Extraction, purification of bioactive trans-resveratrol from grape pomace as factory waste, and enhancement of bioavailability through encapsulation technology

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dc.contributor.authorKaragul, Pınar
dc.contributor.authorUǧraş, Halil Ibráhim
dc.date.accessioned2025-10-11T20:45:20Z
dc.date.available2025-10-11T20:45:20Z
dc.date.issued2025
dc.departmentDüzce Üniversitesien_US
dc.description.abstractTrans-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.en_US
dc.identifier.doi10.1016/j.foodchem.2025.146352
dc.identifier.isbn9783540699330
dc.identifier.isbn9781619421257
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.scopus2-s2.0-105016880424en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2025.146352
dc.identifier.urihttps://hdl.handle.net/20.500.12684/21294
dc.identifier.volume495en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzKA_Scopus_20250911
dc.subjectExtractionen_US
dc.subjectFlash Chromatographyen_US
dc.subjectGrape Pomaceen_US
dc.subjectLecithinen_US
dc.subjectTrans-resveratrolen_US
dc.subjectBiochemistryen_US
dc.subjectChromatographyen_US
dc.subjectPurificationen_US
dc.subjectWineen_US
dc.subjectBioactivesen_US
dc.subjectEncapsulation Technologyen_US
dc.subjectExtraction Purificationsen_US
dc.subjectFlash Chromatographyen_US
dc.subjectGrape Pomaceen_US
dc.subjectHealth Benefitsen_US
dc.subjectNano-encapsulationen_US
dc.subjectPhenolic Compoundsen_US
dc.subjectTrans-resveratrolen_US
dc.subjectWine Industryen_US
dc.subjectExtractionen_US
dc.subjectLecithinen_US
dc.titleExtraction, purification of bioactive trans-resveratrol from grape pomace as factory waste, and enhancement of bioavailability through encapsulation technologyen_US
dc.typeArticleen_US

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