From waste to worth: stability, bioaccessibility, and cellular antioxidant activity of microencapsulated red grape pomace phenolics
- Autores
- Lingua, Mariana Soledad; Sabatino, María Eugenia; Cuatrin, Alejandra; Salvucci, Emiliano; Blajman, Jesica; Boye Bosch, Roxana Beatriz; Wunderlin, Daniel Alberto; Baroni, María Verónica
- Año de publicación
- 2025
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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 - Fuente
- Journal of the Science of Food and Agriculture : 1-13 (First published: 25 June 2025)
- Materia
-
Orujo de Uva
Compuestos Fenólicos
Polifenoles
Propiedades Antioxidantes
Secado por Pulverización
Subproductos
Grape Pomace
Phenolic Compounds
Polyphenols
Antioxidant Properties
Spray Drying
By-products - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
.jpg)
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/22865
Ver los metadatos del registro completo
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From waste to worth: stability, bioaccessibility, and cellular antioxidant activity of microencapsulated red grape pomace phenolicsLingua, Mariana SoledadSabatino, María EugeniaCuatrin, AlejandraSalvucci, EmilianoBlajman, JesicaBoye Bosch, Roxana BeatrizWunderlin, Daniel AlbertoBaroni, María VerónicaOrujo de UvaCompuestos FenólicosPolifenolesPropiedades AntioxidantesSecado por PulverizaciónSubproductosGrape PomacePhenolic CompoundsPolyphenolsAntioxidant PropertiesSpray DryingBy-productsBACKGROUND: 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 RafaelaFil: Lingua, Mariana Soledad. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Lingua, Mariana Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Sabatino, María Eugenia. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Sabatino, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Paraná; ArgentinaFil: Salvucci, Emiliano. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Salvucci, Emiliano. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Blajman, Jesica. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Blajman, Jesica. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Paez, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Wunderlin, Daniel Alberto. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Wunderlin, Daniel Alberto. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; ArgentinaFil: Baroni, María Verónica. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Baroni, María Verónica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; ArgentinaWiley2025-07-02T14:11:11Z2025-07-02T14:11:11Z2025-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/22865https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.700100022-51421097-0010https://doi.org/10.1002/jsfa.70010Journal of the Science of Food and Agriculture : 1-13 (First published: 25 June 2025)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2019-PD-E7-I152-001, Alimentos nutracéuticos, funcionales o para regímenes especialesinfo: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 productivasinfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-23T11:19:36Zoai:localhost:20.500.12123/22865instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-23 11:19:37.074INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
| dc.title.none.fl_str_mv |
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 |
| spellingShingle |
From waste to worth: stability, bioaccessibility, and cellular antioxidant activity of microencapsulated red grape pomace phenolics Lingua, Mariana Soledad Orujo de Uva Compuestos Fenólicos Polifenoles Propiedades Antioxidantes Secado por Pulverización Subproductos Grape Pomace Phenolic Compounds Polyphenols Antioxidant Properties Spray Drying By-products |
| title_short |
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_sort |
From waste to worth: stability, bioaccessibility, and cellular antioxidant activity of microencapsulated red grape pomace phenolics |
| dc.creator.none.fl_str_mv |
Lingua, Mariana Soledad Sabatino, María Eugenia Cuatrin, Alejandra Salvucci, Emiliano Blajman, Jesica Boye Bosch, Roxana Beatriz Wunderlin, Daniel Alberto Baroni, María Verónica |
| author |
Lingua, Mariana Soledad |
| 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_role |
author |
| author2 |
Sabatino, María Eugenia Cuatrin, Alejandra Salvucci, Emiliano Blajman, Jesica Boye Bosch, Roxana Beatriz Wunderlin, Daniel Alberto Baroni, María Verónica |
| author2_role |
author author author author author author author |
| dc.subject.none.fl_str_mv |
Orujo de Uva Compuestos Fenólicos Polifenoles Propiedades Antioxidantes Secado por Pulverización Subproductos Grape Pomace Phenolic Compounds Polyphenols Antioxidant Properties Spray Drying By-products |
| topic |
Orujo de Uva Compuestos Fenólicos Polifenoles Propiedades Antioxidantes Secado por Pulverización Subproductos Grape Pomace Phenolic Compounds Polyphenols Antioxidant Properties Spray Drying By-products |
| dc.description.none.fl_txt_mv |
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 |
| 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. |
| publishDate |
2025 |
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2025-07-02T14:11:11Z 2025-07-02T14:11:11Z 2025-06 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
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eng |
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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 |
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