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

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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 greaterl...

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Detalles Bibliográficos
Autores principales:	Rocha Parra, Diego Fernando, Lanari Vila, María Cecilia, Zamora, María Clara, Chirife, Jorge
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2016
Materias:	Química Freeze-drying Polyphenols Red wine Antioxidant capacity Water activity
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/101283 https://ri.conicet.gov.ar/11336/43723
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

id	I19-R120-10915-101283
record_format	dspace
institution	Universidad Nacional de La Plata
institution_str	I-19
repository_str	R-120
collection	SEDICI (UNLP)
language	Inglés
topic	Química Freeze-drying Polyphenols Red wine Antioxidant capacity Water activity
spellingShingle	Química Freeze-drying Polyphenols Red wine Antioxidant capacity Water activity Rocha Parra, Diego Fernando Lanari Vila, María Cecilia Zamora, María Clara Chirife, Jorge Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
topic_facet	Química Freeze-drying Polyphenols Red wine Antioxidant capacity Water activity
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.
format	Articulo Articulo
author	Rocha Parra, Diego Fernando Lanari Vila, María Cecilia Zamora, María Clara Chirife, Jorge
author_facet	Rocha Parra, Diego Fernando Lanari Vila, María Cecilia Zamora, María Clara Chirife, Jorge
author_sort	Rocha Parra, Diego Fernando
title	Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
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
publishDate	2016
url	http://sedici.unlp.edu.ar/handle/10915/101283 https://ri.conicet.gov.ar/11336/43723
work_keys_str_mv	AT rochaparradiegofernando influenceofstorageconditionsonphenoliccompoundsstabilityantioxidantcapacityandcolouroffreezedriedencapsulatedredwine AT lanarivilamariacecilia influenceofstorageconditionsonphenoliccompoundsstabilityantioxidantcapacityandcolouroffreezedriedencapsulatedredwine AT zamoramariaclara influenceofstorageconditionsonphenoliccompoundsstabilityantioxidantcapacityandcolouroffreezedriedencapsulatedredwine AT chirifejorge influenceofstorageconditionsonphenoliccompoundsstabilityantioxidantcapacityandcolouroffreezedriedencapsulatedredwine
bdutipo_str	Repositorios
_version_	1764820440934514689

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

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