Karagul, PınarUǧraş, Halil Ibráhim2025-10-112025-10-112025978354069933097816194212570308-81461873-7072https://doi.org/10.1016/j.foodchem.2025.146352https://hdl.handle.net/20.500.12684/21294Trans-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.en10.1016/j.foodchem.2025.146352info:eu-repo/semantics/closedAccessExtractionFlash ChromatographyGrape PomaceLecithinTrans-resveratrolBiochemistryChromatographyPurificationWineBioactivesEncapsulation TechnologyExtraction PurificationsFlash ChromatographyGrape PomaceHealth BenefitsNano-encapsulationPhenolic CompoundsTrans-resveratrolWine IndustryExtractionLecithinArticle4952-s2.0-105016880424Q1