Polyphenols encapsulation obtained from the grape residue by supercritical antisolvent technique: powder characterization, chemical stability and controlled release study in simulated gastrointestinal fluids

• Grant number: 19/12372-6
• Support Opportunities: Scholarships abroad - Research Internship - Post-doctor
• Effective date (Start): October 01, 2019
• Effective date (End): September 30, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Mário Roberto Maróstica Junior
• Grantee: Ana Paula da Fonseca Machado
• Supervisor: Enrique Martinez de La Ossa Fernández
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Research place: Universidad de Cádiz, Puerto Real (UCA), Spain
• Associated to the scholarship: 17/23657-6 - Development of microparticles containing grape skin extract through the emerging technique SAS and evaluation of their antioxidant and anti-inflammatory effects in the treatment of induced Colitis in rats, BP.PD

Abstract

The vegetal residue generated by the wine industry has been recognized as an excellent source of bioactive compounds due to its expressive amount of polyphenols (in particular anthocyanins), which have been shown to have several biological activities, such as anti-inflammatory, antioxidant, anticancer and antimicrobial. However, many times the efficiency of dietary polyphenols is limited due to their low stability to environmental conditions during processing, storage and severe conditions of acidity and alkalinity. In addition, many of them have poor aqueous solubility and low bioavailability in certain target regions after oral administration. In order to overcome these problems, the development of encapsulation systems through non-thermal, environmentally and humanly safe emerging techniques becomes an interesting alternative. In this context, this project aims to encapsulate phenolic compounds obtained from grape residue generated from the vinification process through the supercritical antisolvent (SAS) emerging technique. In order to achieve this objective, the project was strategically structured in five steps: i) extraction and characterization of the extract rich in phenolic compounds; ii) encapsulation of polyphenols by SAS technique and characterization of microparticles; iii) encapsulation using different encapsulating materials; iv) chemical stability study of the microparticles; and v) controlled release study in simulated gastrointestinal fluids. By performing these steps, it is expected that the microparticles produced by the SAS technique have different characteristics and with great potential to be applied in the food and pharmaceutical industry. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

MACHADO, ANA PAULA DA FONSECA; MONTES, ANTONIO; VALOR, DIEGO. Co-precipitation of grape residue extract using sub- and supercritical CO2 technology. JOURNAL OF CO2 UTILIZATION, v. 61, p. 14-pg., 2022-04-26. (19/12372-6, 17/23657-6)