Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin

Autores
Sánchez, Virginia Estela; Baeza, Rosa; Galmarini, Mara Virginia; Zamora, María Clara; Chirife, Jorge
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Sánchez, Virginia Estela. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Abstract: Maltodextrin DE 10 was added to Argentine red wine (Cabernet Sauvignon) in a 20% concentration (total weight basis), and the resulting solution was freeze-dried. Water and almost all ethanol were eliminated during freezedrying leaving an amorphous glassy maltodextrin microstructure (i.e., “wine powder”), containing the red wine's polyphenols (as well as other non-volatile constituents of the dry extract). Almost no loss of total polyphenols was found in the freeze-drying process. Upon milling, the maltodextrin microstructure yielded a free-flowing powder, and its glassy nature was confirmed by measuring its glass transition temperature (Tg). After 15 days, storage at 38 °C total polyphenols content in the “wine powder” remained practically unchanged. This free-flowing powder contained 3.7 times the concentration of polyphenols in red wine, while only containing less than 1% ethanol. This might be added to other powdered foods as a source of wine polyphenols.
Fuente
Food and Bioprocess Technology. 2013, 6
Materia
POLIFENOLES
VINO TINTO
MALTODEXTRINA
LIOFILIZACION
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:123456789/16715
Acceder
id RIUCA_71330ca1af23f15dfa6f6c2e11ab9c92
oai_identifier_str oai:ucacris:123456789/16715
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrinSánchez, Virginia EstelaBaeza, RosaGalmarini, Mara VirginiaZamora, María ClaraChirife, JorgePOLIFENOLESVINO TINTOMALTODEXTRINALIOFILIZACIONFil: Sánchez, Virginia Estela. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaAbstract: Maltodextrin DE 10 was added to Argentine red wine (Cabernet Sauvignon) in a 20% concentration (total weight basis), and the resulting solution was freeze-dried. Water and almost all ethanol were eliminated during freezedrying leaving an amorphous glassy maltodextrin microstructure (i.e., “wine powder”), containing the red wine's polyphenols (as well as other non-volatile constituents of the dry extract). Almost no loss of total polyphenols was found in the freeze-drying process. Upon milling, the maltodextrin microstructure yielded a free-flowing powder, and its glassy nature was confirmed by measuring its glass transition temperature (Tg). After 15 days, storage at 38 °C total polyphenols content in the “wine powder” remained practically unchanged. This free-flowing powder contained 3.7 times the concentration of polyphenols in red wine, while only containing less than 1% ethanol. This might be added to other powdered foods as a source of wine polyphenols.Springer2013info: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/123456789/167151935-51301935-514910.1007/s11947-011-0654-zSánchez, V.E., et al. Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin [en línea]. Food and Bioprocess Technology. 2013, 6 doi:10.1007/s11947-011-0654-z Disponible en: https://repositorio.uca.edu.ar/handle/123456789/16715Food and Bioprocess Technology. 2013, 6reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:59:24Zoai:ucacris:123456789/16715instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:59:24.383Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin
title Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin
spellingShingle Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin
Sánchez, Virginia Estela
POLIFENOLES
VINO TINTO
MALTODEXTRINA
LIOFILIZACION
title_short Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin
title_full Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin
title_fullStr Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin
title_full_unstemmed Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin
title_sort Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin
dc.creator.none.fl_str_mv Sánchez, Virginia Estela
Baeza, Rosa
Galmarini, Mara Virginia
Zamora, María Clara
Chirife, Jorge
author Sánchez, Virginia Estela
author_facet Sánchez, Virginia Estela
Baeza, Rosa
Galmarini, Mara Virginia
Zamora, María Clara
Chirife, Jorge
author_role author
author2 Baeza, Rosa
Galmarini, Mara Virginia
Zamora, María Clara
Chirife, Jorge
author2_role author
author
author
author
dc.subject.none.fl_str_mv POLIFENOLES
VINO TINTO
MALTODEXTRINA
LIOFILIZACION
topic POLIFENOLES
VINO TINTO
MALTODEXTRINA
LIOFILIZACION
dc.description.none.fl_txt_mv Fil: Sánchez, Virginia Estela. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Abstract: Maltodextrin DE 10 was added to Argentine red wine (Cabernet Sauvignon) in a 20% concentration (total weight basis), and the resulting solution was freeze-dried. Water and almost all ethanol were eliminated during freezedrying leaving an amorphous glassy maltodextrin microstructure (i.e., “wine powder”), containing the red wine's polyphenols (as well as other non-volatile constituents of the dry extract). Almost no loss of total polyphenols was found in the freeze-drying process. Upon milling, the maltodextrin microstructure yielded a free-flowing powder, and its glassy nature was confirmed by measuring its glass transition temperature (Tg). After 15 days, storage at 38 °C total polyphenols content in the “wine powder” remained practically unchanged. This free-flowing powder contained 3.7 times the concentration of polyphenols in red wine, while only containing less than 1% ethanol. This might be added to other powdered foods as a source of wine polyphenols.
description Fil: Sánchez, Virginia Estela. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
publishDate 2013
dc.date.none.fl_str_mv 2013
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/123456789/16715
1935-5130
1935-5149
10.1007/s11947-011-0654-z
Sánchez, V.E., et al. Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin [en línea]. Food and Bioprocess Technology. 2013, 6 doi:10.1007/s11947-011-0654-z Disponible en: https://repositorio.uca.edu.ar/handle/123456789/16715
url https://repositorio.uca.edu.ar/handle/123456789/16715
identifier_str_mv 1935-5130
1935-5149
10.1007/s11947-011-0654-z
Sánchez, V.E., et al. Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin [en línea]. Food and Bioprocess Technology. 2013, 6 doi:10.1007/s11947-011-0654-z Disponible en: https://repositorio.uca.edu.ar/handle/123456789/16715
dc.language.none.fl_str_mv eng
language eng
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 Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv Food and Bioprocess Technology. 2013, 6
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
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score 12.993085

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