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Artículo

Freeze-Drying Encapsulation of Red Wine Polyphenols in an Amorphous Matrix of Maltodextrin

Sanchez, Virginia Estela; Baeza, Rosa IsabelIcon ; Galmarini, Mara VirginiaIcon ; Zamora, María ClaraIcon ; Chirife, Jorge
Fecha de publicación: 07/2011
Editorial: Springer
Revista: Food and Bioprocess Technology
ISSN: 1935-5130
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

Maltodextrin DE 10 was added to Argentine red wine (Cabernet Sauvignon) in a 20% concentration (total weight basis), and the resulting solution was freeze-dried. Water and almost all ethanol were eliminated during freeze-drying leaving an amorphous glassy maltodextrin microstructure (i. e., "wine powder"), containing the red wine's polyphenols (as well as other non-volatile constituents of the dry extract). Almost no loss of total polyphenols was found in the freeze-drying process. Upon milling, the maltodextrin microstructure yielded a free-flowing powder, and its glassy nature was confirmed by measuring its glass transition temperature (Tg). After 15 days, storage at 38 °C total polyphenols content in the "wine powder" remained practically unchanged. This free-flowing powder contained 3. 7 times the concentration of polyphenols in red wine, while only containing less than 1% ethanol. This might be added to other powdered foods as a source of wine polyphenols.
Palabras clave: ENCAPSULATION , FREEZE-DRYING , GLASS TRANSITION TEMPERATURE , MALTODEXTRIN , POLYPHENOLS , RED WINE
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/188593
URL: https://link.springer.com/article/10.1007/s11947-011-0654-z
DOI: http://dx.doi.org/10.1007/s11947-011-0654-z
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Citación
Sanchez, Virginia Estela; Baeza, Rosa Isabel; Galmarini, Mara Virginia; Zamora, María Clara; Chirife, Jorge; Freeze-Drying Encapsulation of Red Wine Polyphenols in an Amorphous Matrix of Maltodextrin; Springer; Food and Bioprocess Technology; 6; 5; 7-2011; 1350-1354
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