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Artículo

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

Alvarez Gaona, Izmari JaselIcon ; Bater, Caterina; Zamora, María ClaraIcon ; Chirife, Jorge
Fecha de publicación: 09/2017
Editorial: Wiley Blackwell Publishing, Inc
Revista: Journal of Food Processing and Preservation
ISSN: 0145-8892
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

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.
Palabras clave: Spray Drying , Red Wine , Anthocyanins
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info:eu-repo/semantics/openAccess 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/11336/41126
DOI: http://dx.doi.org/10.1111/jfpp.13457
URL: https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13457
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Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Citación
Alvarez Gaona, Izmari Jasel; Bater, Caterina; Zamora, María Clara; Chirife, Jorge; Spray drying encapsulation of red wine: Stability of total monomeric anthocyanins and structural alterations upon storage; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 42; 2; 9-2017; 1-10; e13457
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