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 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 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-commercial during 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 contain- ing its polyphenols. However, wine dehy- dration 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 tran- sition temperature (Tg). Freeze-dried carbo- use hydrates/proteins may exist in an amor- phous state with time dependent physical properties, which affect their storage stabil- ity.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, tartar- ic, 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 amor- phous rubbery mass after freeze-drying of red wine without MD addition. Sanchez et al.37 measured the glass transition tempera- ture of a sample of freeze-dried wine (with- out 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%. Due to They also reported a moderate decrease ly constant throughout 145 days storage at its low water activity (aw below 0.25) this of antioxidant activity, as determined by aw 0.11 and 38ºC. On the contrary, malvidin- wine powder was microbiologically stable free radical scavenging capacity of the 3-glucoside showed an important initial at room temperature. DPPH• and ferric reducing antioxidant decrease followed by a slower one. Figure 2 compares the visual colour of power (FRAP) during storage. This Catechin and epicatechin exhibited an ini- original red wine with that of reconstituted decrease was more remarkable at higher tial decrease but then remained constant up freeze dried wine powder (encapsulated temperature (38ºC) and aw (0.33) studied. to the end of storage (145 days). At a higher with maltodextrin + arabic gum) and recon- These authors suggested their results would aw=0.33, losses of caffeic acid and resvera- stituted spray dried wine powder (encapsu- allow the feasibility of using this wine pow- trol were 29 and 31% respectively. lated with maltodextrin). This is not a quan- der as a healthy ingredient in alcohol-free Malvidin-3-glucoside showed the largest titative colour comparison of the different powder drinks. decrease amounting to about 70% of its ini- 2 wine samples; it only intends to provide the Rocha-Parra et al. freeze dried a blend tial value after storage at 38ºC and aw=0.33. reader with a qualitative picture of the of red wine with 9% (w/w) of a mixture of These authors highlighted that the decrease colour of dehydrated wines after reconstitu- maltodextrin and arabic gum and obtained a in malvidin-3-glucoside content was associ- tion. The similarity of colours (Figure 2) is wine powder having a polyphenols concen- ated (as expected) with the decrease in red- an advantage for developing healthy foods tration 7.1 times higher than liquid red ness of wine powder. that do not have alcohol but contain wine wine. The total concentration of encapsulat- The % retention of different phenolics 2 polyphenols and retain the characteristic red ing agents used by Rocha Parra et al. was in encapsulated and non-encapsulated 45 considerably less than previously used by freeze-dried wine after 145 days storage at colour of wine. Alvarez et al. measured 37 46 the chromatic characteristics (absorbance at Sanchez et al. and Galmarini et al. which 38ºC (at two different water activities 0.11 resulted in a powder with increasing con- and 0.33) is shown in Figure 3 from Rocha- 420 nm, 520 nm and 620 nm) of reconstitut- 50 ed red wine which has been spray dried at centration of wine polyphenols and also Parra. Encapsulation leads to higher reten- different temperatures (135, 145, 155 and improved sensory profile (Rocha-Parra et tion after storage indicating that encapsula- 48 only 175°C). al.). This comparison of polyphenols con- tion afforded better protection of phenolic The wine powder developed by Sanchez centrations between wine liquid and wine compounds. In wine powder without encap- et al.37 contained 3.7 times the concentra- powder is somewhat arbitrary. The objec- sulation materials the retention of malvidin- tive is to calculate the amount of wine pow- 3-glucoside and resveratrol after storage is tion of total polyphenols present in red wine der that must be added to a healthyuse pow- null. On the contrary, gallic acid shows a while containing less than 1% of ethanol. dered drink to have a certain amount of 100% retention at all conditions examined. This increased the concentration of total polyphenols; for example the polyphenols Overall, the stability behaviour of polyphenols in the wine powder resulted found in a glass of red wine. On this line, selected phenolics in the wine powder from the balance between water and alcohol Rocha Parra et al.49 developed a fortified encapsulated with a mixture of maltodextrin elimination and MD incorporation. drink powder from wine powder and noted and arabic gum2 was similar to that reported that 400 mL of this reconstituted healthy by Galmarini et al.46 for same phenolics in Stability of phenolic compounds in beverage contains about the same amount red wine freeze-dried encapsulated with stored freeze dried encapsulated red of wine polyphenols as a glass (about 100 20% of maltodextrin. wine mL) of liquid red wine. Rocha-Parra et al.2 also measured 2 Galmarini et al.46 studied the stability of Rocha-Parra et al. followed the antioxidant capacity of wine powder deter- • several individual phenolic compounds of behaviour of several phenolics in their mined with chromogen radical DPPH and red wine encapsulated by freeze drying fol- freeze dried matrix composed of MD and antioxidant capacity determined by β- lowing 20% (w/w) addition of maltodextrin arabic gum and found that concentration of Carotene/Linoleic acid assay, and reported DE10 to red wine (). The resulting powder, having a water activity (aw) of 0.053 and 0.330 was storedNon-commercial at 28 and 38ºC and the content of ten different pheno- lic compounds was determined by high per- formance liquid chromatography (HPLC). Caftaric acid, quercetin-3-glucoside, caffeic acid, gallic acid and resveratrol contents in the wine powder stored at 28 and 38ºC, remained almost constant during 70 days of storage. Epicatechin gallate, catechin, mal- vidin-3-glucoside and epicatechin had small losses (about 15-25%) during storage. Galmarini et al.46 also compared the stabili- ty of malvidin-3-glucoside and total antho- cyanins in regular liquid wine (at 20ºC) and in the dry matrix of their wine powder (at 28ºC). The much higher stability of antho- cyanins in wine powder, as compared to Figure 3. Retention of wine phenolics in freeze-dried wine powder after 145 days storage at 38ºC and 0.11 and 0.33 water activity (adapted with permission from data of Rocha- regular red wine, was attributed to the lim- Parra, 2016).50 ited molecular mobility and diffusion rates

[Wine Studies 2017; 6:7126] [page 17] Review it remained approximately constant during ture content (or aw) on anthocyanins stabil- and released a typical red wine colour. After storage. This behaviour was attributed to ity during storage was not reported. an equilibrium time of some weeks, powder 61 many factors which influence hydrolysis, Wilkowska et al. also spray dried different caking was observed at aw=0.43 but not at oxidation and condensation reactions which fruit wines (chokeberry, blackcurrant and aw=0.33 and below. This behaviour may be take place during wine storage. They indi- blueberry) using hydroxypropyl-β- explained considering that physical changes cated that the lack of correlation between cyclodextrin and inulin as encapsulation in an amorphous matrix are time dependent the loss of some phenolics and antioxidant materials and followed the structural, being a function of (T-Tg), where T is the capacity has been also reported by others physicochemical, and biological properties storage temperature and Tg is the glass tran- authors in different food systems. For of the spray-dried wine powders over 12 sition temperature.62 Rocha-Parra et al.2 example, Kallithraka et al.51 found that months of storage in darkness under refrig- measured the glass transition temperature of although content of most phenolics in eration (8ºC). It was also reported that spray their wine powder at aw=0.33 and found a stored white bottled wine decreased with drying of at inlet temperature of value of 51ºC. Since this value is higher time, while the antioxidant activity 140°C lead to a powder with less than 1% than storage temperature (38ºC), the increased; and this was attributed to reac- ethanol content. absence of caking at aw=0.33 and below tions between oxidised phenolics which Alvarez Gaona et al.45 published on the may be attributed to the presence of a glassy may produce formation of new antioxi- feasibility of spray drying to encapsulate state. 45 dants. red wine in a maltodextrin matrix. After Alvarez Gaona et al.45 explained the Both, Galmarini et al.46 and Rocha- using a mixture of red wine (Cabernet high TMA retention as follows: drying of Parra et al.2 noted that increasing the water sauvignon) with 13.5% (w/w) maltodextrin droplets (wine containing the dissolved activity of wine powder strongly affected DE10 the encapsulated wine contained a 5 MD) can be divided into two different the retention of total anthocyanins and mal- times higher concentration of total antho- stages known as the constant rate period vidin-3-glucoside and stressed the impor- cyanins than liquid wine. They noted that and the falling rate period. In the first stage, tance of water activity as a control parame- spray-drying of red wine is difficult due to the droplet diameter decreases due to water ter for stability during storage of wine pow- stickiness issues caused by the presence of evaporation, droplet evaporation rate is der. It was concluded that freeze drying glycerol, intrinsic sugars and organic acids nearlyonly constant and the droplet surface tem- encapsulation of red wine polyphenols in a with low glass transition temperature. perature (Ts) is also constant and equal to suitable matrix offers an effective and prac- However, the addition of MD DE10 to the the wet bulb temperature (Twb). An impor- tical method for the preparation of non- mixture before spray-drying was an effec- tant fraction of the available moisture in the alcoholic and low moisture formulations tive approach to tackle this issue. The outlet droplet may be removed during the period (wine powder) of wine phenolics. air temperatures used by Alvarez Gaonause et of constant rate, thus protecting antho- 45 al. were in the range 75-79ºC and in all cyanins from degradation because Ts = Twb. Spray drying encapsulation of red drying batches a free-flowing powder hav- As more moisture is removed from the wine ing aw below 0.20 was obtained. The reten- droplet, the amount of maltodextrin dis- tion of Total Monomeric Anthocyanins solved in the liquid increases its concentra- Spray drying may also be employed (TMA) in the wine powder was found to be tion and forms a shell (crust) at the droplet successfully in the microencapsulation of above 83% depending on the inlet air tem- surface. The beginning of crust formation active compounds within a suitable matrix perature (135 to 170ºC). determines that evaporation rate is now at a lower cost than freeze drying. For these Alvarez Gaona et al.45 Rocha-Parra et dependent on the rate of water vapour diffu- reasons spray-drying is commonly used to al.2 determined a water sorption isotherm sion through the dried surface shell. preserve heat-sensitive bioactive substances (for a reduced range of relative humidities) Evaporative cooling is no longer sufficient via encapsulation to produce powdered of their spray dried and freeze-dried encap- to maintain Ts = Twb causing a gradual food ingredients or nutraceutical prod- sulated red wine and noted that above 43% increase in Ts. Although the particle will ucts.52,53 RH the structure of wine powder collapsed begin to heat it is at the coolest part of the Although several studies of fruit juice encapsulation have shown spray drying to have a positive effect on the stability of fruit polyphenols information about itsNon-commercial impact on wine polyphenols was not available until very recently.54-59 Wilkowska et al.60 spray dried black chokeberry (Aronia melanocarpa) juice and wine using mal- todextrin, a mixture of maltodextrin with arabic gum and hydroxypropyl-β-cyclodex- trin as coating materials. They followed degradation kinetics of polyphenols and antioxidant stability in microencapsulated juice and wine preparations from chokeber- ry over 12 months under storage at 8 and 25°C. Wilkowska et al.60 reported that the type of encapsulation material proved to have a significant effect on the storage sta- bility of polyphenol microencapsulates. Microcapsules of maltodextrin showed a Figure 4. Stability of total monomeric anthocyanins in spray dried encapsulated red wine stored at 38°C and increasing relative humidities. Reproduced with permission (©2017 loss of 25% in total anthocyanins after 12 Wiley Periodicals, Inc) from Alvarez Gaona et al.45 months storage at 25ºC. The effect of mois-

[page 18] [Wine Studies 2017; 6:7126] Review spray dryer, where the drying air is at or encapsulated wines; a two-fold reduction of constituted the base of this healthy beverage near the outlet temperature of the dryer. volatiles was reported. The behaviour is in was obtained by freeze drying the wine Thus, the particles are never heated above agreement with earlier studies on volatile using MD and arabic gum as encapsulating the outlet temperature of the dryer (75-79ºC retention during spray drying of maltodex- agents (9% w/w total amount). On the basis in their experiments). Alvarez Gaona et al.45 trin solutions containing added organic of preliminary observations, the new bever- stored their wine powder under various rel- volatiles.65-67 Conversely, a qualitative age was formulated according to two fac- ative humidities, and total monomeric screening of the polyphenolic fraction was tors: the amount of wine powder and the anthocyanins concentration was determined carried out by means of UHPLC-HESI- level of non-caloric sweetener. Four formu- up to 120 days at 38ºC. The results are MSA analysis and reported a very high lations were selected following four combi- shown in Figure 4 as reported by Rocha- retention of polyphenols. nations (for 1 litre of reconstituted drink Parra et al.2 for freeze-dried encapsulated Avellano et al.64 suggested that their powder): 35g of wine powder + 4g of com- red wine. When RH% is increased antho- wine powder can be reconstituted as normal mercial sweetener (the sample here called cyanins decrease steadily during storage wine adding a hydroalcoholic solution. 35-4); 40g of wine powder + 4g of commer- enhancing the losses. The importance of aw However, it’s doubtful that this product can cial sweetener (here called 40-4); 35g of (or RH%) as a key control parameter for be denominated as normal wine since it will wine powder + 5g of commercial sweetener anthocyanins stability during storage of contain a considerable amount of dissolved (35-5) and 40g of wine powder + 5g of com- wine powder was stressed by both authors. maltodextrin (added before spray drying). mercial sweetener (40-5). All the formula- Alvarez Gaona et al.45 noted that their tions had the same concentration of raspber- spray dried encapsulated wine totally col- Development of a healthy drink ry aroma and thickener. Different method- lapsed when exposed six days to 58% RH beverage using wine powder ologies were used to detect differences in acceptance between formulations. The par- and 38ºC and further investigated this Rocha-Parra et al.48 developed a fruit ticipants (144) were asked to evaluate the behaviour using wine model systems con- flavoured powder beverage, having the four samples in different aspects: overall taining various non-volatile components of same polyphenols of red wine but without acceptance, emotional status, body/viscosi- the dry extract, namely glycerol, organic the alcohol content. The wine powder which acids, and monosaccharides. It was only observed and compared that the structural alterations that occurred in spray dried wine model systems formulated with and without glycerol and stored at identical temperature, RH%, and time. Furthermore, the spray use dried red wine and model system formulat- ed with glycerol, experimented a noticeable radial shrinkage as a function of time when exposed at 58% RH and 38ºC; however, this was not observed in the model system with- out glycerol. Alvarez et al.45 concluded that structural alterations of spray dried encap- sulated wine were mainly due to glycerol (a main component of dry extract) because it has a very low glass transition temperature. It is to be noted that glycerol in wine is mainly formed as a by-product of glyc- eropyruvic fermentation by wine yeasts and its amount is influenced by several factors such as yeasts strain, fermentation tempera- ture and addition of sulphur dioxide.Non-commercial63 Very recently, Avellone et al.64 studied the spray drying of various Italian red wines. For this purpose, maltodextrin was dissolved in wine (16.7%) and the drying was performed at relatively low tempera- tures, 105°C inlet air temperature and 65°C outlet air temperature. Neither the final moisture content or water activity of the wine powder obtained under mentioned drying temperatures were reported. Therefore, no predictions can be made about the physical/chemical storage stabili- ty of their wine powder. The main purpose of Avellano et al.64 was to evaluate if spray drying affects the important components of aroma, phenolic, and anthocyanin derived Figure 5. Results of the consumer test of a healthy drink powder elaborated from wine compounds. They found a marked reduc- powder (adapted with permission from data of Rocha-Parra, 2016).50 tion of active odour compounds in the

[Wine Studies 2017; 6:7126] [page 19] Review ty, freshness, aroma, drinking and purchase review will increase the interest of the sci- 22:145-7. intention, etc. Rocha-Parra48 found that entific community to seek alternatives to 13. Karatzi KN, Papamichael CM, Karatzis most accepted sample was 40-5 with a score the use of wine beyond industry. TG, et al. Red wine acutely induces of 6.6±1.3 as can be observed in Figure 5. favorable effects on wave reflections The other samples were well valued taking and central pressures in coronary artery into account that all were above 6 on a 9- disease patients. Am J Hypertens 2005; point category scale. References 18:1161-7. A quantitative descriptive analysis 14. Jimenez J, Serrano J, Tabernero M, et 1. Di Giacomo G, Taglieri L. Production (QDA) was also carried out by a trained al. Effects of grape antioxidant dietary of red wine polyphenols as ingredient panel. According to the results of the panel fiber in cardiovascular disease risk fac- for the food and pharmaceutical indus- it can be observed (Figure 5) that the tors. Nutrition 2008;24:646-53. try. Int J Food Sci Nutr Eng 2012;2:12- attributes which showed differences among 15. van Golde PH, Sloots LM, Vermeulen 5. samples were sweetness, acidity, body, WP, et al. The role of alcohol in the anti 2. Rocha Parra DF, Lanari MC, Zamora yeast, berry fruits, and astringent aftertaste. low density lipoprotein oxidation activ- MC, Chirife J. Influence of storage con- Body was the most relevant descriptor to ity of red wine. Atherosclerosis ditions on phenolic compounds stabili- explain variations among the four formula- 1999;147:365-70. ty, antioxidant capacity and colour of tions, and sweetness highlighted the body freeze-dried encapsulated red wine. 16. Young JF, Dragsted LO, Daneshvar B, perception. This effect was only observed LWT-Food Sci Technol 2016;70:162- et al. The effect of grape-skin extract on when the samples with the highest amounts 70. oxida tive status. Br J Nutr 2000;84:505- of wine powder (40-5 and 40-4) were com- 3. Soulat T, Philippe C, dit Sollier C, et al. 13. pared. Therefore, this level of powder was Wine constituents inhibit thrombosis 17. Abu-Amsha Caccetta R, Burke V, Mori necessary to induce the body enhancement. but not atherogenesis in C57BL/6 TA, et al. Red wine polyphenols, in the To the contrary, sample 35-4 was perceived apolipoprotein E-deficient mice. Brit J absence of alcohol, reduce lipid perox- as less sweet and with the highest astringent Nutr 2006;96:290-8. idative stress in smoking subjects. Free aftertaste.50 4. Nikfardjam Pour MS, Márk L, Avar P, Radiconly Biol Med 2001;30:636-42. et al. Polyphenols, anthocyanins, and 18. Bagchi D, Bagchi M, Stohs S, et al. trans-resveratrol in red wines from the Cellular protection with proanthocyani- dins derived from grape seeds. Ann NY Conclusions Hungarian Villány region. Food Chem 2006;98:453-62. use Acad Sci 2002;957:260-70. Prospects for utilization of wine powder 5. Gorelik S, Ligumsky M, Kohen R., 19. Durak I, Karaca L, Cimen MB, et al. as a healthy ingredient in foods and drink Kanner J. A novel function of red wine Dried white grapes enhance blood powders. polyphenols in humans: prevention of antioxidant potential. Nutr Metab The shelf-stable wine powder obtained absorption of cytotoxic lipid peroxida- Cardiovasc Dis 2002;12:204-5. via freeze drying or spray drying using suit- tion products. FASEB J 2008;22:41-6. 20. Park YK, Park E, Kim JS, Kang MH. able encapsulation materials might be use- 6. Renaud S, de Lorgeril M. Wine, alco- Daily grape juice consumption reduces ful to enhance some of the health-related hol, platelets, and the French paradox oxidative DNA damage and plasma free advantages associated with red wine for coronary heart disease. Lancet radical levels in healthy Koreans. Mutat polyphenols, but avoiding the main disad- 1992;339:1523-6. Res 2003;529:77-86. vantage of wine, i.e., its alcohol content. 7. Mazza G, Francis FJ. Anthocyanins in 21. Park YK, Lee SH, Park EJ et al. The encapsulated wine powder may be used grapes and grape products. Crit Rev Changes in antioxidant status, blood as nutraceutical for the pharmaceutical Food Sci 1995;35:341-71. pressure, and lymphocyte DNA damage industry, and as an ingredient for healthy 8. Radovanovic B, Radovanovic A. Free from grape juice supplementation. Ann foods and powder beverages. This free radical scavenging activity and antho- NY Acad Sci 2009;1171:385-90. flowing powder is readily dissolved in cyanin profile of Cabernet Sauvignon 22. Vigna GB, Costantini F, Aldini G, et al. water, easy to handle, shelf-stable (due to of wines from the Balkan region. Effect of a standardized grape seed its low aw) and could be integratedNon-commercial as an Molecules 2010;15:4213-26. extract on low-density lipoprotein sus- ingredient in different food systems. 9. Diaz B, Gomes A, Freitas M, et al. ceptibility to oxidation in heavy smok- Precautions must be taken to maintain a low Valuable polyphenolic antioxidants ers. Metabolism 2003;52:1250-7. water activity to avoid undesirable struc- from wine vinasses. Food Bioprocess 23. Zern TL, Wood RJ, Greene C, et al. tural alterations. Tech 2012;5:2708-16. Grape polyphenols exert a cardioprotec- The wine industry may also take advan- 10. Carollo C, Presti R, Caimi G. Wine, tive effect in pre- and postmenopausal tage of the of wine powder by using raw diet, and arterial hypertension. women by lowering plasma lipids and material which have little commercial value Angiology 2007;58:92-6. reducing oxidative stress. J Nutr to the industry for different reasons, i.e. 11. Foppa M, Fuchs FD, Preissler L, et al. 2005;135:1911-7. poor quality due to raw material, Red wine with the noon meal lowers 24. Castilla P, Echarri R, Davalos A, et al. unfavourable climatic conditions or wines post-meal blood pressure: A random- Concentrated red grape juice exerts that suffered some alteration during the ized trial in centrally obese, hyperten- antioxidant, hypolipidemic, and antiin- wine making process (i.e. aromatic defect, sive patients. J Stud Alcohol 2002;63: flammatory effects in both hemodialy- high volatile acidity). For this reason, dry 247-51. sis patients and healthy subjects. Am J encapsulated wine may be a new alternative 12. Park YK, Kim JS, Kang MH. Concord Clin Nutr 2006;84:252-62. to red wines that cannot be sold as such for grape juice supplementation reduces 25. Kim MJ, Kim YJ, Parkh J, et al. Apoptic different reasons, and may open new oppor- blood pressure in Korean hypertensive effect of red wine polyphenols on tunities to diversify wine not just as an men: Double-blind, placebo controlled human colon cancer SNU-C4 cells. oenological product. It is hoped that this intervention trial. Biofactors 2004; Food Chem Toxicol 2006;44:898-902.

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only use

Non-commercial

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