Please use this identifier to cite or link to this item: https://repositorio.uca.edu.ar/handle/123456789/16715
Título : Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin
Autor : Sánchez, Virginia Estela 
Baeza, Rosa 
Galmarini, Mara Virginia 
Zamora, María Clara 
Chirife, Jorge 
Palabras clave : POLIFENOLESVINO TINTOMALTODEXTRINALIOFILIZACION
Fecha de publicación : 2013
Editorial : Springer
Cita : Sánchez, V.E., et al. Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin [en línea]. Food and Bioprocess Technology. 2013, 6 doi:10.1007/s11947-011-0654-z Disponible en: https://repositorio.uca.edu.ar/handle/123456789/16715
Resumen : Abstract: 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 freezedrying 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.
URI : https://repositorio.uca.edu.ar/handle/123456789/16715
ISSN : 1935-5130
1935-5149
Disciplina: INGENIERIA EN ALIMENTOS
DOI: 10.1007/s11947-011-0654-z
Derechos: Acceso restringido
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