Abstract
Maltodextrin DE 10 was added to Argentine red wine (Cabernet Sauvignon) in a 20% concentration (total weight basis), and the resulting solution was freeze-dried. Water and almost all ethanol were eliminated during freeze-drying leaving an amorphous glassy maltodextrin microstructure (i.e., “wine powder”), containing the red wine's polyphenols (as well as other non-volatile constituents of the dry extract). Almost no loss of total polyphenols was found in the freeze-drying process. Upon milling, the maltodextrin microstructure yielded a free-flowing powder, and its glassy nature was confirmed by measuring its glass transition temperature (T g). After 15 days, storage at 38 °C total polyphenols content in the “wine powder” remained practically unchanged. This free-flowing powder contained 3.7 times the concentration of polyphenols in red wine, while only containing less than 1% ethanol. This might be added to other powdered foods as a source of wine polyphenols.
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Sanchez, V., Baeza, R., Galmarini, M.V. et al. Freeze-Drying Encapsulation of Red Wine Polyphenols in an Amorphous Matrix of Maltodextrin. Food Bioprocess Technol 6, 1350–1354 (2013). https://doi.org/10.1007/s11947-011-0654-z
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DOI: https://doi.org/10.1007/s11947-011-0654-z