Location: Healthy Processed Foods ResearchTitle: Infusion of trans-resveratrol in micron-scale grape skin powder for enhanced stability and bioaccessibility
|RAI, REWA - University Of California, Davis|
|MERRELL, CAROLINE - Jackson Family Wines|
|Yokoyama, Wallace - Wally|
|NITIN, NITIN - University Of California, Davis|
Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/17/2020
Publication Date: 8/19/2020
Citation: Rai, R., Merrell, C., Yokoyama, W.H., Nitin, N. 2020. Infusion of trans-resveratrol in micron-scale grape skin powder for enhanced stability and bioaccessibility. Food Chemistry. 340:127894. https://doi.org/10.1016/j.foodchem.2020.127894.
Interpretive Summary: Many beneficial bioactive compounds in foods are sensitive to acidity, light, oxygen and other environmental stressors. Trans-resveratrol, a compound found in grapes, blueberries and other fruits, has been shown to have beneficial health properties. However, trans-resveratrol is sensitive to light and acidity. In order to protect trans-resveratrol from environmental damage a process was developed to encapsulate it in grape skin cell ghosts. The cytoplasmic contents were removed and trans-resveratrol infused by a vacuum method. The encapsulated resveratrol was partially released in the stomach but mostly in the intestine.
Technical Abstract: A novel delivery system using micron-scale grape skin powder (GSP) was developed that enhanced loading, stability and bioaccessibility of trans-resveratrol (trans-Res). Vacuum assisted infusion of GSP results in a high yield (~1 mg/g) of trans-Res and improved photostability of infused trans-Res in GSP exposed to UV-A light. The release of trans-Res from GSP was ~ 45% during gastric digestion and the total release in the intestinal phase during sequential digestion processes using low and high bile salts was ~ 70% and ~ 90%, respectively. Moreover, the release of endogenous polyphenols in GSP during simulated gastrointestinal digestion was similar to the release profile of infused resveratrol, suggesting strong interactions of infused resveratrol with the GSP matrix. In summary, this research illustrates a novel approach to utilize food by-products to enhance stability and bioaccessibility of bioactive compounds.