From waste to worth: stability, bioaccessibility, and cellular antioxidant activity of microencapsulated red grape pomace phenolics
BACKGROUND: Red grape pomace (RGP) is a recognized winery by-product due to its phenolic profile with valuable antioxidant power and beneficial health properties. Following the latest trends in food science and technology, this study valorizes the use of RGP to obtain a food ingredient rich in antio...
| Autores principales: | , , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2025
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/22865 https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.70010 https://doi.org/10.1002/jsfa.70010 |
| _version_ | 1855038654287708160 |
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| author | Lingua, Mariana Soledad Sabatino, María Eugenia Cuatrin, Alejandra Salvucci, Emiliano Blajman, Jesica Boye Bosch, Roxana Beatriz Wunderlin, Daniel Alberto Baroni, María Verónica |
| author_browse | Baroni, María Verónica Blajman, Jesica Boye Bosch, Roxana Beatriz Cuatrin, Alejandra Lingua, Mariana Soledad Sabatino, María Eugenia Salvucci, Emiliano Wunderlin, Daniel Alberto |
| author_facet | Lingua, Mariana Soledad Sabatino, María Eugenia Cuatrin, Alejandra Salvucci, Emiliano Blajman, Jesica Boye Bosch, Roxana Beatriz Wunderlin, Daniel Alberto Baroni, María Verónica |
| author_sort | Lingua, Mariana Soledad |
| collection | INTA Digital |
| description | BACKGROUND: Red grape pomace (RGP) is a recognized winery by-product due to its phenolic profile with valuable antioxidant power and beneficial health properties. Following the latest trends in food science and technology, this study valorizes the use of RGP to obtain a food ingredient rich in antioxidant phenolics. An integrated approach was proposed, investigating the production by spray drying of easy-to-handle microparticles, rich in stable compounds with antioxidant properties demonstrated after simulated digestion using in vitro assays and Caco-2 cells. The changes in microbiota composition after fermentation were also studied.
RESULTS: Among investigated wall materials, maltodextrin/skimmed milk powder (1:1) 300 g L−1 offered the highest drying yield, appropriate moisture, solubility, and adequate microparticle morphology, as well as the best stability of polyphenols. Encapsulation improved the protection of phenolic compounds and the in vitro antioxidant capacity during 120 days of storage at 4 and 25 °C, as compared to those unencapsulated. Microencapsulated polyphenols bioaccessibility was evident in 15 out of 22 compounds initially quantified, with 6.6% potentially absorbed. The polyphenols from microcapsules modulated positively the microbial ecology after colonic fermentation. Those derived from intestinal digestion demonstrated the highest capacity to reduce the reactive oxygen species under oxidative stress conditions in Caco-2 cells.
CONCLUSION: RGP could be used in the development of new food ingredients as a potential candidate for health promotion. This represents the first report on the benefits of RGP microcapsules as a food ingredient, validating its final biological effects in a cellular model considering the processing and digestion effects. |
| format | info:ar-repo/semantics/artículo |
| id | INTA22865 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | INTA228652025-07-02T14:24:10Z From waste to worth: stability, bioaccessibility, and cellular antioxidant activity of microencapsulated red grape pomace phenolics Lingua, Mariana Soledad Sabatino, María Eugenia Cuatrin, Alejandra Salvucci, Emiliano Blajman, Jesica Boye Bosch, Roxana Beatriz Wunderlin, Daniel Alberto Baroni, María Verónica Orujo de Uva Compuestos Fenólicos Polifenoles Propiedades Antioxidantes Secado por Pulverización Subproductos Grape Pomace Phenolic Compounds Polyphenols Antioxidant Properties Spray Drying By-products BACKGROUND: Red grape pomace (RGP) is a recognized winery by-product due to its phenolic profile with valuable antioxidant power and beneficial health properties. Following the latest trends in food science and technology, this study valorizes the use of RGP to obtain a food ingredient rich in antioxidant phenolics. An integrated approach was proposed, investigating the production by spray drying of easy-to-handle microparticles, rich in stable compounds with antioxidant properties demonstrated after simulated digestion using in vitro assays and Caco-2 cells. The changes in microbiota composition after fermentation were also studied. RESULTS: Among investigated wall materials, maltodextrin/skimmed milk powder (1:1) 300 g L−1 offered the highest drying yield, appropriate moisture, solubility, and adequate microparticle morphology, as well as the best stability of polyphenols. Encapsulation improved the protection of phenolic compounds and the in vitro antioxidant capacity during 120 days of storage at 4 and 25 °C, as compared to those unencapsulated. Microencapsulated polyphenols bioaccessibility was evident in 15 out of 22 compounds initially quantified, with 6.6% potentially absorbed. The polyphenols from microcapsules modulated positively the microbial ecology after colonic fermentation. Those derived from intestinal digestion demonstrated the highest capacity to reduce the reactive oxygen species under oxidative stress conditions in Caco-2 cells. CONCLUSION: RGP could be used in the development of new food ingredients as a potential candidate for health promotion. This represents the first report on the benefits of RGP microcapsules as a food ingredient, validating its final biological effects in a cellular model considering the processing and digestion effects. EEA Rafaela Fil: Lingua, Mariana Soledad. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina Fil: Lingua, Mariana Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina Fil: Sabatino, María Eugenia. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Sabatino, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Paraná; Argentina Fil: Salvucci, Emiliano. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Salvucci, Emiliano. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Blajman, Jesica. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina Fil: Blajman, Jesica. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina Fil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina Fil: Paez, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina Fil: Wunderlin, Daniel Alberto. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Wunderlin, Daniel Alberto. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina Fil: Baroni, María Verónica. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Baroni, María Verónica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina 2025-07-02T14:11:11Z 2025-07-02T14:11:11Z 2025-06 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/22865 https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.70010 0022-5142 1097-0010 https://doi.org/10.1002/jsfa.70010 eng info:eu-repograntAgreement/INTA/2019-PD-E7-I152-001, Alimentos nutracéuticos, funcionales o para regímenes especiales info:eu-repograntAgreement/INTA/2019-PE-E7-I150-001, Aprovechamiento de residuos, descartes y subproductos agroalimentarios y agropecuarios: tecnologías para la obtención de alimentos y bioproductos para cadenas productivas info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Wiley Journal of the Science of Food and Agriculture : 1-13 (First published: 25 June 2025) |
| spellingShingle | Orujo de Uva Compuestos Fenólicos Polifenoles Propiedades Antioxidantes Secado por Pulverización Subproductos Grape Pomace Phenolic Compounds Polyphenols Antioxidant Properties Spray Drying By-products Lingua, Mariana Soledad Sabatino, María Eugenia Cuatrin, Alejandra Salvucci, Emiliano Blajman, Jesica Boye Bosch, Roxana Beatriz Wunderlin, Daniel Alberto Baroni, María Verónica From waste to worth: stability, bioaccessibility, and cellular antioxidant activity of microencapsulated red grape pomace phenolics |
| title | From waste to worth: stability, bioaccessibility, and cellular antioxidant activity of microencapsulated red grape pomace phenolics |
| title_full | From waste to worth: stability, bioaccessibility, and cellular antioxidant activity of microencapsulated red grape pomace phenolics |
| title_fullStr | From waste to worth: stability, bioaccessibility, and cellular antioxidant activity of microencapsulated red grape pomace phenolics |
| title_full_unstemmed | From waste to worth: stability, bioaccessibility, and cellular antioxidant activity of microencapsulated red grape pomace phenolics |
| title_short | From waste to worth: stability, bioaccessibility, and cellular antioxidant activity of microencapsulated red grape pomace phenolics |
| title_sort | from waste to worth stability bioaccessibility and cellular antioxidant activity of microencapsulated red grape pomace phenolics |
| topic | Orujo de Uva Compuestos Fenólicos Polifenoles Propiedades Antioxidantes Secado por Pulverización Subproductos Grape Pomace Phenolic Compounds Polyphenols Antioxidant Properties Spray Drying By-products |
| url | http://hdl.handle.net/20.500.12123/22865 https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.70010 https://doi.org/10.1002/jsfa.70010 |
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