Drying/encapsulation of red wine to produce ingredientes for healthy foods

Autores
Alvarez Gaona, Izmari Jasel; Rocha Parra, Diego Fernando; Zamora, María Clara; Chirife, Jorge
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Epidemiological evidence indicates that moderate consumption of red wine reducesthe incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because of their phenolic components.However, many people for ethnic, social or religious reasons do not consume wine. Drying/encapsulation of red wine in the presence of adequate carbohydrates leads to water and more than 99% of alcohol removal; a glassy amorphous microstructure is obtained in which the wine's phenolic compounds are entrapped. The resulting product is a free flowing powder which could be used for the polyphenol enrichment of healthy foods and/or drink powders, as well as in the pharmaceutical industry. The wine industry may take advantage of the dried/encapsulated red wine using as a raw material red wines which have littlecommercial value for different reasons; i.e. poor quality due to raw material, unfavourable climatic conditions, or wines that suffered some alteration during the wine making process. Dry encapsulated wine may be a new alternative to red wines that cannot be sold as such for different reasons, and open new opportunities to diversify wine products.
Fil: Alvarez Gaona, Izmari Jasel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
Fil: Rocha Parra, Diego Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
Materia
Red wine polyphenols
Freeze drying
Spray drying
Encapsulation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/80092
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Drying/encapsulation of red wine to produce ingredientes for healthy foodsAlvarez Gaona, Izmari JaselRocha Parra, Diego FernandoZamora, María ClaraChirife, JorgeRed wine polyphenolsFreeze dryingSpray dryingEncapsulationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Epidemiological evidence indicates that moderate consumption of red wine reducesthe incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because of their phenolic components.However, many people for ethnic, social or religious reasons do not consume wine. Drying/encapsulation of red wine in the presence of adequate carbohydrates leads to water and more than 99% of alcohol removal; a glassy amorphous microstructure is obtained in which the wine's phenolic compounds are entrapped. The resulting product is a free flowing powder which could be used for the polyphenol enrichment of healthy foods and/or drink powders, as well as in the pharmaceutical industry. The wine industry may take advantage of the dried/encapsulated red wine using as a raw material red wines which have littlecommercial value for different reasons; i.e. poor quality due to raw material, unfavourable climatic conditions, or wines that suffered some alteration during the wine making process. Dry encapsulated wine may be a new alternative to red wines that cannot be sold as such for different reasons, and open new opportunities to diversify wine products.Fil: Alvarez Gaona, Izmari Jasel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; ArgentinaFil: Rocha Parra, Diego Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; ArgentinaPAGEPress2017-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/80092Alvarez Gaona, Izmari Jasel; Rocha Parra, Diego Fernando; Zamora, María Clara; Chirife, Jorge; Drying/encapsulation of red wine to produce ingredientes for healthy foods; PAGEPress; Wine Studies; 6; 1; 12-2017; 1-81877-93442039-4446CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.pagepressjournals.org/index.php/wine/article/view/7126info:eu-repo/semantics/altIdentifier/doi/10.4081/ws.2017.7126info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:39:30Zoai:ri.conicet.gov.ar:11336/80092instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:39:31.274CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Drying/encapsulation of red wine to produce ingredientes for healthy foods
title Drying/encapsulation of red wine to produce ingredientes for healthy foods
spellingShingle Drying/encapsulation of red wine to produce ingredientes for healthy foods
Alvarez Gaona, Izmari Jasel
Red wine polyphenols
Freeze drying
Spray drying
Encapsulation
title_short Drying/encapsulation of red wine to produce ingredientes for healthy foods
title_full Drying/encapsulation of red wine to produce ingredientes for healthy foods
title_fullStr Drying/encapsulation of red wine to produce ingredientes for healthy foods
title_full_unstemmed Drying/encapsulation of red wine to produce ingredientes for healthy foods
title_sort Drying/encapsulation of red wine to produce ingredientes for healthy foods
dc.creator.none.fl_str_mv Alvarez Gaona, Izmari Jasel
Rocha Parra, Diego Fernando
Zamora, María Clara
Chirife, Jorge
author Alvarez Gaona, Izmari Jasel
author_facet Alvarez Gaona, Izmari Jasel
Rocha Parra, Diego Fernando
Zamora, María Clara
Chirife, Jorge
author_role author
author2 Rocha Parra, Diego Fernando
Zamora, María Clara
Chirife, Jorge
author2_role author
author
author
dc.subject.none.fl_str_mv Red wine polyphenols
Freeze drying
Spray drying
Encapsulation
topic Red wine polyphenols
Freeze drying
Spray drying
Encapsulation
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Epidemiological evidence indicates that moderate consumption of red wine reducesthe incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because of their phenolic components.However, many people for ethnic, social or religious reasons do not consume wine. Drying/encapsulation of red wine in the presence of adequate carbohydrates leads to water and more than 99% of alcohol removal; a glassy amorphous microstructure is obtained in which the wine's phenolic compounds are entrapped. The resulting product is a free flowing powder which could be used for the polyphenol enrichment of healthy foods and/or drink powders, as well as in the pharmaceutical industry. The wine industry may take advantage of the dried/encapsulated red wine using as a raw material red wines which have littlecommercial value for different reasons; i.e. poor quality due to raw material, unfavourable climatic conditions, or wines that suffered some alteration during the wine making process. Dry encapsulated wine may be a new alternative to red wines that cannot be sold as such for different reasons, and open new opportunities to diversify wine products.
Fil: Alvarez Gaona, Izmari Jasel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
Fil: Rocha Parra, Diego Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; Argentina
description Epidemiological evidence indicates that moderate consumption of red wine reducesthe incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because of their phenolic components.However, many people for ethnic, social or religious reasons do not consume wine. Drying/encapsulation of red wine in the presence of adequate carbohydrates leads to water and more than 99% of alcohol removal; a glassy amorphous microstructure is obtained in which the wine's phenolic compounds are entrapped. The resulting product is a free flowing powder which could be used for the polyphenol enrichment of healthy foods and/or drink powders, as well as in the pharmaceutical industry. The wine industry may take advantage of the dried/encapsulated red wine using as a raw material red wines which have littlecommercial value for different reasons; i.e. poor quality due to raw material, unfavourable climatic conditions, or wines that suffered some alteration during the wine making process. Dry encapsulated wine may be a new alternative to red wines that cannot be sold as such for different reasons, and open new opportunities to diversify wine products.
publishDate 2017
dc.date.none.fl_str_mv 2017-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/80092
Alvarez Gaona, Izmari Jasel; Rocha Parra, Diego Fernando; Zamora, María Clara; Chirife, Jorge; Drying/encapsulation of red wine to produce ingredientes for healthy foods; PAGEPress; Wine Studies; 6; 1; 12-2017; 1-8
1877-9344
2039-4446
CONICET Digital
CONICET
url http://hdl.handle.net/11336/80092
identifier_str_mv Alvarez Gaona, Izmari Jasel; Rocha Parra, Diego Fernando; Zamora, María Clara; Chirife, Jorge; Drying/encapsulation of red wine to produce ingredientes for healthy foods; PAGEPress; Wine Studies; 6; 1; 12-2017; 1-8
1877-9344
2039-4446
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.pagepressjournals.org/index.php/wine/article/view/7126
info:eu-repo/semantics/altIdentifier/doi/10.4081/ws.2017.7126
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv PAGEPress
publisher.none.fl_str_mv PAGEPress
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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