engleski

Influence of different coatings on the encapsulation efficiency of total phenolic compounds from cabernet sauvignon grape pomace extract

Encapsulation is the process of preserving an active substance using a coating. The choice of coating material depends on the desired encapsulation effect (odor and taste masking, protection against degrading, controlled release, etc.). Grape pomace is a production residue in the grape processing, which is a rich source of biologically active phenolic compounds characterized by multiple pharmacological effects. The aim of this study was to investigate the influence of the use of different coatings on the encapsulation efficiency (EE) of total phenolic compounds (TPC) from red grape pomace extract of the variety Cabernet Sauvignon. Encapsulation was performed by ionic gelation method and several coatings were used: sodium alginate (SA), chitosan (CS), gum Arabica (GA), maltodextrin (MD), and gum Tragacanth (GT). EE was calculated from the content of encapsulated and free phenolic compounds. The average content of total phenolic compounds from grape pomace extract was 186.96 mgGAE/gext. The EE was higher than 50% for all the coatings used. SA (3%) in combination with the addition of different concentrations of CS (0.5%, 1%, 1.5%) was the best choice for encapuslation grape pomace extracts under experimental conditions, and the highest EE (75.47%) was obtained when 3% SA and 0.5% CS was used.

grape pomace ; polyphenols ; ionic gelation ; encapsulation efficiency

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