Scholarlink

<p>This study aimed to develop an efficient and sustainable dual-layer microencapsulation system for grape skin extract, a phenolic-rich by-product of the food industry. A spray-chilling process was employed for primary encapsulation with palm oil, followed by a zein-based secondary coating to achieve targeted intestinal release and enhanced oxidative stability. The resulting microcapsules exhibited favorable physicochemical properties, including low moisture content (5.50 ± 0.08%), reduced water activity (0.38 ± 0.02), and high encapsulation efficiency (98.98 ± 1.11%). In vitro gastrointestinal assays revealed a controlled release profile, with minimal resveratrol diffusion in simulated oral and gastric phases, and a pronounced increase under intestinal conditions due to enzymatic lipid degradation. Three-way ANOVA indicated that digestion phase, coating type, and sampling time, as well as all their interactions, significantly affected resveratrol release (<i>p</i> &lt; 0.01). A strong positive correlation (<i>r</i> = 0.91, <i>p</i> &lt; 0.01) between single- and dual-layer systems demonstrated that the additional zein coating slowed the release rate while maintaining a similar release trend. During 60 days of storage, dual-coated microcapsules retained approximately 98% of their initial resveratrol at 4°C, whereas samples kept at 25°C decreased to 81%, accompanied by increased peroxide formation. Two-way ANOVA confirmed significant effects of both storage time and temperature (<i>p</i> &lt; 0.01). Overall, the dual lipid–protein matrix effectively protected resveratrol against oxidative degradation and enabled targeted intestinal delivery, highlighting its potential for valorizing grape by-products as functional food ingredients.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Dual-layer microencapsulation of grape skin extract via spray chilling and fluid-bed coating for targeted intestinal release

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年3月26日

查看全文
  • Zehra Gunel

摘要

This study aimed to develop an efficient and sustainable dual-layer microencapsulation system for grape skin extract, a phenolic-rich by-product of the food industry. A spray-chilling process was employed for primary encapsulation with palm oil, followed by a zein-based secondary coating to achieve targeted intestinal release and enhanced oxidative stability. The resulting microcapsules exhibited favorable physicochemical properties, including low moisture content (5.50 ± 0.08%), reduced water activity (0.38 ± 0.02), and high encapsulation efficiency (98.98 ± 1.11%). In vitro gastrointestinal assays revealed a controlled release profile, with minimal resveratrol diffusion in simulated oral and gastric phases, and a pronounced increase under intestinal conditions due to enzymatic lipid degradation. Three-way ANOVA indicated that digestion phase, coating type, and sampling time, as well as all their interactions, significantly affected resveratrol release (p < 0.01). A strong positive correlation (r = 0.91, p < 0.01) between single- and dual-layer systems demonstrated that the additional zein coating slowed the release rate while maintaining a similar release trend. During 60 days of storage, dual-coated microcapsules retained approximately 98% of their initial resveratrol at 4°C, whereas samples kept at 25°C decreased to 81%, accompanied by increased peroxide formation. Two-way ANOVA confirmed significant effects of both storage time and temperature (p < 0.01). Overall, the dual lipid–protein matrix effectively protected resveratrol against oxidative degradation and enabled targeted intestinal delivery, highlighting its potential for valorizing grape by-products as functional food ingredients.