Journal of Bioprocessing & Biotechniques

Univ. Bordeaux, CNRS, Bordeaux INP, I2M, UMR 5295, F-33400, Talence, France

Publications

• Research Article   
  Effects of Different Drying Methods on the Antioxidant Properties of White Wine Lees
  Author(s): Benjamin Poulain, Hassana Hsein, Pierre Tchoreloff and Claudia Nioi*
  
  This study investigated the influence of different drying processes and their operating conditions on the preservation of the antioxidant properties of white wine lees. Four white wine lees were dried using different methods: Spray Drying (SD), Freeze Drying (FD) and Vacuum Oven (VO). Physicochemical characteristics of the dried lees powders were analysed in terms of residual moisture content, particle morphology, particle size and antioxidant properties which were assessed via DPPH, FRAP assays and Total Polyphenol Content (TPC). The powders obtained via the different drying processes had different physical characteristics, with particle sizes ranging from 5 to 100 μm depending on the drying technic. FD and VO resulted in larger particle sizes than the powders obtained from SD. This result was confirmed by SEM observation and laser diffraction particle sizi.. Read More»
  DOI: 10.37421/2155-9821.2024.14.601

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