Vieira A.C.G., Jong G.A., Pereira A.D.S., Fontes-Sant’Ana G.C., Tonon R.V., Amaral P.F., Rocha-Leao M.H.M., 2019, Encapsulation of Wine Industry By-product by Ionotropic Gelling for a Wheat Beer, Chemical Engineering Transactions, 75, 601-606.
Best encapsulation conditions of wine industry by-products (WIBP) with sodium alginate by ionotropic gelling with Ca2+ ions were selected by a 24 central composite rotational design. The erosion degree of the beads immersed for 15 and 90 days in a wheat beer was reduced with lower CaCl2 concentrations, higher WIBP amounts and reduced complexation times (CT). The swelling behavior of the beads was influenced by CaCl2, sodium alginate, CT and WIBP concentrations. Best conditions to obtain beads with simultaneously lower swelling (606.7 %) and erosion degree (7.6 %) are: 1.5% sodium alginate, 4% WIBP, 0.26 M calcium chloride and 26 min CT. Beads containing the residue of the wine industry can be considered potential additives for a wheat beer to increase the antioxidant activity of this beverage benefiting the consumer.
