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Bioactive Compounds from BRS Violet Grape Pomace: An Approach of Extraction and Microencapsulation, Stability Protection and Food Application
Microencapsulating phenolic compounds and anthocyanins from grape pomace, a by-product of the food industry, is attractive because of the many beneficial health effects associated with these compounds. At first, we evaluated the cultivar BRS Violeta using microencapsulation, indicating the degree of...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10537171/ https://www.ncbi.nlm.nih.gov/pubmed/37765341 http://dx.doi.org/10.3390/plants12183177 |
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author | Romanini, Edilson Bruno Rodrigues, Leticia Misturini Stafussa, Ana Paula Cantuaria Chierrito, Talita Perez Teixeira, Aline Finger Corrêa, Rúbia Carvalho Gomes Madrona, Grasiele Scaramal |
author_facet | Romanini, Edilson Bruno Rodrigues, Leticia Misturini Stafussa, Ana Paula Cantuaria Chierrito, Talita Perez Teixeira, Aline Finger Corrêa, Rúbia Carvalho Gomes Madrona, Grasiele Scaramal |
author_sort | Romanini, Edilson Bruno |
collection | PubMed |
description | Microencapsulating phenolic compounds and anthocyanins from grape pomace, a by-product of the food industry, is attractive because of the many beneficial health effects associated with these compounds. At first, we evaluated the cultivar BRS Violeta using microencapsulation, indicating the degree of innovation in the present research. This study aims to microencapsulate grape pomace extract in a combination of maltodextrin and xanthan gum via lyophilization, and determine the protective effect of this microcapsule on the phenolic compounds and anthocyanins. Thus, the microcapsule stability was determined over 120 days, under different temperature conditions (4 and 25 °C) and in the presence or absence of light. Additionally, a gelatin application test was performed to investigate the effect of the microcapsule on color stability. When comparing the extract versus microcapsules, the microcapsule results were better both for total anthocyanins (1.69 to 1.54-fold) and total phenolic compounds (3.06 to 1.74-fold), indicating a longer half-life after encapsulation. The microcapsule application in gelatin demonstrated that the encapsulating matrix retained the color for 30 days. Thus, the encapsulation method can be recommended to preserve the bioactive compounds and the coloration in food products such as gelatin. |
format | Online Article Text |
id | pubmed-10537171 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-105371712023-09-29 Bioactive Compounds from BRS Violet Grape Pomace: An Approach of Extraction and Microencapsulation, Stability Protection and Food Application Romanini, Edilson Bruno Rodrigues, Leticia Misturini Stafussa, Ana Paula Cantuaria Chierrito, Talita Perez Teixeira, Aline Finger Corrêa, Rúbia Carvalho Gomes Madrona, Grasiele Scaramal Plants (Basel) Article Microencapsulating phenolic compounds and anthocyanins from grape pomace, a by-product of the food industry, is attractive because of the many beneficial health effects associated with these compounds. At first, we evaluated the cultivar BRS Violeta using microencapsulation, indicating the degree of innovation in the present research. This study aims to microencapsulate grape pomace extract in a combination of maltodextrin and xanthan gum via lyophilization, and determine the protective effect of this microcapsule on the phenolic compounds and anthocyanins. Thus, the microcapsule stability was determined over 120 days, under different temperature conditions (4 and 25 °C) and in the presence or absence of light. Additionally, a gelatin application test was performed to investigate the effect of the microcapsule on color stability. When comparing the extract versus microcapsules, the microcapsule results were better both for total anthocyanins (1.69 to 1.54-fold) and total phenolic compounds (3.06 to 1.74-fold), indicating a longer half-life after encapsulation. The microcapsule application in gelatin demonstrated that the encapsulating matrix retained the color for 30 days. Thus, the encapsulation method can be recommended to preserve the bioactive compounds and the coloration in food products such as gelatin. MDPI 2023-09-05 /pmc/articles/PMC10537171/ /pubmed/37765341 http://dx.doi.org/10.3390/plants12183177 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Romanini, Edilson Bruno Rodrigues, Leticia Misturini Stafussa, Ana Paula Cantuaria Chierrito, Talita Perez Teixeira, Aline Finger Corrêa, Rúbia Carvalho Gomes Madrona, Grasiele Scaramal Bioactive Compounds from BRS Violet Grape Pomace: An Approach of Extraction and Microencapsulation, Stability Protection and Food Application |
title | Bioactive Compounds from BRS Violet Grape Pomace: An Approach of Extraction and Microencapsulation, Stability Protection and Food Application |
title_full | Bioactive Compounds from BRS Violet Grape Pomace: An Approach of Extraction and Microencapsulation, Stability Protection and Food Application |
title_fullStr | Bioactive Compounds from BRS Violet Grape Pomace: An Approach of Extraction and Microencapsulation, Stability Protection and Food Application |
title_full_unstemmed | Bioactive Compounds from BRS Violet Grape Pomace: An Approach of Extraction and Microencapsulation, Stability Protection and Food Application |
title_short | Bioactive Compounds from BRS Violet Grape Pomace: An Approach of Extraction and Microencapsulation, Stability Protection and Food Application |
title_sort | bioactive compounds from brs violet grape pomace: an approach of extraction and microencapsulation, stability protection and food application |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10537171/ https://www.ncbi.nlm.nih.gov/pubmed/37765341 http://dx.doi.org/10.3390/plants12183177 |
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