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

Rocha‐Parra, Diego; Lanari, M.C.; Zamora, Marı́a Clara; Chirife, Jorge

doi:10.1016/j.lwt.2016.02.038

Cited by 55 publications

(46 citation statements)

References 24 publications

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“…These results are similar to those reported by Rocha‐Parra et al () for the stability of total anthocyanins in a freeze‐dried encapsulated (maltodextrin plus arabic gum) wine stored at 38 °C and various relative humidities. They also found that increasing RH% decreased the retention of anthocyanins in freeze‐dried encapsulated red wine.…”

Section: Resultssupporting

confidence: 92%

“…Red wine, as a consequence of its polyphenolic content can be considered a useful raw material for making a number of different healthy food and drink products (Di Giacomo & Taglieri, ; Rocha‐Parra, Lanari, Zamora, & Chirife, ). Wines are rich in compounds as flavonoids (catechins, flavonols, and anthocyanins) which are implicated in health benefits.…”

Section: Introductionmentioning

confidence: 99%

“…Wines are rich in compounds as flavonoids (catechins, flavonols, and anthocyanins) which are implicated in health benefits. Like resveratrol, quercetin, and catechins, anthocyanins also have high antioxidant capacity and are researched for their possible effects for reducing the risk of cancer and for fighting against cardiovascular disease and aging (Nistor, Dobrei, Camen, Mălăescu, & Prundeanu, ; Rocha‐Parra et al, ). Epidemiological evidence has indicated that a moderate consumption of red wine reduces the incidences of coronary heart disease, atherosclerosis, and platelet aggregation (Li, Wang, Li, Li, & Wang, ).…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, Sanchez, Baeza, Galmarini, Zamora, and Chirife (), Galmarini et al (), and Rocha Parra et al () reported results on the freeze drying encapsulation of red wine with maltodextrin, or maltodextrin plus arabic gum, obtaining a powder with low alcohol (≤ 1%). Water and almost all alcohol were removed during freeze drying and the use of appropriate amount of carriers led to encapsulation of dry extract components (polyphenols among them).…”

Section: Introductionmentioning

confidence: 99%

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

Gaona

Bater

Zamora

et al. 2017

J Food Process Preserv

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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. Practical applications The main practical application of this work is that it allows the wine to be transformed into a freely flowing powder by the addition of maltodextrin before the atomization stage in spray drying. The encapsulated wine contains 5 times the concentration of anthocyanins than that in liquid wine (both expressed in mg/100 g). This is the first published work on spray drying of red wine.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Gaona

Bater

Zamora

et al. 2017

J Food Process Preserv

Self Cite

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“…The antioxidant activity of food can be defined as its ability to defend the human organism against radicals and prevent neurodegenerative disorders caused by persistent oxidative stress (Rocha-Parra et al, 2016). Studies on essential oil microencapsulation necessitate the knowledge of their stability, since these oils are used as natural antioxidant sources (Venkateshwarlu G et al, 2014).…”

Section: Antioxidant Activitymentioning

confidence: 99%

Hygroscopic, Thermal and Chemical Properties of Cinnamon Essential Oil Microparticle Obtained by Spray Drying

et al. 2017

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This study aimed at evaluating the potential of gum arabic in combination with maltodextrin for the microencapsulation of cinnamon essential oil by spray drying to maximize its hygroscopic, thermal and chemical stability. The corresponding isotherm exhibited type II behavior (sigmoidal curve), and the best fit was obtained for the GAB model (E = 4.81%). Differential scanning calorimetry (DSC) analysis showed that the increased moisture content caused a significant reduction of the glass transition temperature (Tg) of the microparticles. Microparticles stored at intermediate humidity exhibited thermal stability and a lower mass loss, while storing at low temperatures led to higher antioxidant capacity and cinnamaldehyde retention.

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Determination of some individual phenolic compounds and antioxidant capacity of mead produced from different types of honey

2017

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The aim of this study was to promote mead (honey wine) production by testing the appropriateness of different honey varieties which were obtained from the flora of Turkey for the production of mead. Cotton-Mezda (Gossypium spp.), pine (Pinus spp.) and flower honeys were used in the fermentation studies. Pure culture Saccharomyces cerevisiae yeasts were used in the mead studies. While determining the phenolic contents of meads via HPLC method, five phenolic acids and two flavonoids were used as standards with known antioxidant properties. In addition, total antioxidant activity was analysed in meads using trolox equivalent antioxidant capacity (TEAC). Among the phenolic acids, the most abundant one was protocatechuic acid (75.12-179.03 μg/L) and among flavonoids it was catechin (10.38-125.55 μg/L). It was found out that total phenolic content ranged from 103.56 GAE to 167.89 GAE mg/L.

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

Abstract: Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine Postprint del artículo publicado en:

Cited by 55 publications

References 24 publications

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

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

Hygroscopic, Thermal and Chemical Properties of Cinnamon Essential Oil Microparticle Obtained by Spray Drying

Determination of some individual phenolic compounds and antioxidant capacity of mead produced from different types of honey

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