Extraction, purification of bioactive trans-resveratrol from grape pomace as factory waste, and enhancement of bioavailability through encapsulation technology
Küçük Resim Yok
Tarih
2025
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Trans-Resveratrol is a key phenolic compound with known health benefits but suffers from low bioavailability and instability. Its encapsulation is challenging due to its polarity. In this study, trans-resveratrol was isolated, purified, and structurally characterized from grape pomace, a wine industry by-product, using LC-MS/MS, HPLC-PDA, and 1H NMR. To improve its stability and solubility, nanoencapsulation was carried out with lecithin via lyophilization. The resulting nanoparticles had sizes below 160 nm, a PDI under 0.5, and high colloidal stability as shown by zeta potential analysis. In vitro release tests in simulated gastric and intestinal fluids revealed enhanced release for the lecithin-encapsulated formulation, achieving up to 80 % in intestinal conditions, unlike free trans-resveratrol. These findings suggest that grape pomace is a valuable source of bioactive compounds and that lecithin-based nanoencapsulation offers a promising strategy to enhance the delivery and bioavailability of trans-resveratrol. © 2025 Elsevier B.V., All rights reserved.
Açıklama
Anahtar Kelimeler
Extraction, Flash Chromatography, Grape Pomace, Lecithin, Trans-resveratrol, Biochemistry, Chromatography, Purification, Wine, Bioactives, Encapsulation Technology, Extraction Purifications, Flash Chromatography, Grape Pomace, Health Benefits, Nano-encapsulation, Phenolic Compounds, Trans-resveratrol, Wine Industry, Extraction, Lecithin
Kaynak
Food Chemistry
WoS Q Değeri
Scopus Q Değeri
Q1
Cilt
495
