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)...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	European food research & technology 2019-12, Vol.245 (12), p.2621-2630
Hauptverfasser:	Alvarez Gaona, Izmari Jasel, Fanzone, Martín, Sari, Santiago, Assof, Mariela, Pérez, Dolores, Chirife, Jorge, Zamora, María Clara
Format:	Artikel
Sprache:	eng
Schlagworte:	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
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!