Development of phenolic compounds encapsulation techniques as a major challenge for food industry and for health and nutrition fields

Botelho, Goreti; Canas, Sara; Lameiras, Jorge

doi:10.1016/b978-0-12-804304-2.00014-7

Cited by 22 publications

(24 citation statements)

References 210 publications

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“…All of them are non-flavonoid compounds; therefore, the phenolic composition of the aged wine spirit differs from that of wine and wine aged in wood, in which flavonoid and non-flavonoid compounds coexist [85,86]. * Concentration in mg/L except for coumarins, which are in µg/L; the compounds are arranged in descending order of quantitative importance within each class; ** a-Cognac; b-Armagnac; c-Lourinhã; d-Moldovan; e-American; f-Spanish; g-Bulgarian; h-Canadian; i-Russian; j-Japanese; k-French; l-wine brandy.…”

Section: Phenolic Compounds Found In Aged Wine Spiritsmentioning

confidence: 99%

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

Canas

2017

Beverages

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Abstract:The freshly distilled wine spirit has a high concentration of ethanol and many volatile compounds, but is devoid of phenolic compounds other than volatile phenols. Therefore, an ageing period in the wooden barrel is required to attain sensory fullness and high quality. During this process, several phenomena take place, namely the release of low molecular weight phenolic compounds and tannins from the wood into the wine spirit. Research conducted over the last decades shows that they play a decisive role on the physicochemical characteristics and relevant sensory properties of the beverage. Their contribution to the antioxidant activity has also been emphasized. Besides, some studies show the modulating effect of the ageing technology, involving different factors such as the barrel features (including the wood botanical species, those imparted by the cooperage technology, and the barrel size), the cellar conditions, and the operations performed, on the phenolic composition and related properties of the aged wine spirit. This review aims to summarize the main findings on this topic, taking into account two featured barrel characteristics-the botanical species of the wood and the toasting level.

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Section: Phenolic Compounds Found In Aged Wine Spiritsmentioning

confidence: 99%

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

Canas

2017

Beverages

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“…For this reason, the food industry, by improving the preparation of the products and by using antioxidants, is trying to prevent and slow down the process of deterioration, in order to offer the consumer a safer deadline for use, which guarantees the quality of the food product [76][77][78][79][80].…”

Section: Flavonoids -From Biosynthesis To Human Health 206mentioning

confidence: 99%

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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Anthocyanins are a family of natural pigments classified into the group of flavonoids, considered to be responsible for the color and taste of many fruits and vegetables, i.e. berries. Anthocyanins are common components of the human diet. Besides their interest as colorant because of their coloring properties, the study of anthocyanin compounds stems from their wide applicability in the prevention and even in the treatment of various human diseases. However, various aspects of the pharmacological roles of anthocyanins remain in the dark, having still several obstacles to the development of robust diets or prescribing lines on consumption of anthocyanins. The chemical structure of anthocyanins determines in large measure its capacity and efficacy as an antioxidant agent. In this study, the following aspects are reviewed: the antioxidant effect of anthocyanin pigments; the oxidative stress, the bioavailability after intake and biological aspects of anthocyanins, the method for measuring the antioxidant activity of anthocyanins, the relationship between structure and activity; and the influence of the anthocyanins in the antioxidant activity of wines. Finally an overview of some potential uses in food industry is attempted mainly focusing in the anthocyanin encapsulation topic. Attention has been paid to the more recent publications in the field.

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“…Antioxidants act as by preventing, delaying or neutralising the effects of oxidative stress. The antioxidants can neutralise reactive free radicals in cells, reducing potential mutations and act as stabilisers in food industry in order to increase the shelf‐life of food products . Knowing the high antioxidant activity of blueberry, the total antioxidant activity in liquor samples produced was investigated (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…The antioxidants can neutralise reactive free radicals in cells, reducing potential mutations and act as stabilisers in food industry in order to increase the shelf-life of food products. 19,27,28 Knowing the high antioxidant activity of blueberry, 11,24 the total antioxidant activity in liquor samples produced was investigated ( Table 2). For the blueberry liquor, the effect of the quantity of fruit was highly significant and explained 43.3% (Table 2) of the total variance.…”

Section: Resultsmentioning

confidence: 99%

Development of blueberry liquor: influence of distillate, sweetener and fruit quantity

et al. 2017

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The three factors studied significantly influenced the physico-chemical features of the liquors, being the quantity of fruit the most discriminating factor, except for the volatile compounds which were mainly influenced by the distillate. As regards the sensory analysis, it was found that the most appreciated liquor was that prepared with wine spirit, sugar and a lower dose of blueberry, and the less appreciated formulation was the one made with grape marc spirit, honey and a lower quantity of blueberry. © 2017 Society of Chemical Industry.

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Development of phenolic compounds encapsulation techniques as a major challenge for food industry and for health and nutrition fields

Cited by 22 publications

References 210 publications

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

Antioxidant Capacity of Anthocyanin Pigments

Development of blueberry liquor: influence of distillate, sweetener and fruit quantity

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