Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine

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Abstract: A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignon and freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 times higher than in liquid red wine. Malvidin 3-G and total anthocyanins were the phenolics show...

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Detalles Bibliográficos
Autores principales: Rocha Parra, Diego F., Lanari, M. C., Zamora, María Clara, Chirife, Jorge
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2019
Materias:
VINO TINTO
SECADO
POLIFENOLES
ACTIVIDAD DEL AGUA
ANTIOXIDANTES
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/5486
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-5486
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
POLIFENOLES
ACTIVIDAD DEL AGUA
ANTIOXIDANTES
spellingShingle VINO TINTO
SECADO
POLIFENOLES
ACTIVIDAD DEL AGUA
ANTIOXIDANTES
Rocha Parra, Diego F.
Lanari, M. C.
Zamora, María Clara
Chirife, Jorge
Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
topic_facet VINO TINTO
SECADO
POLIFENOLES
ACTIVIDAD DEL AGUA
ANTIOXIDANTES
description Abstract: A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignon and freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 times higher than in liquid red wine. Malvidin 3-G and total anthocyanins were the phenolics showing greater losses during storage. Moreover, an increase of water activity from 0.11 to 0.58 greatly enhanced the losses. The decrease in malvidin 3-G content was associated with the decrease on redness (colour parameter a*) of wine powder. Gallic acid was the most stable phenolic and its content remained constant during storage at all water activity levels under investigation. Contents of epicatechine, catechine, caffeic acid and resveratrol remained constant at aw = 0.11, although at aw = 0.33 catechine and epicatechine suffered important losses. Results indicated that water activity was a key factor affecting phenolics stability during storage. Antioxidant activity of the wine powder remained constant over 145 days at accelerated storage conditions
format Artículo
author Rocha Parra, Diego F.
Lanari, M. C.
Zamora, María Clara
Chirife, Jorge
author_facet Rocha Parra, Diego F.
Lanari, M. C.
Zamora, María Clara
Chirife, Jorge
author_sort Rocha Parra, Diego F.
title Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
title_short Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
title_full Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
title_fullStr Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
title_full_unstemmed Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
title_sort influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
publisher Elsevier
publishDate 2019
url https://repositorio.uca.edu.ar/handle/123456789/5486
work_keys_str_mv AT rochaparradiegof influenceofstorageconditionsonphenoliccompoundsstabilityantioxidantcapacityandcolouroffreezedriedencapsulatedredwine
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AT zamoramariaclara influenceofstorageconditionsonphenoliccompoundsstabilityantioxidantcapacityandcolouroffreezedriedencapsulatedredwine
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bdutipo_str Repositorios
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