Por favor, use este identificador para citar o enlazar este ítem: https://repositorio.uca.edu.ar/handle/123456789/5486
Campo DC Valor Lengua/Idioma
dc.contributor.authorRocha Parra, Diego F.es
dc.contributor.authorLanari, M. C.es
dc.contributor.authorZamora, María Claraes
dc.contributor.authorChirife, Jorgees
dc.date.accessioned2019-06-06T00:48:29Z-
dc.date.available2019-06-06T00:48:29Z-
dc.date.issued2016-
dc.identifier.citationRocha 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]. Food Science and Technology. 2016, 70 doi:10.1016/j.lwt.2016.02.038 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5486es
dc.identifier.issn0023-6438-
dc.identifier.urihttps://repositorio.uca.edu.ar/handle/123456789/5486-
dc.description.abstractAbstract: 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 conditionses
dc.formatapplication/pdfes
dc.language.isoenges
dc.publisherElsevieres
dc.rightsAcceso Abiertoes
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/es
dc.sourceFood Science and Technology. 2016, 70es
dc.subjectVINO TINTOes
dc.subjectSECADOes
dc.subjectPOLIFENOLESes
dc.subjectACTIVIDAD DEL AGUAes
dc.subjectANTIOXIDANTESes
dc.titleInfluence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red winees
dc.typeArtículoes
dc.identifier.doi10.1016/j.lwt.2016.02.038-
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/influence-storage-conditions-phenolic/metadata.xmles
uca.issnrd1es
uca.affiliationFil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentinaes
uca.affiliationFil: Lanari, M. C. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentinaes
uca.affiliationFil: Lanari, M. C. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes
uca.affiliationFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentinaes
uca.affiliationFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes
uca.affiliationFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de 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.versionpublishedVersiones
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.languageiso639-1en-
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.parentorgFacultad de Ingeniería y Ciencias Agrarias-
Aparece en las colecciones: Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato
influence-storage-conditions-phenolic.pdf1,49 MBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro sencillo del ítem

Visualizaciones de página(s)

180
comprobado en 28-mar-2024

Descarga(s)

168
comprobado en 28-mar-2024

Google ScholarTM

Consultar


Altmetric


Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons Creative Commons