Please use this identifier to cite or link to this item:
http://hdl.handle.net/2445/182691
Title: | Encapsulation of Phenolic Compounds from a Grape Cane Pilot-Plant Extract in Hydroxypropyl Beta-Cyclodextrin and Maltodextrin by Spray Drying |
Author: | Escobar Avello, Danilo Avendaño-Godoy, Javier Santos, Jorge Lozano-Castellón, Julián Mardones, Claudia von Baer, D. Luengo, Javiana Lamuela Raventós, Rosa Ma. Vallverdú i Queralt, Anna Gómez-Gaete, Carolina |
Keywords: | Transformacions de Fourier Espectroscòpia infraroja Fourier transformations Infrared spectroscopy |
Issue Date: | May-2021 |
Publisher: | MDPI |
Abstract: | Grape canes, the main byproducts of the viticulture industry, contain high-value bioactive phenolic compounds, whose application is limited by their instability and poorly solubility in water. Encapsulation in cyclodextrins allows these drawbacks to be overcome. In this work, a grape cane pilot-plant extract (GCPPE) was encapsulated in hydroxypropyl beta-cyclodextrin (HP-β-CD) by a spray-drying technique and the formation of an inclusion complex was confirmed by microscopy and infrared spectroscopy. The phenolic profile of the complex was analyzed by LC-ESI-LTQ-Orbitrap-MS and the encapsulation efficiency of the phenolic compounds was determined. A total of 42 compounds were identified, including stilbenes, flavonoids, and phenolic acids, and a complex of (epi)catechin with β-CD was detected, confirming the interaction between polyphenols and cyclodextrin. The encapsulation efficiency for the total extract was 80.5 ± 1.1%, with restrytisol showing the highest value (97.0 ± 0.6%) and (E)-resveratrol (32.7 ± 2.8%) the lowest value. The antioxidant capacity of the inclusion complex, determined by ORAC-FL, was 5300 ± 472 µmol TE/g DW, which was similar to the value obtained for the unencapsulated extract. This formulation might be used to improve the stability, solubility, and bioavailability of phenolic compounds of the GCPPE for water-soluble food and pharmaceutical applications. |
Note: | Reproducció del document publicat a: https://doi.org/10.3390/antiox10071130 |
It is part of: | Antioxidants, 2021, vol. 10, num. 7, p. 1130 |
URI: | http://hdl.handle.net/2445/182691 |
Related resource: | https://doi.org/10.3390/antiox10071130 |
ISSN: | 2076-3921 |
Appears in Collections: | Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
716175.pdf | 1.07 MB | Adobe PDF | View/Open |
This item is licensed under a Creative Commons License