Spray-dried Ancellotta red wine: natural colorant with potential for food applications

[1]  M. C. Zamora,et al.  Spray drying encapsulation of red wine: Stability of total monomeric anthocyanins and structural alterations upon storage , 2018 .

[2]  I. M. Toaldo,et al.  Bioactive profiling of polyphenolics and oenological properties of red wines from Italian grapes (Vitis vinifera L.) cultivated in a selected subtropical region , 2017 .

[3]  Yanyun Zhao,et al.  Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions , 2016 .

[4]  J. Heinonen,et al.  Extraction and purification of anthocyanins from purple-fleshed potato , 2016 .

[5]  M. C. Zamora,et al.  “Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine” , 2016 .

[6]  M. Stefanini,et al.  Viticultural performance of Italian grapevines in high altitude regions of Santa Catarina State, Brazil , 2016 .

[7]  F. Schena,et al.  Classification and chemometric study of Southern Italy monovarietal wines based on NMR and HPLC-DAD-MS , 2015, Food Science and Biotechnology.

[8]  Seid Mahdi Jafari,et al.  Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review , 2014 .

[9]  K. Raghavarao,et al.  Extraction of anthocyanins from red cabbage and purification using adsorption , 2012 .

[10]  Á. Peña-Neira,et al.  Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina). , 2012, Journal of the science of food and agriculture.

[11]  Á. Peña-Neira,et al.  Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines , 2012 .

[12]  F. J. Lopez-Bellido,et al.  HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine. , 2011, Journal of agricultural and food chemistry.

[13]  M. Hubinger,et al.  Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. , 2010 .

[14]  M. Giusti,et al.  Anthocyanins: natural colorants with health-promoting properties. , 2010, Annual review of food science and technology.

[15]  M. Martí,et al.  Advanced separation methods of food anthocyanins, isoflavones and flavanols. , 2009, Journal of chromatography. A.

[16]  Renata Valeriano Tonon Secagem por atomização do suco de açaí: influência das variáveis de processo, qualidade e estabilidade do produto , 2009 .

[17]  P. Robert,et al.  Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica) , 2009 .

[18]  K. Raghavarao,et al.  EXTRACTION, DEALCOHOLIZATION AND CONCENTRATION OF ANTHOCYANIN FROM RED RADISH , 2009 .

[19]  B. Bartolomé,et al.  Anthocyanins and Anthocyanin-Derived Compounds , 2009 .

[20]  G. Stoner,et al.  Anthocyanins and their role in cancer prevention. , 2008, Cancer letters.

[21]  Jim Stevenson,et al.  Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial , 2007, The Lancet.

[22]  D. Ghosh,et al.  Anthocyanins and anthocyanin-rich extracts: role in diabetes and eye function. , 2007, Asia Pacific journal of clinical nutrition.

[23]  M. Cioroi,et al.  INVESTIGATIONS ON THE CORRELATIONS BETWEEN POLYPHENOL CONTENT FROM RED WINES AND THEIR ANTIOXIDANT CAPACITY , 2007 .

[24]  J. C. Griffiths Coloring foods & beverages , 2005 .

[25]  Luis Cisneros-Zevallos,et al.  Stability of anthocyanin-based aqueous extracts of andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants , 2004 .

[26]  Georgina Camussoni,et al.  Determinación comparativa del contenido de polifenoles en vinos tintos de origen , 2004 .

[27]  Florian C. Stintzing,et al.  Functional properties of anthocyanins and betalains in plants, food, and in human nutrition , 2004 .

[28]  Manuel Melgosa,et al.  Note. Visual and Instrumental Color Evaluation in Red Wines , 2001 .

[29]  R. Wrolstad,et al.  Characterization and Measurement of Anthocyanins by UV‐Visible Spectroscopy , 2001 .

[30]  C. Biliaderis,et al.  Degradation kinetics of beetroot pigment encapsulated in polymeric matrices , 2001 .

[31]  Celestino Santos-Buelga,et al.  Chromatic characterization of anthocyanins from red grapes—I. pH effect , 1998 .

[32]  J. Warthesen,et al.  Stability of Spray‐Dried Encapsulated Carrot Carotenes , 1995 .

[33]  J. Chirife,et al.  Statistical Evaluation of Water Activity Measurements Obtained with the Vaisala Humicap Humidity Meter , 1983 .

[34]  Theodore P. Labuza,et al.  Shelf-Life Dating of Foods , 1982 .

[35]  R. Brouillard Chapter 1 – Chemical Structure of Anthocyanins , 1982 .

[36]  W. Horwitz Official Methods of Analysis , 1980 .

[37]  Keith Masters,et al.  Spray drying handbook , 1979 .

[38]  J. Chirife,et al.  Equilibrium moisture contents of air dried beef. Dependence on drying temperature , 1976 .

[39]  B. Ershoff SYNERGISTIC TOXICITY OF FOOD ADDITIVES IN RATS FED A DIET LOW IN DIETARY FIBER , 1976 .