Abstract
Grape pomace (seed, skin and stem) is a winery byproduct with high levels of biologically active compounds, such as antioxidants and antimicrobials, that could be converted into high added-value products. Since these components are easily degraded by oxygen, light and high temperature exposure, stabilization is important, for instance, by a microencapsulation process. Therefore, the objective of this study was to investigate the influence on the particle characteristics of the operational conditions applied in the Supercritical Anti-Solvent (SAS) process for the co-precipitation of grape pomace extract and poly(-lactic-co-glycolic acid) (PLGA). The morphology and size of the particles formed, their stability and thermal profile were evaluated, and also the co-precipitation efficiency. The conditions studied allowed the production of microparticles with spherical shape for all operational conditions, with estimated particle size between 4 ± 2 and 11 ± 5 µm, and very good co-precipitation efficiencies (up to 94.4 ± 0.6%). The co-precipitated extract presented higher stability compared to the crude extract, indicating the effectiveness of the co-precipitation process and coating material against degradation processes.
Highlights
The hazard attributed to synthetic food additives for human health is leading to their replacement by natural products
Besides the particle size similarity (p < 0.05) among the different samples, the increase of pressure showed a tendency of reducing grape pomace estimated particle size, which can be explained by the thermodynamics aspects of the Supercritical Anti-Solvent (SAS) system
All the SAS operational conditions studied allowed the production of grape pomace extract + poly(-lactic-coglycolic acid) (PLGA) microparticles with spherical shape using CO2 as supercritical anti-solvent, but with a high level of agglomeration in most of the conditions applied
Summary
The hazard attributed to synthetic food additives for human health is leading to their replacement by natural products. According to the wine industry, each 100 liters of red wine produced results in 17 kg of grape pomace composed of seed, skin and stem - and usually it is disposed as compost. This residue still contains a high content of phenolic compounds, phytosterols, antimicrobial agents and fatty acids (Pinelo et al, 2006; Campos et al, 2008; Ul’chenko et al, 2009; Oliveira et al, 2013; Mezzomo et al, 2013b). The possibility of converting the large amount of winery residue into value-added products, encourages studies related to the production of functional ingredients from grape pomace (Oliveira et al, 2013; Mezzomo et al, 2013b)
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