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

Autores
Álvarez Gaona, Izmari Jasel; Rocha Parra, Diego F.; Zamora, María Clara; Chirife, Jorge
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Álvarez Gaona, Izmari J. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Álvarez Gaona, Izmari J. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Rocha Parra, Diego F. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Abstract: Epidemiological evidence indicates that moderate consumption of red wine reduces the 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 little commercial 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.
Fuente
Wine Studies. 2017, 6 (1)
Materia
VINO TINTO
SECADO
ENCAPSULACION
DESHIDRATACION
ALIMENTOS
CONGELACION
SECADO POR PULVERIZACION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/5427
Acceder
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oai_identifier_str oai:ucacris:123456789/5427
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Drying/encapsulation of red wine to produce ingredients for healthy foodsÁlvarez Gaona, Izmari JaselRocha Parra, Diego F.Zamora, María ClaraChirife, JorgeVINO TINTOSECADOENCAPSULACIONDESHIDRATACIONALIMENTOSCONGELACIONSECADO POR PULVERIZACIONFil: Álvarez Gaona, Izmari J. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Álvarez Gaona, Izmari J. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Rocha Parra, Diego F. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaAbstract: Epidemiological evidence indicates that moderate consumption of red wine reduces the 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 little commercial 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.PAGEPress2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/5427Álvarez Gaona, I. J., et al. Drying/encapsulation of red wine to produce ingredients for healthy foods [en línea]. Wine Studies. 2017, 6 (1). Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5427Wine Studies. 2017, 6 (1)reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica ArgentinaengEncapsulación de vinos tintos argentinos por secado spray y su potencial aplicación en alimentosinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:56:05Zoai:ucacris:123456789/5427instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:56:06.181Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Drying/encapsulation of red wine to produce ingredients for healthy foods
title Drying/encapsulation of red wine to produce ingredients for healthy foods
spellingShingle Drying/encapsulation of red wine to produce ingredients for healthy foods
Álvarez Gaona, Izmari Jasel
VINO TINTO
SECADO
ENCAPSULACION
DESHIDRATACION
ALIMENTOS
CONGELACION
SECADO POR PULVERIZACION
title_short Drying/encapsulation of red wine to produce ingredients for healthy foods
title_full Drying/encapsulation of red wine to produce ingredients for healthy foods
title_fullStr Drying/encapsulation of red wine to produce ingredients for healthy foods
title_full_unstemmed Drying/encapsulation of red wine to produce ingredients for healthy foods
title_sort Drying/encapsulation of red wine to produce ingredients for healthy foods
dc.creator.none.fl_str_mv Álvarez Gaona, Izmari Jasel
Rocha Parra, Diego F.
Zamora, María Clara
Chirife, Jorge
author Álvarez Gaona, Izmari Jasel
author_facet Álvarez Gaona, Izmari Jasel
Rocha Parra, Diego F.
Zamora, María Clara
Chirife, Jorge
author_role author
author2 Rocha Parra, Diego F.
Zamora, María Clara
Chirife, Jorge
author2_role author
author
author
dc.subject.none.fl_str_mv VINO TINTO
SECADO
ENCAPSULACION
DESHIDRATACION
ALIMENTOS
CONGELACION
SECADO POR PULVERIZACION
topic VINO TINTO
SECADO
ENCAPSULACION
DESHIDRATACION
ALIMENTOS
CONGELACION
SECADO POR PULVERIZACION
dc.description.none.fl_txt_mv Fil: Álvarez Gaona, Izmari J. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Álvarez Gaona, Izmari J. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Rocha Parra, Diego F. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Abstract: Epidemiological evidence indicates that moderate consumption of red wine reduces the 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 little commercial 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.
description Fil: Álvarez Gaona, Izmari J. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
publishDate 2017
dc.date.none.fl_str_mv 2017
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://repositorio.uca.edu.ar/handle/123456789/5427
Álvarez Gaona, I. J., et al. Drying/encapsulation of red wine to produce ingredients for healthy foods [en línea]. Wine Studies. 2017, 6 (1). Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5427
url https://repositorio.uca.edu.ar/handle/123456789/5427
identifier_str_mv Álvarez Gaona, I. J., et al. Drying/encapsulation of red wine to produce ingredients for healthy foods [en línea]. Wine Studies. 2017, 6 (1). Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5427
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Encapsulación de vinos tintos argentinos por secado spray y su potencial aplicación en alimentos
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv PAGEPress
publisher.none.fl_str_mv PAGEPress
dc.source.none.fl_str_mv Wine Studies. 2017, 6 (1)
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
_version_ 1836638339362455552
score 13.13397

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