Physical, chemical, and biological evaluation of nanoparticles containing phenolic compounds from wine production residues

Abstract

The objective of the study was to perform the nanoencapsulation of phenolic compounds from wine residues and to evaluate the in vitro antioxidant activity and simulated gastrointestinal digestion of the particles, as well as the in vivo influence on oxidative stress and longevity in Caenorhabditis elegans. Nanoparticles were formulated and produced using spray drying, freeze drying, and low-energy emulsion. The content of anthocyanins, phenolic compounds, and total flavonoids; as well as in vitro antioxidant activity, particle size and morphology of the nanoparticles were assessed. The highest bioactivity was observed for nanoparticles formulated using Shiraz and Merlot extracts, being confirmed in the simulated gastrointestinal digestion. The in vivo assays revealed that Shiraz nanoparticles acted as pro-oxidants with no resistance to oxidative stress and caused decreased longevity. Conversely, Merlot nanoparticles showed high resistance to oxidative stress and increased the longevity of C. elegans, to a maximum survival of 37 days. Practical applications The nanoparticles of phenolic winemaking residues were evaluated. They presented antioxidant activity and showed a good gastrointestinal performance. In addition, the nanoparticles of wine residues would influence positively lifespan of Caenorhabditis elegans. In this way, this study can contribute for the utilization of this type of residue in food applications.