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

Autores
Rocha Parra, Diego Fernando; Lanari Vila, María Cecilia; Zamora, María Clara; Chirife, Jorge
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignonand freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 timeshigher than in liquid red wine. Malvidin 3-G and total anthocyanins were the phenolics showing greaterlosses during storage. Moreover, an increase of water activity from 0.11 to 0.58 greatly enhanced thelosses. The decrease in malvidin 3-G content was associated with the decrease on redness (colourparameter 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Freeze-drying
Polyphenols
Red wine
Antioxidant capacity
Water activity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/101283
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/101283
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wineRocha Parra, Diego FernandoLanari Vila, María CeciliaZamora, María ClaraChirife, JorgeQuímicaFreeze-dryingPolyphenolsRed wineAntioxidant capacityWater activityA concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignonand freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 timeshigher than in liquid red wine. Malvidin 3-G and total anthocyanins were the phenolics showing greaterlosses during storage. Moreover, an increase of water activity from 0.11 to 0.58 greatly enhanced thelosses. The decrease in malvidin 3-G content was associated with the decrease on redness (colourparameter 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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2016-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf162-170http://sedici.unlp.edu.ar/handle/10915/101283enginfo:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/43723info:eu-repo/semantics/altIdentifier/issn/0023-6438info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.02.038info:eu-repo/semantics/altIdentifier/hdl/11336/43723info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:21:00Zoai:sedici.unlp.edu.ar:10915/101283Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:21:00.731SEDICI (UNLP) - Universidad Nacional de La Platafalse
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 Fernando
Química
Freeze-drying
Polyphenols
Red wine
Antioxidant capacity
Water activity
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 Fernando
Lanari Vila, María Cecilia
Zamora, María Clara
Chirife, Jorge
author Rocha Parra, Diego Fernando
author_facet Rocha Parra, Diego Fernando
Lanari Vila, María Cecilia
Zamora, María Clara
Chirife, Jorge
author_role author
author2 Lanari Vila, María Cecilia
Zamora, María Clara
Chirife, Jorge
author2_role author
author
author
dc.subject.none.fl_str_mv Química
Freeze-drying
Polyphenols
Red wine
Antioxidant capacity
Water activity
topic Química
Freeze-drying
Polyphenols
Red wine
Antioxidant capacity
Water activity
dc.description.none.fl_txt_mv A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignonand freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 timeshigher than in liquid red wine. Malvidin 3-G and total anthocyanins were the phenolics showing greaterlosses during storage. Moreover, an increase of water activity from 0.11 to 0.58 greatly enhanced thelosses. The decrease in malvidin 3-G content was associated with the decrease on redness (colourparameter 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignonand freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 timeshigher than in liquid red wine. Malvidin 3-G and total anthocyanins were the phenolics showing greaterlosses during storage. Moreover, an increase of water activity from 0.11 to 0.58 greatly enhanced thelosses. The decrease in malvidin 3-G content was associated with the decrease on redness (colourparameter 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.
publishDate 2016
dc.date.none.fl_str_mv 2016-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/101283
url http://sedici.unlp.edu.ar/handle/10915/101283
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/43723
info:eu-repo/semantics/altIdentifier/issn/0023-6438
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.02.038
info:eu-repo/semantics/altIdentifier/hdl/11336/43723
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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 openAccess
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
162-170
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.070432

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