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
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/101283
Ver los metadatos del registro completo
id |
SEDICI_5d004825a4f0c90e60da13972ded66e2 |
---|---|
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:UNLP2025-09-03T10:53:15Zoai: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:13292025-09-03 10:53:15.512SEDICI (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 |
_version_ |
1842260415286870016 |
score |
13.13397 |