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.
Highlights
IntroductionThe generation of food and agricultural waste is a growing problem, with negative impacts on the economy, environment, and human health
Phenolic compounds from a grape cane pilot-plant extract were successfully encapsulated in an inclusion complex (GCPPE +HP-β-CD+MD)
A complex ofcatechin and β-CD was detected by mass spectrometry, which confirmed the interaction between polyphenols and cyclodextrin
Summary
The generation of food and agricultural waste is a growing problem, with negative impacts on the economy, environment, and human health. The integral valorization of these wastes by conversion into bioenergy or recovery of chemical compounds for biobased products is a technological challenge for achieving a circular economy. Alternative ways of disposing of food waste include the valorization of byproducts as a source of phenolic compounds used to fortify high-consumption foods or to formulate new functional foods [1].
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