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

Autores
Rocha Parra, Diego Fernando; Lanari Vila, Maria Cecilia; Zamora, María Clara; Chirife, Jorge
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignonand freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 timeshigher than in liquid red wine. Malvidin 3-G and total anthocyanins were the phenolics showing greaterlosses during storage. Moreover, an increase of water activity from 0.11 to 0.58 greatly enhanced thelosses. The decrease in malvidin 3-G content was associated with the decrease on redness (colourparameter 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.
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: Lanari Vila, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; 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
Freeze-Drying
Polyphenols
Red Wine
Antioxidant Capacity
Water Activity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/43723
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling “Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine”Rocha Parra, Diego FernandoLanari Vila, Maria CeciliaZamora, María ClaraChirife, JorgeFreeze-DryingPolyphenolsRed WineAntioxidant CapacityWater Activityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignonand freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 timeshigher than in liquid red wine. Malvidin 3-G and total anthocyanins were the phenolics showing greaterlosses during storage. Moreover, an increase of water activity from 0.11 to 0.58 greatly enhanced thelosses. The decrease in malvidin 3-G content was associated with the decrease on redness (colourparameter 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.Fil: Rocha Parra, Diego Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; ArgentinaFil: Lanari Vila, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; 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"; ArgentinaElsevier Science2016-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/43723Rocha Parra, Diego Fernando; Lanari Vila, Maria Cecilia; Zamora, María Clara; Chirife, Jorge; “Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine”; Elsevier Science; LWT - Food Science and Technology; 70; 7-2016; 162-1700023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.02.038info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:44:18Zoai:ri.conicet.gov.ar:11336/43723instacron: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:34982025-09-03 09:44:18.827CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv “Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine”
title “Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine”
spellingShingle “Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine”
Rocha Parra, Diego Fernando
Freeze-Drying
Polyphenols
Red Wine
Antioxidant Capacity
Water Activity
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”
dc.creator.none.fl_str_mv Rocha Parra, Diego Fernando
Lanari Vila, Maria Cecilia
Zamora, María Clara
Chirife, Jorge
author Rocha Parra, Diego Fernando
author_facet Rocha Parra, Diego Fernando
Lanari Vila, Maria Cecilia
Zamora, María Clara
Chirife, Jorge
author_role author
author2 Lanari Vila, Maria Cecilia
Zamora, María Clara
Chirife, Jorge
author2_role author
author
author
dc.subject.none.fl_str_mv Freeze-Drying
Polyphenols
Red Wine
Antioxidant Capacity
Water Activity
topic Freeze-Drying
Polyphenols
Red Wine
Antioxidant Capacity
Water Activity
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignonand freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 timeshigher than in liquid red wine. Malvidin 3-G and total anthocyanins were the phenolics showing greaterlosses during storage. Moreover, an increase of water activity from 0.11 to 0.58 greatly enhanced thelosses. The decrease in malvidin 3-G content was associated with the decrease on redness (colourparameter 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.
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: Lanari Vila, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; 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 A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignonand freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 timeshigher than in liquid red wine. Malvidin 3-G and total anthocyanins were the phenolics showing greaterlosses during storage. Moreover, an increase of water activity from 0.11 to 0.58 greatly enhanced thelosses. The decrease in malvidin 3-G content was associated with the decrease on redness (colourparameter 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.
publishDate 2016
dc.date.none.fl_str_mv 2016-07
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/11336/43723
Rocha Parra, Diego Fernando; Lanari Vila, Maria Cecilia; Zamora, María Clara; Chirife, Jorge; “Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine”; Elsevier Science; LWT - Food Science and Technology; 70; 7-2016; 162-170
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/43723
identifier_str_mv Rocha Parra, Diego Fernando; Lanari Vila, Maria Cecilia; Zamora, María Clara; Chirife, Jorge; “Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine”; Elsevier Science; LWT - Food Science and Technology; 70; 7-2016; 162-170
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.02.038
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
_version_ 1842268657764270080
score 13.13397

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