Drying/encapsulation of red wine to produce ingredients for healthy foods

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Abstract: Epidemiological evidence indicates that moderate consumption of red wine reduces the incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because of their phenolic components. However, many people for ethnic, social or religio...

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Autores principales: Álvarez Gaona, Izmari Jasel, Rocha Parra, Diego F., Zamora, María Clara, Chirife, Jorge
Formato: Artículo
Lenguaje:Inglés
Publicado: PAGEPress 2019
Materias:
VINO TINTO
SECADO
ENCAPSULACION
DESHIDRATACION
ALIMENTOS
CONGELACION
SECADO POR PULVERIZACION
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/5427
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-5427
record_format dspace
spelling I33-R139-123456789-54272024-03-07T11:52:26Z Drying/encapsulation of red wine to produce ingredients for healthy foods Álvarez Gaona, Izmari Jasel Rocha Parra, Diego F. Zamora, María Clara Chirife, Jorge VINO TINTO SECADO ENCAPSULACION DESHIDRATACION ALIMENTOS CONGELACION SECADO POR PULVERIZACION Abstract: Epidemiological evidence indicates that moderate consumption of red wine reduces the incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because of their phenolic components. However, many people for ethnic, social or religious reasons do not consume wine. Drying/encapsulation of red wine in the presence of adequate carbohydrates leads to water and more than 99% of alcohol removal; a glassy amorphous microstructure is obtained in which the wine’s phenolic compounds are entrapped. The resulting product is a free flowing powder which could be used for the polyphenol enrichment of healthy foods and/or drink powders, as well as in the pharmaceutical industry. The wine industry may take advantage of the dried/encapsulated red wine using as a raw material red wines which have little commercial value for different reasons; i.e. poor quality due to raw material, unfavourable climatic conditions, or wines that suffered some alteration during the wine making process. Dry encapsulated wine may be a new alternative to red wines that cannot be sold as such for different reasons, and open new opportunities to diversify wine products. 2019-06-06T00:48:13Z 2019-06-06T00:48:13Z 2017 Artículo Álvarez Gaona, I. J., et al. Drying/encapsulation of red wine to produce ingredients for healthy foods [en línea]. Wine Studies. 2017, 6 (1). Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5427 https://repositorio.uca.edu.ar/handle/123456789/5427 eng Encapsulación de vinos tintos argentinos por secado spray y su potencial aplicación en alimentos Acceso Abierto https://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf PAGEPress Wine Studies. 2017, 6 (1)
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic VINO TINTO
SECADO
ENCAPSULACION
DESHIDRATACION
ALIMENTOS
CONGELACION
SECADO POR PULVERIZACION
spellingShingle VINO TINTO
SECADO
ENCAPSULACION
DESHIDRATACION
ALIMENTOS
CONGELACION
SECADO POR PULVERIZACION
Álvarez Gaona, Izmari Jasel
Rocha Parra, Diego F.
Zamora, María Clara
Chirife, Jorge
Drying/encapsulation of red wine to produce ingredients for healthy foods
topic_facet VINO TINTO
SECADO
ENCAPSULACION
DESHIDRATACION
ALIMENTOS
CONGELACION
SECADO POR PULVERIZACION
description Abstract: Epidemiological evidence indicates that moderate consumption of red wine reduces the incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because of their phenolic components. However, many people for ethnic, social or religious reasons do not consume wine. Drying/encapsulation of red wine in the presence of adequate carbohydrates leads to water and more than 99% of alcohol removal; a glassy amorphous microstructure is obtained in which the wine’s phenolic compounds are entrapped. The resulting product is a free flowing powder which could be used for the polyphenol enrichment of healthy foods and/or drink powders, as well as in the pharmaceutical industry. The wine industry may take advantage of the dried/encapsulated red wine using as a raw material red wines which have little commercial value for different reasons; i.e. poor quality due to raw material, unfavourable climatic conditions, or wines that suffered some alteration during the wine making process. Dry encapsulated wine may be a new alternative to red wines that cannot be sold as such for different reasons, and open new opportunities to diversify wine products.
format Artículo
author Álvarez Gaona, Izmari Jasel
Rocha Parra, Diego F.
Zamora, María Clara
Chirife, Jorge
author_facet Álvarez Gaona, Izmari Jasel
Rocha Parra, Diego F.
Zamora, María Clara
Chirife, Jorge
author_sort Álvarez Gaona, Izmari Jasel
title Drying/encapsulation of red wine to produce ingredients for healthy foods
title_short Drying/encapsulation of red wine to produce ingredients for healthy foods
title_full Drying/encapsulation of red wine to produce ingredients for healthy foods
title_fullStr Drying/encapsulation of red wine to produce ingredients for healthy foods
title_full_unstemmed Drying/encapsulation of red wine to produce ingredients for healthy foods
title_sort drying/encapsulation of red wine to produce ingredients for healthy foods
publisher PAGEPress
publishDate 2019
url https://repositorio.uca.edu.ar/handle/123456789/5427
work_keys_str_mv AT alvarezgaonaizmarijasel dryingencapsulationofredwinetoproduceingredientsforhealthyfoods
AT rochaparradiegof dryingencapsulationofredwinetoproduceingredientsforhealthyfoods
AT zamoramariaclara dryingencapsulationofredwinetoproduceingredientsforhealthyfoods
AT chirifejorge dryingencapsulationofredwinetoproduceingredientsforhealthyfoods
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