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Title: Whey-pectin microcapsules improve the stability of grape marc phenolics during digestion
Authors: De La Cruz-Molina, Aimara V.; Goncalves, Catarina; Neto, Mafalda D.; Pastrana, Lorenzo; Jauregi, Paula; Amado, Isabel R.
Citation: JOURNAL OF FOOD SCIENCE, 2023, 88, 4892-4906
Abstract: Grape marc (GM) is an agri-food residue from the wine industry valuable for its high content of phenolic compounds. This study aimed to develop an encapsulation system for GM extract (GME) using food-grade biopolymers resistant to gastric conditions for its potential use as a nutraceutical. For this purpose, a hydroalcoholic GME was prepared with a total phenolics content of 219.62 +/- 11.50 mg gallic acid equivalents (GAE)/g dry extract and 1389.71 +/- 97.33 mu mol Trolox equivalents/g dry extract antioxidant capacity, assessed through ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assay. Moreover, the extract effectively neutralized reactive oxygen species in Caco-2 cells, demonstrating an intracellular antioxidant capacity comparable to Trolox. The GME was encapsulated using whey protein isolate and pectin through nano spray drying (73\% yield), resulting in spherical microparticles with an average size of 1 +/- 0.5 mu m and a polydispersity of 0.717. The encapsulation system protected the microcapsules from simulated gastrointestinal digestion (GID), where at the end of the intestinal phase, 82\% of the initial phenolics were bioaccessible compared to 54\% in the free GME. Besides, the encapsulated GME displayed a higher antioxidant activity by the ferric reducing antioxidant power assay than the free extract after GID. These results show the potential of this encapsulation system for applying GME as a nutraceutical with a high antioxidant capacity and protective effect against cellular oxidation.
Keywords: biopolymer; encapsulation; grape marc phenolics; in vitro digestion; nano spray drying; CELLULAR ANTIOXIDANT ACTIVITY; BETA-LACTOGLOBULIN; CACO-2 CELLS; BY-PRODUCTS; NANO; POMACE; POLYPHENOLS; METABOLISM; EXTRACTION; ENCAPSULATION
Issue Date: 2023
Publisher: WILEY
Type: Article; Early Access
DOI: 10.1111/1750-3841.16806
ISSN: 0022-1147
E-ISSN: 1750-3841
Funder: The authors would like to thank the Food Processing group at INL, especially Arlete Marques and Isabel Bourbon. The research leading to these results received funding from the European Union's H2020. Research and Innovation Programme under the Maria Sklodo
European Union [778388, NORTE-01-0145-FEDER-000047]
Research and Innovation Programme under the Maria Sklodowska-Curie
European Regional Development Fund (ERDF)
Appears in Publication types:Artículos científicos

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