In Vitro Bioaccessibility Assessment of Phenolic Compounds from Encapsulated Grape Pomace Extract by Ionic Gelation

• Published in: Molecules (Basel, Switzerland) Switzerland), 2023-07, Vol.28 (13), p.5285
• Main Authors: Martinović, Josipa, Lukinac, Jasmina, Jukić, Marko, Ambrus, Rita, Planinić, Mirela, Šelo, Gordana, Klarić, Ana-Marija, Perković, Gabriela, Bucić-Kojić, Ana
• Format: Article
• Language: English
• Subjects: Alginates - chemistry; Alginic acid; bioaccessibility; Bioavailability; Biological Availability; Capsules; Chemical composition; Chitosan; Chromatography, High Pressure Liquid; Coatings; Coumaric acid; Dietary supplements; Digestion; Digestive system; Dihydroxybenzoic acid; Encapsulation; Enzymes; Epicatechin; Food; Gallic acid; Gastrointestinal tract; Gelatin; Gelatin - chemistry; grape pomace extract; Grapes; Health promotion; Hydrogels; In Vitro Techniques; Intestine; ionic gelation; Lignin; Microscopy, Electron, Scanning; Microspheres; natural coatings; Oral administration; Oxidation; Particle Size; Phenolic compounds; Phenols; Phenols - chemistry; Phenols - pharmacokinetics; Physicochemical properties; Plant Extracts - chemistry; Plant Extracts - pharmacokinetics; Proteins; Resveratrol; Scanning electron microscopy; Sodium alginate; Vitis - chemistry
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules28135285

Grape pomace is a by-product of winemaking characterized by a rich chemical composition from which phenolics stand out. Phenolics are health-promoting agents, and their beneficial effects depend on their bioaccessibility, which is influenced by gastrointestinal digestion. The effect of encapsulating phenol-rich grape pomace extract (PRE) with sodium alginate (SA), a mixture of SA with gelatin (SA-GEL), and SA with chitosan (SA-CHIT) on the bioaccessibility index ( ) of phenolics during simulated digestion in vitro was studied. A total of 27 individual phenolic compounds (IPCs) were quantified by UHPLC. The addition of a second coating to SA improved the encapsulation efficiency ( ), and the highest was obtained for SA-CHIT microbeads (56.25%). Encapsulation affected the physicochemical properties (size, shape and texture, morphology, crystallinity) of the produced microbeads, which influenced the delivery of phenolics to the intestine and their . Thus, SA-GEL microbeads had the largest size parameters, as confirmed by scanning electron microscopy (SEM), and the highest for total phenolic compounds and IPCs (gallic acid, 3,4-dihydroxybenzoic acid and -coumaric acid, epicatechin, and gallocatechin gallate) ranged from 96.20 to 1011.3%. The results suggest that encapsulated PRE has great potential to be used as a functional ingredient in products for oral administration.