Please use this identifier to cite or link to this item: https://repositorio.uca.edu.ar/handle/123456789/5486
Título : Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
Autor : Rocha Parra, Diego F. 
Lanari, M. C. 
Zamora, María Clara 
Chirife, Jorge 
Otros colaboradores: Universidad Católica Argentina (Buenos Aires). Facultad de Ciencias Agrarias
Consejo Nacional de Investigaciones Científicas y Técnicas (Argentina)
Universidad Nacional de La Plata (Argentina). Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Palabras clave : VINO TINTOSECADOPOLIFENOLESACTIVIDAD DEL AGUAANTIOXIDANTES
Fecha de publicación : 2016
Cita : Rocha Parra, D. F., Lanari, M. C. Zamora, M. C. y J. Chirife. 2016. Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine [en línea]. Postprint del artículo publicado en Food Science and Technology. 70. doi:10.1016/j.lwt.2016.02.038 Disponible en: http://bibliotecadigital.uca.edu.ar/repositorio/investigacion/influence-storage-conditions-phenolic.pdf [Fecha de consulta: ….]
Resumen : Abstract: A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignon and freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 times higher than in liquid red wine. Malvidin 3-G and total anthocyanins were the phenolics showing greater losses during storage. Moreover, an increase of water activity from 0.11 to 0.58 greatly enhanced the losses. The decrease in malvidin 3-G content was associated with the decrease on redness (colour parameter a*) of wine powder. Gallic acid was the most stable phenolic and its content remained constant during storage at all water activity levels under investigation. Contents of epicatechine, catechine, caffeic acid and resveratrol remained constant at aw = 0.11, although at aw = 0.33 catechine and epicatechine suffered important losses. Results indicated that water activity was a key factor affecting phenolics stability during storage. Antioxidant activity of the wine powder remained constant over 145 days at accelerated storage conditions
URI : https://repositorio.uca.edu.ar/handle/123456789/5486
Disciplina: INGENIERIA EN ALIMENTOS
Derechos: Acceso Abierto
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