Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants

Autores
Alvarez Gaona, Izmari Jasel; Fanzone, Martín Leandro; Galmarini, Mara; Chirife, Jorge; Ferreras Charro, Rebeca; García Estevez, Ignacio; Escribano Bailón, María Teresa
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Ancellotta and Aspirant Bouchet, Vitis vinifera L., are wines with a high anthocyanin concentration that have been used to increase color in high-quality red wines. This work was focused on the encapsulation of Ancellotta (ANCE) and Aspirant Bouchet (AB) wines by spray drying and obtaining wine powders (WP) with a high concentration of phenolic compounds. Spray drying conditions were optimized and the phenolic compounds in the WP were characterized. All WP were evaluated for moisture content, water activity, color parameters, anthocyanins, and flavan-3-ols composition. There was no significant difference in total anthocyanins content of ANCE and AB WP when inlet air temperature increased from 135 to 145◦C with a fixed carrier concentration of 8% (w/w) but a decrease in the total anthocyanins was observed when carrier concentration increased to 10% (w/w). Regarding color evaluation, ANCE and AB WP corresponded to the fourth quadrant of color space CIELAB indicating blue - red color (348–357◦), characteristic of anthocyanins and wine. In general, the values of hueangle were not affected at higher percentages of carrier agent, consequently, an increase in the ratio carrier-wine did not lead to a dilution of material. These results indicate that inlet air temperature (in the selected range) did not influence the anthocyanin profile in the WP and has allowed for optimization of the conditions to obtain phenolic-rich colored powders with potential use as natural antioxidants and food colorants.
EEA Mendoza
Fil: Alvarez Gaona, Izmari Jasel. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Alvarez Gaona, Izmari Jasel. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Galmarini, Mara. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Galmarini, Mara. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Chirife, Jorge. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Ferreras Charro, Rebeca. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; España
Fil: García Estevez, Ignacio. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; España
Fil: Escribano Bailón, María Teresa. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; España
Fuente
Food Bioscience 50(A) : 102093. (December 2022)
Materia
Compuestos Fenólicos
Encapsulación
Secado por Pulverización
Vitis vinifera
Polvo (formulación)
Colorantes Alimentarios
Phenolic Compounds
Encapsulation
Spray Drying
Powders
Food Colourants
Ancellotta
Aspirant Bouchet
Wine Powders
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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oai_identifier_str oai:localhost:20.500.12123/25854
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorantsAlvarez Gaona, Izmari JaselFanzone, Martín LeandroGalmarini, MaraChirife, JorgeFerreras Charro, RebecaGarcía Estevez, IgnacioEscribano Bailón, María TeresaCompuestos FenólicosEncapsulaciónSecado por PulverizaciónVitis viniferaPolvo (formulación)Colorantes AlimentariosPhenolic CompoundsEncapsulationSpray DryingPowdersFood ColourantsAncellottaAspirant BouchetWine PowdersAncellotta and Aspirant Bouchet, Vitis vinifera L., are wines with a high anthocyanin concentration that have been used to increase color in high-quality red wines. This work was focused on the encapsulation of Ancellotta (ANCE) and Aspirant Bouchet (AB) wines by spray drying and obtaining wine powders (WP) with a high concentration of phenolic compounds. Spray drying conditions were optimized and the phenolic compounds in the WP were characterized. All WP were evaluated for moisture content, water activity, color parameters, anthocyanins, and flavan-3-ols composition. There was no significant difference in total anthocyanins content of ANCE and AB WP when inlet air temperature increased from 135 to 145◦C with a fixed carrier concentration of 8% (w/w) but a decrease in the total anthocyanins was observed when carrier concentration increased to 10% (w/w). Regarding color evaluation, ANCE and AB WP corresponded to the fourth quadrant of color space CIELAB indicating blue - red color (348–357◦), characteristic of anthocyanins and wine. In general, the values of hueangle were not affected at higher percentages of carrier agent, consequently, an increase in the ratio carrier-wine did not lead to a dilution of material. These results indicate that inlet air temperature (in the selected range) did not influence the anthocyanin profile in the WP and has allowed for optimization of the conditions to obtain phenolic-rich colored powders with potential use as natural antioxidants and food colorants.EEA MendozaFil: Alvarez Gaona, Izmari Jasel. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Alvarez Gaona, Izmari Jasel. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Galmarini, Mara. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Galmarini, Mara. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Chirife, Jorge. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Ferreras Charro, Rebeca. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; EspañaFil: García Estevez, Ignacio. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; EspañaFil: Escribano Bailón, María Teresa. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; EspañaElsevier2026-04-17T14:55:41Z2026-04-17T14:55:41Z2022-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/25854https://www.sciencedirect.com/science/article/pii/S22124292220055332212-4306 (online)2212-4292 (impreso)https://doi.org/10.1016/j.fbio.2022.102093Food Bioscience 50(A) : 102093. (December 2022)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2026-04-23T10:40:36Zoai:localhost:20.500.12123/25854instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2026-04-23 10:40:36.48INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants
title Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants
spellingShingle Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants
Alvarez Gaona, Izmari Jasel
Compuestos Fenólicos
Encapsulación
Secado por Pulverización
Vitis vinifera
Polvo (formulación)
Colorantes Alimentarios
Phenolic Compounds
Encapsulation
Spray Drying
Powders
Food Colourants
Ancellotta
Aspirant Bouchet
Wine Powders
title_short Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants
title_full Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants
title_fullStr Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants
title_full_unstemmed Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants
title_sort Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants
dc.creator.none.fl_str_mv Alvarez Gaona, Izmari Jasel
Fanzone, Martín Leandro
Galmarini, Mara
Chirife, Jorge
Ferreras Charro, Rebeca
García Estevez, Ignacio
Escribano Bailón, María Teresa
author Alvarez Gaona, Izmari Jasel
author_facet Alvarez Gaona, Izmari Jasel
Fanzone, Martín Leandro
Galmarini, Mara
Chirife, Jorge
Ferreras Charro, Rebeca
García Estevez, Ignacio
Escribano Bailón, María Teresa
author_role author
author2 Fanzone, Martín Leandro
Galmarini, Mara
Chirife, Jorge
Ferreras Charro, Rebeca
García Estevez, Ignacio
Escribano Bailón, María Teresa
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Compuestos Fenólicos
Encapsulación
Secado por Pulverización
Vitis vinifera
Polvo (formulación)
Colorantes Alimentarios
Phenolic Compounds
Encapsulation
Spray Drying
Powders
Food Colourants
Ancellotta
Aspirant Bouchet
Wine Powders
topic Compuestos Fenólicos
Encapsulación
Secado por Pulverización
Vitis vinifera
Polvo (formulación)
Colorantes Alimentarios
Phenolic Compounds
Encapsulation
Spray Drying
Powders
Food Colourants
Ancellotta
Aspirant Bouchet
Wine Powders
dc.description.none.fl_txt_mv Ancellotta and Aspirant Bouchet, Vitis vinifera L., are wines with a high anthocyanin concentration that have been used to increase color in high-quality red wines. This work was focused on the encapsulation of Ancellotta (ANCE) and Aspirant Bouchet (AB) wines by spray drying and obtaining wine powders (WP) with a high concentration of phenolic compounds. Spray drying conditions were optimized and the phenolic compounds in the WP were characterized. All WP were evaluated for moisture content, water activity, color parameters, anthocyanins, and flavan-3-ols composition. There was no significant difference in total anthocyanins content of ANCE and AB WP when inlet air temperature increased from 135 to 145◦C with a fixed carrier concentration of 8% (w/w) but a decrease in the total anthocyanins was observed when carrier concentration increased to 10% (w/w). Regarding color evaluation, ANCE and AB WP corresponded to the fourth quadrant of color space CIELAB indicating blue - red color (348–357◦), characteristic of anthocyanins and wine. In general, the values of hueangle were not affected at higher percentages of carrier agent, consequently, an increase in the ratio carrier-wine did not lead to a dilution of material. These results indicate that inlet air temperature (in the selected range) did not influence the anthocyanin profile in the WP and has allowed for optimization of the conditions to obtain phenolic-rich colored powders with potential use as natural antioxidants and food colorants.
EEA Mendoza
Fil: Alvarez Gaona, Izmari Jasel. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Alvarez Gaona, Izmari Jasel. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Galmarini, Mara. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Galmarini, Mara. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Chirife, Jorge. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Ferreras Charro, Rebeca. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; España
Fil: García Estevez, Ignacio. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; España
Fil: Escribano Bailón, María Teresa. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; España
description Ancellotta and Aspirant Bouchet, Vitis vinifera L., are wines with a high anthocyanin concentration that have been used to increase color in high-quality red wines. This work was focused on the encapsulation of Ancellotta (ANCE) and Aspirant Bouchet (AB) wines by spray drying and obtaining wine powders (WP) with a high concentration of phenolic compounds. Spray drying conditions were optimized and the phenolic compounds in the WP were characterized. All WP were evaluated for moisture content, water activity, color parameters, anthocyanins, and flavan-3-ols composition. There was no significant difference in total anthocyanins content of ANCE and AB WP when inlet air temperature increased from 135 to 145◦C with a fixed carrier concentration of 8% (w/w) but a decrease in the total anthocyanins was observed when carrier concentration increased to 10% (w/w). Regarding color evaluation, ANCE and AB WP corresponded to the fourth quadrant of color space CIELAB indicating blue - red color (348–357◦), characteristic of anthocyanins and wine. In general, the values of hueangle were not affected at higher percentages of carrier agent, consequently, an increase in the ratio carrier-wine did not lead to a dilution of material. These results indicate that inlet air temperature (in the selected range) did not influence the anthocyanin profile in the WP and has allowed for optimization of the conditions to obtain phenolic-rich colored powders with potential use as natural antioxidants and food colorants.
publishDate 2022
dc.date.none.fl_str_mv 2022-12
2026-04-17T14:55:41Z
2026-04-17T14:55:41Z
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/20.500.12123/25854
https://www.sciencedirect.com/science/article/pii/S2212429222005533
2212-4306 (online)
2212-4292 (impreso)
https://doi.org/10.1016/j.fbio.2022.102093
url http://hdl.handle.net/20.500.12123/25854
https://www.sciencedirect.com/science/article/pii/S2212429222005533
https://doi.org/10.1016/j.fbio.2022.102093
identifier_str_mv 2212-4306 (online)
2212-4292 (impreso)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Food Bioscience 50(A) : 102093. (December 2022)
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
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score 13.05261

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