Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine

Autores
Rocha Parra, Diego F.; Lanari, M. C.; Zamora, María Clara; Chirife, Jorge
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Lanari, M. C. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Lanari, M. C. 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: A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignon and freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 times higher than in liquid red wine. Malvidin 3-G and total anthocyanins were the phenolics showing greater losses during storage. Moreover, an increase of water activity from 0.11 to 0.58 greatly enhanced the losses. The decrease in malvidin 3-G content was associated with the decrease on redness (colour parameter a*) of wine powder. Gallic acid was the most stable phenolic and its content remained constant during storage at all water activity levels under investigation. Contents of epicatechine, catechine, caffeic acid and resveratrol remained constant at aw = 0.11, although at aw = 0.33 catechine and epicatechine suffered important losses. Results indicated that water activity was a key factor affecting phenolics stability during storage. Antioxidant activity of the wine powder remained constant over 145 days at accelerated storage conditions
Fuente
Food Science and Technology. 2016, 70
Materia
VINO TINTO
SECADO
POLIFENOLES
ACTIVIDAD DEL AGUA
ANTIOXIDANTES
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:123456789/5486
Acceder
id RIUCA_ae1c1feaf5848665af64330813001ca1
oai_identifier_str oai:ucacris:123456789/5486
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wineRocha Parra, Diego F.Lanari, M. C.Zamora, María ClaraChirife, JorgeVINO TINTOSECADOPOLIFENOLESACTIVIDAD DEL AGUAANTIOXIDANTESFil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Lanari, M. C. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Lanari, M. C. 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: A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignon and freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 times higher than in liquid red wine. Malvidin 3-G and total anthocyanins were the phenolics showing greater losses during storage. Moreover, an increase of water activity from 0.11 to 0.58 greatly enhanced the losses. The decrease in malvidin 3-G content was associated with the decrease on redness (colour parameter a*) of wine powder. Gallic acid was the most stable phenolic and its content remained constant during storage at all water activity levels under investigation. Contents of epicatechine, catechine, caffeic acid and resveratrol remained constant at aw = 0.11, although at aw = 0.33 catechine and epicatechine suffered important losses. Results indicated that water activity was a key factor affecting phenolics stability during storage. Antioxidant activity of the wine powder remained constant over 145 days at accelerated storage conditionsElsevier2016info: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/123456789/54860023-643810.1016/j.lwt.2016.02.038Rocha Parra, D. F., Lanari, M. C. Zamora, M. C. y J. Chirife. 2016. Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine [en línea]. Food Science and Technology. 2016, 70 doi:10.1016/j.lwt.2016.02.038 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5486Food Science and Technology. 2016, 70reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:56:07Zoai:ucacris:123456789/5486instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:56:07.949Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
title Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
spellingShingle Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
Rocha Parra, Diego F.
VINO TINTO
SECADO
POLIFENOLES
ACTIVIDAD DEL AGUA
ANTIOXIDANTES
title_short Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
title_full Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
title_fullStr Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
title_full_unstemmed Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
title_sort Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
dc.creator.none.fl_str_mv Rocha Parra, Diego F.
Lanari, M. C.
Zamora, María Clara
Chirife, Jorge
author Rocha Parra, Diego F.
author_facet Rocha Parra, Diego F.
Lanari, M. C.
Zamora, María Clara
Chirife, Jorge
author_role author
author2 Lanari, M. C.
Zamora, María Clara
Chirife, Jorge
author2_role author
author
author
dc.subject.none.fl_str_mv VINO TINTO
SECADO
POLIFENOLES
ACTIVIDAD DEL AGUA
ANTIOXIDANTES
topic VINO TINTO
SECADO
POLIFENOLES
ACTIVIDAD DEL AGUA
ANTIOXIDANTES
dc.description.none.fl_txt_mv Fil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Lanari, M. C. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Lanari, M. C. 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: A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignon and freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 times higher than in liquid red wine. Malvidin 3-G and total anthocyanins were the phenolics showing greater losses during storage. Moreover, an increase of water activity from 0.11 to 0.58 greatly enhanced the losses. The decrease in malvidin 3-G content was associated with the decrease on redness (colour parameter a*) of wine powder. Gallic acid was the most stable phenolic and its content remained constant during storage at all water activity levels under investigation. Contents of epicatechine, catechine, caffeic acid and resveratrol remained constant at aw = 0.11, although at aw = 0.33 catechine and epicatechine suffered important losses. Results indicated that water activity was a key factor affecting phenolics stability during storage. Antioxidant activity of the wine powder remained constant over 145 days at accelerated storage conditions
description Fil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
publishDate 2016
dc.date.none.fl_str_mv 2016
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/123456789/5486
0023-6438
10.1016/j.lwt.2016.02.038
Rocha Parra, D. F., Lanari, M. C. Zamora, M. C. y J. Chirife. 2016. Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine [en línea]. Food Science and Technology. 2016, 70 doi:10.1016/j.lwt.2016.02.038 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5486
url https://repositorio.uca.edu.ar/handle/123456789/5486
identifier_str_mv 0023-6438
10.1016/j.lwt.2016.02.038
Rocha Parra, D. F., Lanari, M. C. Zamora, M. C. y J. Chirife. 2016. Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine [en línea]. Food Science and Technology. 2016, 70 doi:10.1016/j.lwt.2016.02.038 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5486
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 Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Food Science and Technology. 2016, 70
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 13.13397

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