Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine

ROCHA PARRA DIEGO FERNANDO; LANARI MARIA CECILIA; ZAMORA MARIA CLARA; CHIRIFE JORGE

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2016 vol. 70 p. 162 - 170

0023-6438

A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignon and freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 times higher than in liquid red wine. Mal- vidin 3-G and total anthocyanins were the phenolics showing greater losses during storage. Moreover, an increase of water activity from 0.11 to 0.58 greatly enhanced the losses. The decrease in malvidin 3-G content was associated with the decrease on redness (colour parameter a*) of wine powder. Gallic acid was the most stable phenolic and its content remained constant during storage at all water activity levels under investigation. Contents of epicatechine, catechine, caf- feic acid and resveratrol remained constant at aw = 0.11, although at aw = 0.33 catechine and epicatechine suffered impor- tant losses. Results indicated that water activity was a key factor affecting phenolics stability during storage.Antioxidant activity of the wine powder remained constant over 145 days at accelerated storage conditions.