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dc.date.accessioned 2020-08-04T14:08:50Z
dc.date.available 2020-08-04T14:08:50Z
dc.date.issued 2016-07
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/101283
dc.description.abstract A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignonand freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 timeshigher than in liquid red wine. Malvidin 3-G and total anthocyanins were the phenolics showing greaterlosses during storage. Moreover, an increase of water activity from 0.11 to 0.58 greatly enhanced thelosses. The decrease in malvidin 3-G content was associated with the decrease on redness (colourparameter 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. en
dc.format.extent 162-170 es
dc.language en es
dc.subject Freeze-drying es
dc.subject Polyphenols es
dc.subject Red wine es
dc.subject Antioxidant capacity es
dc.subject Water activity es
dc.title Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine en
dc.type Articulo es
sedici.identifier.uri https://ri.conicet.gov.ar/11336/43723 es
sedici.identifier.other https://dx.doi.org/10.1016/j.lwt.2016.02.038 es
sedici.identifier.other hdl:11336/43723 es
sedici.identifier.issn 0023-6438 es
sedici.creator.person Rocha Parra, Diego Fernando es
sedici.creator.person Lanari Vila, María Cecilia es
sedici.creator.person Zamora, María Clara es
sedici.creator.person Chirife, Jorge es
sedici.subject.materias Química es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle LWT - Food Science and Technology es
sedici.relation.journalVolumeAndIssue vol. 70 es

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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Except where otherwise noted, this item's license is described as Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)