Structural, physicochemical and biological properties of spray-dried wine powders

Different fruit wines, chokeberry, blackcurrant and blueberry, were spray-dried using hydroxypropyl-beta-cyclodextrin (HP-beta-CD) and inulin (IN). The structural, physicochemical, and biological properties of the spray-dried wine powders were studied over 12 months of storage in darkness at 8 degrees C. Identification and quantification of single phenolic compounds before and after storage revealed that HP-beta-CD had a positive effect on anthocyanin retention during storage for all microcapsules tested. Similar decreases in anthocyanin were found for blackcurrant and chokeberry powders, ranging from 7.3 to 8.9% with HP-beta-beta-CD and 12.3 to 12.5% with IN. Levels of anthocyanin losses in blueberry wine microcapsules were much greater: 19.9% (HP-beta-CD) and 22.7% (IN). The high antiradical activities of blackcurrant and chokeberry wine microcapsules were stable and remained unchanged during storage. All wine microcapsules revealed significant activity against medically important bacterial strains. The HP-beta-CD samples showed generally higher activity against the test microorganisms compared to IN microcapsules, especially at concentrations of 100 mg/mL. (C) 2017 Elsevier Ltd. All rights reserved.