonomericanthocyaninsandstructuralalterationsuponstorage
AT chirifejorge spraydryingencapsulationofredwinestabilityoftotalmonomericanthocyaninsandstructuralalterationsuponstorage
bdutipo_str Repositorios
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