This study investigated a novel nature derived encapsulation approach using a winery by-product grape skin powder (GSP) to enhance the loading, stability and bioaccessibility of resveratrol. The rapid vacuum infusion method provides high encapsulation yield (1 mg/g) of trans-resveratrol (trans-Res) in GSP. The encapsulation was validated using fluorescence multiphoton imaging and spectroscopic quantification of resveratrol in GSP. The photostability of non-encapsulated and encapsulated trans-Res in GSP under UVA light were evaluated. Naturally present UV-shielding pigments in GSP completely prevented the photodegradation of highly light sensitive trans-Res to the cis-isomer. The role of GSP as microcarrier for controlled delivery of trans-Res in gastrointestinal tract were evaluated under the simulated gastric, intestinal (at low and high bile salts), and sequential (gastric followed by intestinal) conditions. The release of trans-Res from GSP was ~ 45 % during gastric, ~ 70 % during sequential intestinal at low bile salts and ~ 90 % during sequential intestinal digestion at high bile salts. Interestingly, even after sequential digestion at extreme condition of intestinal bile salts, 0.1 mg trans-Res/g of GSP which is far more than the encapsulation yield of engineered emulsions would be available to deliver in colon. Furthermore, the release of anthocyanin and non-anthocyanin polyphenols naturally available in GSP as microcarriers were estimated during simulated gastrointestinal digestion. The simultaneous release of these health promoting polyphenols from GSP microcarriers along with the release of infused trans-Res may provide the synergistic health effects. In summary, this research illustrates a novel approach to utilize food by-products to enhance stability and bioaccessibility of bioactive compounds.

Enhanced stability and bioaccessibility of resveratrol infused in grape skin powder

2019 Fall National Meeting

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