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Effect of Encapsulation Processes by Freeze and Spray Drying on the Antioxidant Properties of Red Wine from cv. Listan Prieto and Syrah.

Irina Díaz-GálvezGastón Gutiérrez-GamboaAndrea PlazaAnibal A Concha-Meyer
Published in: Foods (Basel, Switzerland) (2022)
The results suggest that the dehydration process does not negatively modify the characteristics of the wine, and it retains a significant concentration of phenolic compounds. Therefore, powdered wines have an interesting potential to be used as a natural source of antioxidants for food supplementation.
Keyphrases
  • human health
  • oxidative stress
  • anti inflammatory
  • risk assessment
  • climate change