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dc.contributor.authorÁlvarez Gaona, Izmari Jaseles
dc.contributor.authorBater, Caterinaes
dc.contributor.authorZamora, María Claraes
dc.contributor.authorChirife, Jorgees
dc.date.accessioned2019-06-06T00:48:23Z-
dc.date.available2019-06-06T00:48:23Z-
dc.date.issued2018-
dc.identifier.citationÁlvarez Gaona, IJ, Bater, C, Zamora, MC, Chirife, J. Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage [en línea]. Postprint del artículo publicado en Journal of food processing and preservation. 2018;14(2). Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5460es
dc.identifier.urihttps://repositorio.uca.edu.ar/handle/123456789/5460-
dc.description.abstractAbstract: 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 winees
dc.formatapplication/pdfes
dc.language.isoenges
dc.publisherWileyes
dc.relationEncapsulación de vinos tintos argentinos por secado spray y su potencial aplicación en alimentoses
dc.rightsAcceso Abiertoes
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/es
dc.sourcePostprint del artículo publicado en Journal of food processing and preservation 14 (2), 2018es
dc.subjectVINO TINTOes
dc.subjectSECADOes
dc.subjectGLICEROLes
dc.subjectENCAPSULACIONes
dc.subjectBEBIDA EN POLVOes
dc.subjectANTOCIANINASes
dc.titleSpray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storagees
dc.typeArtículoes
dc.identifier.doi10.1111/jfpp.13457-
uca.pathFacultad de Ingeniería y Ciencias Agrarias|Artículoses
uca.disciplinaINGENIERIA EN ALIMENTOSes
uca.filename/home/data-uca-generic/folder_generic_common/Ing. y Cs.Agrarias/Art�culos/spray-drying-encapsulation-wine/metadata.xmles
uca.issnrd1es
uca.affiliationFil: Álvarez Gaona, Izmari J. Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentinaes
uca.affiliationFil: Álvarez Gaona, Izmari J. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes
uca.affiliationFil: Bater, Caterina. Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentinaes
uca.affiliationFil: Zamora, María Clara. Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentinaes
uca.affiliationFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes
uca.affiliationFil: Chirife, Jorge. Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentinaes
local.message.claim2019-06-06T18:26:26.026-0300|||null|||submit_approve|||dc_contributor_author|||jsp.dspace.authority-listclaim.default.note*
uca.versionacceptedVersiones
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.languageiso639-1en-
crisitem.author.deptFacultad de Ingeniería y Ciencias Agrarias-
crisitem.author.deptConsejo Nacional de Investigaciones Científicas y Técnicas-
crisitem.author.deptFacultad de Ingeniería y Ciencias Agrarias-
crisitem.author.deptFacultad de Ingeniería y Ciencias Agrarias-
crisitem.author.deptLaboratorio de Ingeniería en Alimentos-
crisitem.author.orcid0000-0002-2900-4529-
crisitem.author.parentorgPontificia Universidad Católica Argentina-
crisitem.author.parentorgPontificia Universidad Católica Argentina-
crisitem.author.parentorgPontificia Universidad Católica Argentina-
crisitem.author.parentorgFacultad de Ingeniería y Ciencias Agrarias-
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