Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage

Autores
Álvarez Gaona, Izmari Jasel; Bater, Caterina; Zamora, María Clara; Chirife, Jorge
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
Fil: Álvarez Gaona, Izmari J. Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Álvarez Gaona, Izmari J. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Bater, Caterina. Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. 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. Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Abstract: Wine C. Sauvignon was encapsulated by spray drying to obtain a wine powder having a low water activity (aw). Maltodextrin DE10 was added to wine before atomization. The retention of Total Monomeric Anthocyanins (TMA) in the wine powder was found to be above 83%. Wine powder was stored under various relative humidities, and TMA concentration was determined up to 120 days at 38 °C. Anthocyanins decreased steadily during storage and increasing RH% enhanced the losses. Results stressed the importance of aw (or RH%) as a key control parameter for anthocyanins stability during storage. Encapsulated wine collapsed when exposed few days to 58% RH and 38 °C; this was investigated by spray drying wine model systems containing various nonvolatile components of the dry extract, namely glycerol, organic acids, and monosaccharides. Structural alterations of encapsulated wine were attributed to glycerol, main component of dry extract and which has a very low glass transition temperature. Practical applications The main practical application of this work is that it allows the wine to be transformed into a freely flowing powder by the addition of maltodextrin before the atomization stage in spray drying. The encapsulated wine contains 5 times the concentration of anthocyanins than that in liquid wine (both expressed in mg/100 g). This is the first published work on spray drying of red wine
Fuente
Postprint del artículo publicado en Journal of food processing and preservation 14 (2), 2018
Materia
VINO TINTO
SECADO
GLICEROL
ENCAPSULACION
BEBIDA EN POLVO
ANTOCIANINAS
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:123456789/5460
Acceder
id RIUCA_c12bac6ee24550049a451a3ab878ea62
oai_identifier_str oai:ucacris:123456789/5460
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storageÁlvarez Gaona, Izmari JaselBater, CaterinaZamora, María ClaraChirife, JorgeVINO TINTOSECADOGLICEROLENCAPSULACIONBEBIDA EN POLVOANTOCIANINASFil: Álvarez Gaona, Izmari J. Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Álvarez Gaona, Izmari J. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Bater, Caterina. Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Chirife, Jorge. Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaAbstract: Wine C. Sauvignon was encapsulated by spray drying to obtain a wine powder having a low water activity (aw). Maltodextrin DE10 was added to wine before atomization. The retention of Total Monomeric Anthocyanins (TMA) in the wine powder was found to be above 83%. Wine powder was stored under various relative humidities, and TMA concentration was determined up to 120 days at 38 °C. Anthocyanins decreased steadily during storage and increasing RH% enhanced the losses. Results stressed the importance of aw (or RH%) as a key control parameter for anthocyanins stability during storage. Encapsulated wine collapsed when exposed few days to 58% RH and 38 °C; this was investigated by spray drying wine model systems containing various nonvolatile components of the dry extract, namely glycerol, organic acids, and monosaccharides. Structural alterations of encapsulated wine were attributed to glycerol, main component of dry extract and which has a very low glass transition temperature. Practical applications The main practical application of this work is that it allows the wine to be transformed into a freely flowing powder by the addition of maltodextrin before the atomization stage in spray drying. The encapsulated wine contains 5 times the concentration of anthocyanins than that in liquid wine (both expressed in mg/100 g). This is the first published work on spray drying of red wineWiley2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/546010.1111/jfpp.13457Álvarez Gaona, IJ, Bater, C, Zamora, MC, Chirife, J. Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage [en línea]. Postprint del artículo publicado en Journal of food processing and preservation. 2018;14(2). Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5460Postprint del artículo publicado en Journal of food processing and preservation 14 (2), 2018reponame: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/4.0/2025-07-03T10:56:07Zoai:ucacris:123456789/5460instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:56:07.881Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage
title Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage
spellingShingle Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage
Álvarez Gaona, Izmari Jasel
VINO TINTO
SECADO
GLICEROL
ENCAPSULACION
BEBIDA EN POLVO
ANTOCIANINAS
title_short Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage
title_full Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage
title_fullStr Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage
title_full_unstemmed Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage
title_sort Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage
dc.creator.none.fl_str_mv Álvarez Gaona, Izmari Jasel
Bater, Caterina
Zamora, María Clara
Chirife, Jorge
author Álvarez Gaona, Izmari Jasel
author_facet Álvarez Gaona, Izmari Jasel
Bater, Caterina
Zamora, María Clara
Chirife, Jorge
author_role author
author2 Bater, Caterina
Zamora, María Clara
Chirife, Jorge
author2_role author
author
author
dc.subject.none.fl_str_mv VINO TINTO
SECADO
GLICEROL
ENCAPSULACION
BEBIDA EN POLVO
ANTOCIANINAS
topic VINO TINTO
SECADO
GLICEROL
ENCAPSULACION
BEBIDA EN POLVO
ANTOCIANINAS
dc.description.none.fl_txt_mv Fil: Álvarez Gaona, Izmari J. Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Álvarez Gaona, Izmari J. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Bater, Caterina. Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. 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. Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Abstract: Wine C. Sauvignon was encapsulated by spray drying to obtain a wine powder having a low water activity (aw). Maltodextrin DE10 was added to wine before atomization. The retention of Total Monomeric Anthocyanins (TMA) in the wine powder was found to be above 83%. Wine powder was stored under various relative humidities, and TMA concentration was determined up to 120 days at 38 °C. Anthocyanins decreased steadily during storage and increasing RH% enhanced the losses. Results stressed the importance of aw (or RH%) as a key control parameter for anthocyanins stability during storage. Encapsulated wine collapsed when exposed few days to 58% RH and 38 °C; this was investigated by spray drying wine model systems containing various nonvolatile components of the dry extract, namely glycerol, organic acids, and monosaccharides. Structural alterations of encapsulated wine were attributed to glycerol, main component of dry extract and which has a very low glass transition temperature. Practical applications The main practical application of this work is that it allows the wine to be transformed into a freely flowing powder by the addition of maltodextrin before the atomization stage in spray drying. The encapsulated wine contains 5 times the concentration of anthocyanins than that in liquid wine (both expressed in mg/100 g). This is the first published work on spray drying of red wine
description Fil: Álvarez Gaona, Izmari J. Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
publishDate 2018
dc.date.none.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/5460
10.1111/jfpp.13457
Álvarez Gaona, IJ, Bater, C, Zamora, MC, Chirife, J. Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage [en línea]. Postprint del artículo publicado en Journal of food processing and preservation. 2018;14(2). Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5460
url https://repositorio.uca.edu.ar/handle/123456789/5460
identifier_str_mv 10.1111/jfpp.13457
Álvarez Gaona, IJ, Bater, C, Zamora, MC, Chirife, J. Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage [en línea]. Postprint del artículo publicado en Journal of food processing and preservation. 2018;14(2). Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5460
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 Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv Postprint del artículo publicado en Journal of food processing and preservation 14 (2), 2018
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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