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

Autores
Alvarez Gaona, Izmari Jasel; Fanzone, Martín Leandro; Sari, Santiago Eduardo; Assof, Mariela Vanesa; Perez, Maria 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.
EEA Mendoza
Fil: Alvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Pérez, María Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina.
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
European Food Research and Technology : 1–10 (First Online: 04 October 2019)
Materia
Vid
Vinos
Vino Tinto
Colorantes Alimentarios
Secado por Pulverización
Antocianinas
Grapevines
Wines
Red Wines
Food Colourants
Spray Drying
Anthocyanins
Ancellotta
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/6125
Acceder
id INTADig_23cbf419381a6774fb3b4ed3fece8cd0
oai_identifier_str oai:localhost:20.500.12123/6125
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Spray-dried Ancellotta red wine: natural colorant with potential for food applicationsAlvarez Gaona, Izmari JaselFanzone, Martín LeandroSari, Santiago EduardoAssof, Mariela VanesaPerez, Maria DoloresChirife, JorgeZamora, María ClaraVidVinosVino TintoColorantes AlimentariosSecado por PulverizaciónAntocianinasGrapevinesWinesRed WinesFood ColourantsSpray DryingAnthocyaninsAncellottaAncellotta 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.EEA MendozaFil: Alvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Pérez, María Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina.Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSpringer2019-10-16T14:09:48Z2019-10-16T14:09:48Z2019-10-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://link.springer.com/article/10.1007/s00217-019-03375-0http://hdl.handle.net/20.500.12123/61251438-23771438-2385https://doi.org/10.1007/s00217-019-03375-0European Food Research and Technology : 1–10 (First Online: 04 October 2019)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:48:13Zoai:localhost:20.500.12123/6125instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:13.487INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Vid
Vinos
Vino Tinto
Colorantes Alimentarios
Secado por Pulverización
Antocianinas
Grapevines
Wines
Red Wines
Food Colourants
Spray Drying
Anthocyanins
Ancellotta
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, Mariela Vanesa
Perez, Maria Dolores
Chirife, Jorge
Zamora, María Clara
author Alvarez Gaona, Izmari Jasel
author_facet Alvarez Gaona, Izmari Jasel
Fanzone, Martín Leandro
Sari, Santiago Eduardo
Assof, Mariela Vanesa
Perez, Maria Dolores
Chirife, Jorge
Zamora, María Clara
author_role author
author2 Fanzone, Martín Leandro
Sari, Santiago Eduardo
Assof, Mariela Vanesa
Perez, Maria Dolores
Chirife, Jorge
Zamora, María Clara
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Vid
Vinos
Vino Tinto
Colorantes Alimentarios
Secado por Pulverización
Antocianinas
Grapevines
Wines
Red Wines
Food Colourants
Spray Drying
Anthocyanins
Ancellotta
topic Vid
Vinos
Vino Tinto
Colorantes Alimentarios
Secado por Pulverización
Antocianinas
Grapevines
Wines
Red Wines
Food Colourants
Spray Drying
Anthocyanins
Ancellotta
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.
EEA Mendoza
Fil: Alvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Pérez, María Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina.
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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 2019-10-16T14:09:48Z
2019-10-16T14:09:48Z
2019-10-04
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 https://link.springer.com/article/10.1007/s00217-019-03375-0
http://hdl.handle.net/20.500.12123/6125
1438-2377
1438-2385
https://doi.org/10.1007/s00217-019-03375-0
url https://link.springer.com/article/10.1007/s00217-019-03375-0
http://hdl.handle.net/20.500.12123/6125
https://doi.org/10.1007/s00217-019-03375-0
identifier_str_mv 1438-2377
1438-2385
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv European Food Research and Technology : 1–10 (First Online: 04 October 2019)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1842341372086976512
score 12.623145

Publicaciones similares