Desenvolvimento de esferas de vinho tinto pelo processo de gelificação iônica: avaliação da estabilidade do produto, caracterização dos compostos bioativos e identificação do perfil volátil

• Ano de defesa: 2018
• Autor(a) principal: Silva, Irlane Almeida da
• Orientador(a): Pagani, Alessandra Almeida de Castro
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Programa de Pós-Graduação: Pós-Graduação em Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Vinho; Compostos bioativos; Vinho - Conservação; Avaliação sensorial; Refrigeração; Vinho tinto; Gelificação iônica
• Palavras-chave em Inglês: Red wine; Bioactive compounds; Ionic gelation
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://ri.ufs.br/jspui/handle/riufs/16120

Wine, among fermented beverages, is the one with the greatest cultural value and has a beneficial effect on the health of the consumer. The encapsulation protects against the external environment, in addition to releasing the encapsulated material gradually. In this study, wine spheres were produced by ionic gelation, using sodium alginate as the encapsulating agent. The physicochemical and microbiological characteristics were investigated through official methods of analysis. The colorimetric parameters were determined based on the CIELAB color space (L *, a *, b *, C * and h). Sensory acceptance was determined by a team of 112 consumers. And the aromatics were analyzed by solid phase microextraction and gas chromatography coupled to mass spectrometry (SPME-GC). Regarding the physico-chemical characteristics, the results were satisfactory, although the sample E presented variations throughout the storage. The contents of phenolic compounds presented in good quantity, being that for the sample EV these compounds were more expressive. Regarding the microbiological analyzes, the results obtained for the samples are in accordance with the current legislation. A total of 53 compounds were identified and quantified in red wine and spheres. The esters formed the most abundant group of volatile compounds detected, followed by alcohols and terpenes. According to their active odor values (OAV's), ethyl octanoate, ethyl isovalerate, ethyl hexanoate, hexanol and octanoic acid were the impact odorants of red wine and beads. The results regarding color, texture, taste and overall appearance were higher for the EV sample. It is concluded that ionic gelation is a viable technology for the development of new products and has proved to be efficient in the conservation of phenolic compounds and in the retention of the most important aromatic compounds in red wine.