Spray-dried Ancellotta red wine: natural colorant with potential for food applications
Ancellotta red wine (Vitis vinifera L.) was encapsulated by spray-drying (inlet and outlet temperatures were 145 °C and 70 °C, respectively) to obtain a wine powder with a low water activity (aw) using maltodextrin DE10 as an encapsulating agent. The retention of total monomeric anthocyanins (TMA) in the wine powder was found to be greater than 80%. Anthocyanin profiles of Ancellotta liquid wine and wine powder were characterized by using HPLC–DAD and 33 compounds were identified. The wine powder was stored under two different water activity values (aw 0.25 and aw 0.33). Furthermore, the TMA (pH-differential method), total anthocyanins and malvidin-3-glucoside were determined by HPLC–DAD for up to 90 days’ storage at 38 °C. Total anthocyanins and malvidin-3-glucoside decreased very slowly during storage. The stability of anthocyanins and color differences (ΔE*ab) in 1% wine powder solution at different pHs and temperatures were evaluated. These results indicated that Ancellotta wine powder has the potential to be used as a food colorant in low pH and low water activity foods.
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Formato: | info:ar-repo/semantics/artículo biblioteca |
Idioma: | eng |
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Springer
2019-10-04
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Assuntos: | Vid, Vinos, Vino Tinto, Colorantes Alimentarios, Secado por Pulverización, Antocianinas, Grapevines, Wines, Red Wines, Food Colourants, Spray Drying, Anthocyanins, Ancellotta, |
Acesso em linha: | https://link.springer.com/article/10.1007/s00217-019-03375-0 http://hdl.handle.net/20.500.12123/6125 https://doi.org/10.1007/s00217-019-03375-0 |
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oai:localhost:20.500.12123-61252019-10-16T14:13:11Z Spray-dried Ancellotta red wine: natural colorant with potential for food applications Alvarez Gaona, Izmari Jasel Fanzone, Martín Leandro Sari, Santiago Eduardo Assof, Mariela Vanesa Perez, Maria Dolores Chirife, Jorge Zamora, María Clara Vid Vinos Vino Tinto Colorantes Alimentarios Secado por Pulverización Antocianinas Grapevines Wines Red Wines Food Colourants Spray Drying Anthocyanins Ancellotta Ancellotta red wine (Vitis vinifera L.) was encapsulated by spray-drying (inlet and outlet temperatures were 145 °C and 70 °C, respectively) to obtain a wine powder with a low water activity (aw) using maltodextrin DE10 as an encapsulating agent. The retention of total monomeric anthocyanins (TMA) in the wine powder was found to be greater than 80%. Anthocyanin profiles of Ancellotta liquid wine and wine powder were characterized by using HPLC–DAD and 33 compounds were identified. The wine powder was stored under two different water activity values (aw 0.25 and aw 0.33). Furthermore, the TMA (pH-differential method), total anthocyanins and malvidin-3-glucoside were determined by HPLC–DAD for up to 90 days’ storage at 38 °C. Total anthocyanins and malvidin-3-glucoside decreased very slowly during storage. The stability of anthocyanins and color differences (ΔE*ab) in 1% wine powder solution at different pHs and temperatures were evaluated. These results indicated that Ancellotta wine powder has the potential to be used as a food colorant in low pH and low water activity foods. EEA Mendoza Fil: Alvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Pérez, María Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina. Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2019-10-16T14:09:48Z 2019-10-16T14:09:48Z 2019-10-04 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://link.springer.com/article/10.1007/s00217-019-03375-0 http://hdl.handle.net/20.500.12123/6125 1438-2377 1438-2385 https://doi.org/10.1007/s00217-019-03375-0 eng info:eu-repo/semantics/restrictedAccess application/pdf Springer European Food Research and Technology : 1–10 (First Online: 04 October 2019) |
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Vid Vinos Vino Tinto Colorantes Alimentarios Secado por Pulverización Antocianinas Grapevines Wines Red Wines Food Colourants Spray Drying Anthocyanins Ancellotta Vid Vinos Vino Tinto Colorantes Alimentarios Secado por Pulverización Antocianinas Grapevines Wines Red Wines Food Colourants Spray Drying Anthocyanins Ancellotta |
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Vid Vinos Vino Tinto Colorantes Alimentarios Secado por Pulverización Antocianinas Grapevines Wines Red Wines Food Colourants Spray Drying Anthocyanins Ancellotta Vid Vinos Vino Tinto Colorantes Alimentarios Secado por Pulverización Antocianinas Grapevines Wines Red Wines Food Colourants Spray Drying Anthocyanins Ancellotta Alvarez Gaona, Izmari Jasel Fanzone, Martín Leandro Sari, Santiago Eduardo Assof, Mariela Vanesa Perez, Maria Dolores Chirife, Jorge Zamora, María Clara Spray-dried Ancellotta red wine: natural colorant with potential for food applications |
description |
Ancellotta red wine (Vitis vinifera L.) was encapsulated by spray-drying (inlet and outlet temperatures were 145 °C and 70 °C, respectively) to obtain a wine powder with a low water activity (aw) using maltodextrin DE10 as an encapsulating agent. The retention of total monomeric anthocyanins (TMA) in the wine powder was found to be greater than 80%. Anthocyanin profiles of Ancellotta liquid wine and wine powder were characterized by using HPLC–DAD and 33 compounds were identified. The wine powder was stored under two different water activity values (aw 0.25 and aw 0.33). Furthermore, the TMA (pH-differential method), total anthocyanins and malvidin-3-glucoside were determined by HPLC–DAD for up to 90 days’ storage at 38 °C. Total anthocyanins and malvidin-3-glucoside decreased very slowly during storage. The stability of anthocyanins and color differences (ΔE*ab) in 1% wine powder solution at different pHs and temperatures were evaluated. These results indicated that Ancellotta wine powder has the potential to be used as a food colorant in low pH and low water activity foods. |
format |
info:ar-repo/semantics/artículo |
topic_facet |
Vid Vinos Vino Tinto Colorantes Alimentarios Secado por Pulverización Antocianinas Grapevines Wines Red Wines Food Colourants Spray Drying Anthocyanins Ancellotta |
author |
Alvarez Gaona, Izmari Jasel Fanzone, Martín Leandro Sari, Santiago Eduardo Assof, Mariela Vanesa Perez, Maria Dolores Chirife, Jorge Zamora, María Clara |
author_facet |
Alvarez Gaona, Izmari Jasel Fanzone, Martín Leandro Sari, Santiago Eduardo Assof, Mariela Vanesa Perez, Maria Dolores Chirife, Jorge Zamora, María Clara |
author_sort |
Alvarez Gaona, Izmari Jasel |
title |
Spray-dried Ancellotta red wine: natural colorant with potential for food applications |
title_short |
Spray-dried Ancellotta red wine: natural colorant with potential for food applications |
title_full |
Spray-dried Ancellotta red wine: natural colorant with potential for food applications |
title_fullStr |
Spray-dried Ancellotta red wine: natural colorant with potential for food applications |
title_full_unstemmed |
Spray-dried Ancellotta red wine: natural colorant with potential for food applications |
title_sort |
spray-dried ancellotta red wine: natural colorant with potential for food applications |
publisher |
Springer |
publishDate |
2019-10-04 |
url |
https://link.springer.com/article/10.1007/s00217-019-03375-0 http://hdl.handle.net/20.500.12123/6125 https://doi.org/10.1007/s00217-019-03375-0 |
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1756007605763833856 |