Drying/encapsulation of red wine to produce ingredients for healthy foods

  • Izmari Jasel Alvarez Gaona | izmarialvarez@uca.edu.ar Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University Argentina, C.A.B.A; National Council of Scientific and Technical Research (CONICET acronym in spanish), C.A.B.A., Argentina. http://orcid.org/0000-0001-6411-729X
  • Diego Rocha-Parra Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University Argentina, C.A.B.A.; National Council of Scientific and Technical Research (CONICET acronym in spanish), C.A.B.A., Argentina.
  • Maria C. Zamora Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University Argentina, C.A.B.A.; National Council of Scientific and Technical Research (CONICET acronym in spanish), C.A.B.A., Argentina.
  • Jorge Chirife Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University Argentina, C.A.B.A., Argentina.

Abstract

Epidemiological evidence indicates that moderate consumption of red wine reduces the incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because of their phenolic components. However, many people for ethnic, social or religious reasons do not consume wine. Drying/encapsulation of red wine in the presence of adequate carbohydrates leads to water and more than 99% of alcohol removal; a glassy amorphous microstructure is obtained in which the wine’s phenolic compounds are entrapped. The resulting product is a free flowing powder which could be used for the polyphenol enrichment of healthy foods and/or drink powders, as well as in the pharmaceutical industry. The wine industry may take advantage of the dried/encapsulated red wine using as a raw material red wines which have little commercial value for different reasons; i.e. poor quality due to raw material, unfavourable climatic conditions, or wines that suffered some alteration during the wine making process. Dry encapsulated wine may be a new alternative to red wines that cannot be sold as such for different reasons, and open new opportunities to diversify wine products.

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Published
2018-03-26
Info
Issue
Section
Reviews
Supporting Agencies
Facultad de Ingeniería y Ciencias Agrarias, Universidad Católica Argentina
Keywords:
Red wine polyphenols, freeze drying, spray drying, encapsulation, maltodextrin
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How to Cite
Alvarez Gaona, I., Rocha-Parra, D., Zamora, M., & Chirife, J. (2018). Drying/encapsulation of red wine to produce ingredients for healthy foods. Wine Studies, 6(1). https://doi.org/10.4081/ws.2017.7126