| dc.creator | Sánchez, Virginia Estela | |
| dc.creator | Baeza, Rosa | |
| dc.creator | Galmarini, Mara Virginia | |
| dc.creator | Zamora, María Clara | |
| dc.creator | Chirife, Jorge | |
| dc.date | 2023-07-11T11:23:41Z | |
| dc.date | 2023-07-11T11:23:41Z | |
| dc.date | 2013 | |
| dc.date.accessioned | 2023-08-30T15:41:22Z | |
| dc.date.available | 2023-08-30T15:41:22Z | |
| dc.identifier | Sánchez, V.E., et al. Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin [en línea]. Food and Bioprocess Technology. 2013, 6 doi:10.1007/s11947-011-0654-z Disponible en: https://repositorio.uca.edu.ar/handle/123456789/16715 | |
| dc.identifier | 1935-5130 | |
| dc.identifier | 1935-5149 | |
| dc.identifier | https://repositorio.uca.edu.ar/handle/123456789/16715 | |
| dc.identifier | 10.1007/s11947-011-0654-z | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/8526861 | |
| dc.description | Abstract: Maltodextrin DE 10 was added to Argentine red
wine (Cabernet Sauvignon) in a 20% concentration (total
weight basis), and the resulting solution was freeze-dried.
Water and almost all ethanol were eliminated during freezedrying leaving an amorphous glassy maltodextrin microstructure (i.e., “wine powder”), containing the red wine's
polyphenols (as well as other non-volatile constituents of
the dry extract). Almost no loss of total polyphenols was
found in the freeze-drying process. Upon milling, the
maltodextrin microstructure yielded a free-flowing powder,
and its glassy nature was confirmed by measuring its glass
transition temperature (Tg). After 15 days, storage at 38 °C
total polyphenols content in the “wine powder” remained
practically unchanged. This free-flowing powder contained
3.7 times the concentration of polyphenols in red wine,
while only containing less than 1% ethanol. This might be
added to other powdered foods as a source of wine
polyphenols. | |
| dc.format | application/pdf | |
| dc.language | eng | |
| dc.publisher | Springer | |
| dc.rights | Acceso restringido | |
| dc.rights | http://creativecommons.org/licenses/by/4.0/ | |
| dc.source | Food and Bioprocess Technology. 2013, 6 | |
| dc.subject | POLIFENOLES | |
| dc.subject | VINO TINTO | |
| dc.subject | MALTODEXTRINA | |
| dc.subject | LIOFILIZACION | |
| dc.title | Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin | |
| dc.type | Artículo | |
