Spray-dried Ancellotta red wine: natural colorant with potential for food applications

Autores
Alvarez Gaona, Izmari Jasel; Fanzone, Martín Leandro; Sari, Santiago Eduardo; Assof Roa, Mariela Vanesa; Pérez, Dolores; Chirife, Jorge; Zamora, María Clara
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Ancellotta red wine (Vitis vinifera L.) was encapsulated by spray-drying (inlet and outlet temperatures were 145 °C and 70 °C, respectively) to obtain a wine powder with a low water activity (aw) using maltodextrin DE10 as an encapsulating agent. The retention of total monomeric anthocyanins (TMA) in the wine powder was found to be greater than 80%. Anthocyanin profiles of Ancellotta liquid wine and wine powder were characterized by using HPLC–DAD and 33 compounds were identified. The wine powder was stored under two different water activity values (aw 0.25 and aw 0.33). Furthermore, the TMA (pH-differential method), total anthocyanins and malvidin-3-glucoside were determined by HPLC–DAD for up to 90 days’ storage at 38 °C. Total anthocyanins and malvidin-3-glucoside decreased very slowly during storage. The stability of anthocyanins and color differences (ΔE*ab) in 1% wine powder solution at different pHs and temperatures were evaluated. These results indicated that Ancellotta wine powder has the potential to be used as a food colorant in low pH and low water activity foods.
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: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Assof Roa, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Pérez, Dolores. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Chirife, Jorge. 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
Materia
ANCELLOTTA
ANTHOCYANINS
FOOD COLORANT
RED WINE
SPRAY-DRYING
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/174867
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/174867
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Spray-dried Ancellotta red wine: natural colorant with potential for food applicationsAlvarez Gaona, Izmari JaselFanzone, Martín LeandroSari, Santiago EduardoAssof Roa, Mariela VanesaPérez, DoloresChirife, JorgeZamora, María ClaraANCELLOTTAANTHOCYANINSFOOD COLORANTRED WINESPRAY-DRYINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Ancellotta red wine (Vitis vinifera L.) was encapsulated by spray-drying (inlet and outlet temperatures were 145 °C and 70 °C, respectively) to obtain a wine powder with a low water activity (aw) using maltodextrin DE10 as an encapsulating agent. The retention of total monomeric anthocyanins (TMA) in the wine powder was found to be greater than 80%. Anthocyanin profiles of Ancellotta liquid wine and wine powder were characterized by using HPLC–DAD and 33 compounds were identified. The wine powder was stored under two different water activity values (aw 0.25 and aw 0.33). Furthermore, the TMA (pH-differential method), total anthocyanins and malvidin-3-glucoside were determined by HPLC–DAD for up to 90 days’ storage at 38 °C. Total anthocyanins and malvidin-3-glucoside decreased very slowly during storage. The stability of anthocyanins and color differences (ΔE*ab) in 1% wine powder solution at different pHs and temperatures were evaluated. These results indicated that Ancellotta wine powder has the potential to be used as a food colorant in low pH and low water activity foods.Fil: Alvarez Gaona, Izmari Jasel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires"; ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Assof Roa, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Pérez, Dolores. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Chirife, Jorge. 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"; ArgentinaSpringer2019-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/174867Alvarez Gaona, Izmari Jasel; Fanzone, Martín Leandro; Sari, Santiago Eduardo; Assof Roa, Mariela Vanesa; Pérez, Dolores; et al.; Spray-dried Ancellotta red wine: natural colorant with potential for food applications; Springer; European Food Research and Technology; 245; 12; 10-2019; 2621-26301438-2377CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s00217-019-03375-0info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:53:11Zoai:ri.conicet.gov.ar:11336/174867instacron: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 09:53:11.645CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Spray-dried Ancellotta red wine: natural colorant with potential for food applications
title Spray-dried Ancellotta red wine: natural colorant with potential for food applications
spellingShingle Spray-dried Ancellotta red wine: natural colorant with potential for food applications
Alvarez Gaona, Izmari Jasel
ANCELLOTTA
ANTHOCYANINS
FOOD COLORANT
RED WINE
SPRAY-DRYING
title_short Spray-dried Ancellotta red wine: natural colorant with potential for food applications
title_full Spray-dried Ancellotta red wine: natural colorant with potential for food applications
title_fullStr Spray-dried Ancellotta red wine: natural colorant with potential for food applications
title_full_unstemmed Spray-dried Ancellotta red wine: natural colorant with potential for food applications
title_sort Spray-dried Ancellotta red wine: natural colorant with potential for food applications
dc.creator.none.fl_str_mv Alvarez Gaona, Izmari Jasel
Fanzone, Martín Leandro
Sari, Santiago Eduardo
Assof Roa, Mariela Vanesa
Pérez, Dolores
Chirife, Jorge
Zamora, María Clara
author Alvarez Gaona, Izmari Jasel
author_facet Alvarez Gaona, Izmari Jasel
Fanzone, Martín Leandro
Sari, Santiago Eduardo
Assof Roa, Mariela Vanesa
Pérez, Dolores
Chirife, Jorge
Zamora, María Clara
author_role author
author2 Fanzone, Martín Leandro
Sari, Santiago Eduardo
Assof Roa, Mariela Vanesa
Pérez, Dolores
Chirife, Jorge
Zamora, María Clara
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv ANCELLOTTA
ANTHOCYANINS
FOOD COLORANT
RED WINE
SPRAY-DRYING
topic ANCELLOTTA
ANTHOCYANINS
FOOD COLORANT
RED WINE
SPRAY-DRYING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Ancellotta red wine (Vitis vinifera L.) was encapsulated by spray-drying (inlet and outlet temperatures were 145 °C and 70 °C, respectively) to obtain a wine powder with a low water activity (aw) using maltodextrin DE10 as an encapsulating agent. The retention of total monomeric anthocyanins (TMA) in the wine powder was found to be greater than 80%. Anthocyanin profiles of Ancellotta liquid wine and wine powder were characterized by using HPLC–DAD and 33 compounds were identified. The wine powder was stored under two different water activity values (aw 0.25 and aw 0.33). Furthermore, the TMA (pH-differential method), total anthocyanins and malvidin-3-glucoside were determined by HPLC–DAD for up to 90 days’ storage at 38 °C. Total anthocyanins and malvidin-3-glucoside decreased very slowly during storage. The stability of anthocyanins and color differences (ΔE*ab) in 1% wine powder solution at different pHs and temperatures were evaluated. These results indicated that Ancellotta wine powder has the potential to be used as a food colorant in low pH and low water activity foods.
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: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Assof Roa, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Pérez, Dolores. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Chirife, Jorge. 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
description Ancellotta red wine (Vitis vinifera L.) was encapsulated by spray-drying (inlet and outlet temperatures were 145 °C and 70 °C, respectively) to obtain a wine powder with a low water activity (aw) using maltodextrin DE10 as an encapsulating agent. The retention of total monomeric anthocyanins (TMA) in the wine powder was found to be greater than 80%. Anthocyanin profiles of Ancellotta liquid wine and wine powder were characterized by using HPLC–DAD and 33 compounds were identified. The wine powder was stored under two different water activity values (aw 0.25 and aw 0.33). Furthermore, the TMA (pH-differential method), total anthocyanins and malvidin-3-glucoside were determined by HPLC–DAD for up to 90 days’ storage at 38 °C. Total anthocyanins and malvidin-3-glucoside decreased very slowly during storage. The stability of anthocyanins and color differences (ΔE*ab) in 1% wine powder solution at different pHs and temperatures were evaluated. These results indicated that Ancellotta wine powder has the potential to be used as a food colorant in low pH and low water activity foods.
publishDate 2019
dc.date.none.fl_str_mv 2019-10
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/11336/174867
Alvarez Gaona, Izmari Jasel; Fanzone, Martín Leandro; Sari, Santiago Eduardo; Assof Roa, Mariela Vanesa; Pérez, Dolores; et al.; Spray-dried Ancellotta red wine: natural colorant with potential for food applications; Springer; European Food Research and Technology; 245; 12; 10-2019; 2621-2630
1438-2377
CONICET Digital
CONICET
url http://hdl.handle.net/11336/174867
identifier_str_mv Alvarez Gaona, Izmari Jasel; Fanzone, Martín Leandro; Sari, Santiago Eduardo; Assof Roa, Mariela Vanesa; Pérez, Dolores; et al.; Spray-dried Ancellotta red wine: natural colorant with potential for food applications; Springer; European Food Research and Technology; 245; 12; 10-2019; 2621-2630
1438-2377
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s00217-019-03375-0
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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_ 1842269207595581440
score 13.13397

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