Whey–pectin microcapsules improve the stability of grape marc phenolics during digestion

De La Cruz Molina, A. V., Gonçalves, C., Neto, M. D., Pastrana, L. ORCID: https://orcid.org/0000-0002-0852-826X, Jauregi, P. ORCID: https://orcid.org/0000-0003-4438-191X and Amado, I. R. (2023) Whey–pectin microcapsules improve the stability of grape marc phenolics during digestion. Journal of Food Science, 88 (12). pp. 4892-4906. ISSN 1750-3841 doi: 10.1111/1750-3841.16806

Abstract/Summary

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 µmol 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 µm 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.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/113940
Identification Number/DOI	10.1111/1750-3841.16806
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Uncontrolled Keywords	Food Science
Publisher	Wiley
Download/View statistics	View download statistics for this item