冷冻干燥和喷雾干燥包封工艺对普列托利斯坦（Listan Prieto）和西拉（Syrah）品种红葡萄酒抗氧化性能的影响
Effect of Encapsulation Processes by Freeze and Spray Drying on the Antioxidant Properties of Red Wine from cv. Listan Prieto and Syrah.
作者信息
Díaz-Gálvez Irina, Gutiérrez-Gamboa Gastón, Plaza Andrea, Concha-Meyer Anibal A
机构信息
Instituto de Investigaciones Agropecuarias INIA, Centro de Investigación Raihuén, San Javier 3660000, Chile.
Escuela de Agronomía, Facultad de Ciencias, Ingeniería y Tecnología, Universidad Mayor, Temuco 4780000, Chile.
出版信息
Foods. 2022 Dec 1;11(23):3880. doi: 10.3390/foods11233880.
BACKGROUND
Wine antioxidants are linked to cardiovascular disease prevention, thus are highly valued by the healthy food market. The dehydration process removes alcohol and water from wine and allows it to extend its shelf life, while encapsulation can help preserve physical-chemical and antioxidant properties. Moreover, information on the effect of wine drying and encapsulation on non-anthocyanin phenolic compounds is limited in the literature.
METHODS
Listan Prieto and Syrah ( L.) wines were dehydrated and converted into powder by freezing and spray drying. Powdered wines were subjected to water activity, pH, soluble solids, color, and phenolic compounds analysis.
RESULTS
Freeze-drying process produced powdered wines with higher pH than the spray-drying process. Powdered wines made by these processes presented similar water activity and soluble solids. Powdered wines did not show statistical differences in -resveratrol, hydrocinnamic acids, phloretin, kaempferol, and quercetin content according to their dehydration process. In addition, powdered wines significantly concentrated hydrocinnamic acid and quercetin when compared to non-dealcoholized and dealcoholized wine samples.
CONCLUSIONS
The results suggest that the dehydration process does not negatively modify the characteristics of the wine, and it retains a significant concentration of phenolic compounds. Therefore, powdered wines have an interesting potential to be used as a natural source of antioxidants for food supplementation.
背景
葡萄酒中的抗氧化剂与预防心血管疾病有关，因此受到健康食品市场的高度重视。脱水过程可去除葡萄酒中的酒精和水分，延长其保质期，而封装有助于保持其物理化学和抗氧化特性。此外，关于葡萄酒干燥和封装对非花青素酚类化合物影响的文献资料有限。
方法
对利斯坦·普列托（Listan Prieto）和西拉（Syrah）葡萄酒进行脱水处理，并通过冷冻和喷雾干燥将其转化为粉末。对粉末状葡萄酒进行水分活度、pH值、可溶性固形物、颜色和酚类化合物分析。
结果
冷冻干燥过程生产的粉末状葡萄酒的pH值高于喷雾干燥过程生产的。通过这些工艺制成的粉末状葡萄酒具有相似的水分活度和可溶性固形物。根据脱水工艺，粉末状葡萄酒在白藜芦醇、对羟基肉桂酸、根皮素、山奈酚和槲皮素含量上没有统计学差异。此外，与未脱醇和脱醇葡萄酒样品相比，粉末状葡萄酒中对羟基肉桂酸和槲皮素显著浓缩。
结论
结果表明，脱水过程不会对葡萄酒的特性产生负面影响，并且它保留了大量的酚类化合物。因此，粉末状葡萄酒作为食品补充剂中抗氧化剂的天然来源具有有趣的潜力。
Zotero 插件