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)...
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| Veröffentlicht in: | European food research & technology 2019-12, Vol.245 (12), p.2621-2630 |
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| creator | Alvarez Gaona, Izmari Jasel Fanzone, Martín Sari, Santiago Assof, Mariela Pérez, Dolores Chirife, Jorge Zamora, María Clara |
| 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 (Δ
E
*
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. |
| doi_str_mv | 10.1007/s00217-019-03375-0 |
| format | Article |
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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 (Δ
E
*
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.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-019-03375-0</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Agriculture ; Analytical Chemistry ; Anthocyanins ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Coloring agents ; Drying ; Encapsulation ; Food ; Food additives ; Food dyes ; Food Science ; Forestry ; Glucosides ; High-performance liquid chromatography ; Liquid chromatography ; Maltodextrin ; pH effects ; Powder ; Review Article ; Shelf life ; Vitis vinifera ; Water activity ; Wine ; Wines</subject><ispartof>European food research & technology, 2019-12, Vol.245 (12), p.2621-2630</ispartof><rights>Springer-Verlag GmbH Germany, part of Springer Nature 2019</rights><rights>European Food Research and Technology is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c363t-dbb08b46619537eda0f2d70b08c9b3d92966b04d5694426334b29cd4d905343a3</citedby><cites>FETCH-LOGICAL-c363t-dbb08b46619537eda0f2d70b08c9b3d92966b04d5694426334b29cd4d905343a3</cites><orcidid>0000-0001-6411-729X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-019-03375-0$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-019-03375-0$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Alvarez Gaona, Izmari Jasel</creatorcontrib><creatorcontrib>Fanzone, Martín</creatorcontrib><creatorcontrib>Sari, Santiago</creatorcontrib><creatorcontrib>Assof, Mariela</creatorcontrib><creatorcontrib>Pérez, Dolores</creatorcontrib><creatorcontrib>Chirife, Jorge</creatorcontrib><creatorcontrib>Zamora, María Clara</creatorcontrib><title>Spray-dried Ancellotta red wine: natural colorant with potential for food applications</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><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 (Δ
E
*
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.</description><subject>Agriculture</subject><subject>Analytical Chemistry</subject><subject>Anthocyanins</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Coloring agents</subject><subject>Drying</subject><subject>Encapsulation</subject><subject>Food</subject><subject>Food additives</subject><subject>Food dyes</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Glucosides</subject><subject>High-performance liquid chromatography</subject><subject>Liquid chromatography</subject><subject>Maltodextrin</subject><subject>pH effects</subject><subject>Powder</subject><subject>Review Article</subject><subject>Shelf life</subject><subject>Vitis vinifera</subject><subject>Water 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Ancellotta red wine: natural colorant with potential for food applications</title><author>Alvarez Gaona, Izmari Jasel ; Fanzone, Martín ; Sari, Santiago ; Assof, Mariela ; Pérez, Dolores ; Chirife, Jorge ; Zamora, María Clara</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c363t-dbb08b46619537eda0f2d70b08c9b3d92966b04d5694426334b29cd4d905343a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Agriculture</topic><topic>Analytical Chemistry</topic><topic>Anthocyanins</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Coloring agents</topic><topic>Drying</topic><topic>Encapsulation</topic><topic>Food</topic><topic>Food additives</topic><topic>Food dyes</topic><topic>Food Science</topic><topic>Forestry</topic><topic>Glucosides</topic><topic>High-performance liquid chromatography</topic><topic>Liquid chromatography</topic><topic>Maltodextrin</topic><topic>pH effects</topic><topic>Powder</topic><topic>Review Article</topic><topic>Shelf life</topic><topic>Vitis vinifera</topic><topic>Water activity</topic><topic>Wine</topic><topic>Wines</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Alvarez Gaona, Izmari Jasel</creatorcontrib><creatorcontrib>Fanzone, Martín</creatorcontrib><creatorcontrib>Sari, Santiago</creatorcontrib><creatorcontrib>Assof, Mariela</creatorcontrib><creatorcontrib>Pérez, Dolores</creatorcontrib><creatorcontrib>Chirife, Jorge</creatorcontrib><creatorcontrib>Zamora, María Clara</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology 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Clara</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Spray-dried Ancellotta red wine: natural colorant with potential for food applications</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2019-12-01</date><risdate>2019</risdate><volume>245</volume><issue>12</issue><spage>2621</spage><epage>2630</epage><pages>2621-2630</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>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 (Δ
E
*
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.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><doi>10.1007/s00217-019-03375-0</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0001-6411-729X</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1438-2377 |
| ispartof | European food research & technology, 2019-12, Vol.245 (12), p.2621-2630 |
| issn | 1438-2377 1438-2385 |
| language | eng |
| recordid | cdi_proquest_journals_2313030432 |
| source | SpringerLink Journals |
| subjects | Agriculture Analytical Chemistry Anthocyanins Biotechnology Chemistry Chemistry and Materials Science Coloring agents Drying Encapsulation Food Food additives Food dyes Food Science Forestry Glucosides High-performance liquid chromatography Liquid chromatography Maltodextrin pH effects Powder Review Article Shelf life Vitis vinifera Water activity Wine Wines |
| title | Spray-dried Ancellotta red wine: natural colorant with potential for food applications |
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