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Wine Studies 2017; volume 6:7126 Drying/encapsulation of red The regular and moderate wine consump- wine to produce ingredients tion is one of the most evoked facts for Correspondence: Izmari Jasel Alvarez Gaona, explaining the low incidence of cardiovas- Facultad de Ingenieria y Ciencias Agrarias, for healthy foods cular events in France (the so-called French Pontificia Universidad Catolica Argentina, Av. paradox) compared with other industrial- Alicia Moreau de Justo 1516-1560, 1,2 ized countries.3-5 It has been suggested that C1107AFF CABA, Argentina. Izmari Jasel Alvarez Gaona, Tel.: (54 11) 4349 0200. 1,2 Diego Rocha-Parra, the phenolic compounds highly abundant in E-mail: [email protected] Maria C. Zamora,1,2 Jorge Chirife1 red wine might be responsible for this improvement in health in the French popu- Key words: Red wine polyphenols, freeze dry- 1Faculty of Engineering and lation. Small daily intakes of wine can ing, spray drying, encapsulation, maltodex- Agricultural Sciences, Pontifical reduce the risk of cardiovascular disease trin. Catholic University Argentina, C.A.B.A. (CVD), this benefit is ascribed to the 2 National Council of Scientific and antioxidants properties of the phenolic com- Acknowledgments: Authors acknowledge financial support from Facultad de Ingeniería Technical Research (CONICET pounds.6-9 y Ciencias Agrarias, Pontificia Universidad acronym in spanish), C.A.B.A., Red wine polyphenols have vasorelax- Católica Argentina. Argentina ing effects, which are associated with lower 10 blood pressure. Red wine, dealcoholized Contributions: IJAG, DRP: compilation and red wine, and grape juice consumption have ordering of the literature data; MCZ, JC: lowered blood pressure in patients with supervision and selection of the results and did 11-14 Abstract coronary artery disease or hypertension. the final editing. The data reported suggest that polyphenols, Conflict of interest: the authors declare no Epidemiological evidence indicates that rather than alcohol, are responsible for the potential conflict of interest. moderate consumption of red wine reduces health benefits. The balance between alco- the incidence of coronary disease, hol and polyphenols in a wine may be criti- Funding: authors acknowledge financial sup- atherosclerosis, and platelet aggregation. cal in determining its antioxidant poten- port from Faculty of Engineering and Agrarian Wine is very rich in antioxidant compounds tial.15 It is known that alcohol has pro-oxi- onlySciences, Pontifical Catholic University because of their phenolic components. dant effects and studies performed with Argentina, C.A.B.A. However, many people for ethnic, social or dealcoholized wine, grapes, and grape seed religious reasons do not consume wine. extract have shown strong antioxidant Received for publication: 6 October 2017. Revision received: 12 December 2017. effects, indicating that the polyphenoluse con- Drying/encapsulation of red wine in the Accepted for publication: 12 December 2017. presence of adequate carbohydrates leads to tent contributes critically to the antioxidant 16-24 water and more than 99% of alcohol abilities of wine. This work is licensed under a Creative removal; a glassy amorphous microstruc- There are, however, some drawbacks Commons Attribution NonCommercial 4.0 ture is obtained in which the wine’s pheno- associated with the ingestion of alcohol pre- License (CC BY-NC 4.0). lic compounds are entrapped. The resulting sent in the wine: i) consumption must be product is a free flowing powder which moderate (i.e., one to two glasses per day) ©Copyright I.J.A. Gaona et al., 2017 in order to avoid alcohol-related diseases, Licensee PAGEPress, Italy could be used for the polyphenol enrich- Wine Studies 2017; 6:7126 ment of healthy foods and/or drink pow- and ii) ethnical, social, or religious reasons doi:10.4081/ws.2017.7126 ders, as well as in the pharmaceutical indus- may prevent certain sectors of the popula- try. The wine industry may take advantage tion from consuming wine. Since red wine of the dried/encapsulated red wine using as polyphenols in general are known to exhibit 25-27 a raw material red wines which have little very high-biological activity interest has sitive substances, minimizing thermal commercial value for different reasons; i.e. grown in the possibility of producing non- degradation reactions. It has also been used poor quality due to raw material, alcoholic wine extracts containing red wine to encapsulate delicate biomaterials in polyphenols. However, these functional amorphous carbohydrate microstructure unfavourable climatic conditions, or wines 30,31 that suffered some alteration Non-commercialduring the ingredients bring additional challenges in matrices. Thus, drying/encapsulation of wine making process. Dry encapsulated terms of the stability of their bioactive com- red wine by freeze-drying could be used to wine may be a new alternative to red wines pounds during storage and processing. The protect the polyphenols by preventing their that cannot be sold as such for different rea- development of these products may be an oxidation and making handling easier. 32 sons, and open new opportunities to diversi- important research area for the food and Munin and Edwards-Lévy noted that fy wine products. pharmaceutical sectors (i.e. nutraceuticals). although polyphenols are compounds pos- It has been shown that the removal of sessing interesting properties for use in ethanol from red wine does not decrease its medicine, they lack of long term stability beneficial health properties, namely its since are usually very sensitive to light and antioxidant effects and protection against heat, encapsulation appears to be a promis- Introduction 28,29 CVD. These findings provide new ing approach to gain stability. Maltodextrin Health properties of red wine insights into the role of dietary components and arabic gum, are among the wall materi- Wines are rich in compounds as such as red wine polyphenols in promoting als which have been used in fruit juice flavonoids (catechins, flavonols, and antho- cardiovascular health, particularly in blood encapsulation using spray drying or freeze cyanins) which are responsible for health pressure regulation. drying techniques.33,34 Other authors also benefits. Red wine, as a consequence of its indicated that maltodextrin is the most com- polyphenolic content can be considered a Red wine dehydration/encapsulation mon carbohydrate matrix used for encapsu- useful raw material for making a number of Freeze-drying has been proved to be the lation stability, i.e., protecting against unde- different healthy food and drink products.1,2 most suitable method for drying thermosen- sirable physical (stickiness and collapse) [Wine Studies 2017; 6:7126] [page 15] Review and/or chemical changes, such as oxidation.30,35 Wine dehydration removes simultane- ously water and almost all alcohol leaving a concentrate of the wine dry extract containing its polyphenols. However, wine dehydration is not a simple task. In a study of the health effects of only wine polyphenols without the influence of alcohol, Van Galde et al.36 used the technique of freeze-drying to remove alcohol and water, but he did not utilize any encapsulation material. Sanchez et al.37 reported that this proce- dure leads to an amorphous rubbery mass of the wine dry extract which was very diffi- cult to handle. However, when 20% (w/w) of maltodextrin DE10 (MD) was added to wine before freeze-drying they obtained an amorphous microstructure of glassy appear- ance which was easily milled into a free- flowing powder resembling the characteris- tic red wine’s colour (wine powder from now on). Figure 1 compares the aspect of plain freeze dried red wine (A), red wine freeze-dried with 20% maltodextrin (B), only and wine freeze-dried with a mixture of 9% maltodextrin and arabic gum (C). Sanchez et al.37 indicated that the physical stability of wine powder was related to its glass transition temperature (Tg). Freeze-dried carbo- use hydrates/proteins may exist in an amorphous state with time dependent physical properties, which affect their storage stability.30,31 Amorphous materials undergo a change from a very viscous glass to a rub- ber at the glass transition temperature which often results in structural alterations such as stickiness and collapse. Encapsulation of the wine’s dry extract in an amorphous glassy matrix of MD was possible because of the high Tg of MD as compared to the Tg Figure 1. A) Freeze dried red wine; B) Freeze dried using maltodextrin (20%) as encapsulant; values of various main constituents of C) Freeze dried wine using a mixture of maltodextrin + arabic gum (9%) as encapsulants. wine’s dry extract, namely, glycerol, tartaric, malic and citric acids, fructose and glu- cose. Tg for anhydrous MD DE10 is 160°C,38 while values of anhydrousNon-commercial glu- cose, tartaric acid, fructose, malic acid, and glycerol are much lower, being 30, 18, 8, −21, and −85 °C respectively.30,39-44 Glycerol, the wine constituent having low- est Tg (−85 ºC) is by far, the main compo- nent of the red wine dry extract. This is in agreement with the observation of Sanchez et al.37 indicating the presence of an amorphous rubbery mass after freeze-drying of red wine without MD addition. Sanchez et al.37 measured the glass transition temperature of a sample of freeze-dried wine (without MD addition) and the Tg of this plastic rubbery material was found to be, Tg=−58.0°C, (at 9.2% moisture content) and the addition of MD (20%) before freeze Figure 2. Comparison of visual colour of original red wine with reconstituted freeze-dried wine powder (encapsulant were MD + arabic gum) and reconstituted spray-dried wine drying resulted in a much higher glass tran- powder (encapsulant was MD). sition temperature of 40.8°C. Sanchez et [page 16] [Wine Studies 2017; 6:7126] Review al.37 also reported that the retention of total associated with the low moisture content of gallic acid, catechin, epicatechin, caffeic polyphenol content in the powder after wine powder.47 acid and resveratrol remained approximate- freeze-drying amounted to 97.8%.

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