Encapsulation of grape seed phenolics from winemaking byproducts in hydrogel microbeads – Impact of food matrix and processing on the inhibitory activity towards α-glucosidase
Articolo
Data di Pubblicazione:
2020
Citazione:
Encapsulation of grape seed phenolics from winemaking byproducts in hydrogel microbeads – Impact of food matrix and processing on the inhibitory activity towards α-glucosidase / D. Pedrali, S. Barbarito, V. Lavelli. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 133(2020 Nov), pp. 109952.1-109952.7. [10.1016/j.lwt.2020.109952]
Abstract:
Hydrogel-based encapsulation systems were developed for grape seed phenolics recovered from winemaking
byproducts. Proanthocyanidins, monomeric flavanols, flavonols and anthocyanins were extracted from grape
seeds with 60% ethanol. Encapsulation of solubilized grape seed phenolics in microbeads with alginate-Ca++ or
alginate-chitosan-Ca++ achieved efficiency of 78 and 92%, respectively, higher than those of pure catechin and
proanthocyanidins.
Encapsulated phenolics showed inhibitory activity towards the brush border enzyme α-glucosidase, which was
chosen as a model bioactivity assay. Grape seed phenolics were retained in the hydrogel structure after mixing of
the microbeads with bovine milk or rice drink, pasteurization of these beverages to achieve 7 decimal reductions
of Mycobacterium avium subsp. paratubercolosis (equivalent to 72 ◦C for 91 s) as well as after intense heat
treatment of the rice beverage to achieve 7 decimal reductions of Bacillus cereus (95 ◦C for 20 min).
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Grape seeds; Alginate; Chitosan; α-glucosidase; Encapsulation
Elenco autori:
D. Pedrali, S. Barbarito, V. Lavelli
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