Microcapsules of grape peel extract as antioxidant vehicle: characterization, bioaccessibility and addition influence in meat model systems
The objective of the present work was to develop and characterize grape peel extract microcapsules from advanced dispersion systems as antioxidant capacity vehicles to enrich meat products. To achieve this, the grape peel extract was firstly obtained and prepared according to each dispersion system:...
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Elsevier
2025-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004962 |
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| author | Abraham Pajuelo Carlos Folgado Celia Moreno Lenin Trujillo-Echeverría Trinidad Perez-Palacios |
| author_facet | Abraham Pajuelo Carlos Folgado Celia Moreno Lenin Trujillo-Echeverría Trinidad Perez-Palacios |
| author_sort | Abraham Pajuelo |
| collection | DOAJ |
| description | The objective of the present work was to develop and characterize grape peel extract microcapsules from advanced dispersion systems as antioxidant capacity vehicles to enrich meat products. To achieve this, the grape peel extract was firstly obtained and prepared according to each dispersion system: i) maltodextrin, ii) alginate, iii) double emulsion, iv) liposomes, followed by spray-drying, to obtain the corresponding microcapsule powders (MDM, AGM, DEM and LPM, respectively). Significant differences (p < 0.05) were observed in most of the analysed parameters among the different microcapsule types, although no single type of microcapsules achieved optimum values across all parameters. Liposome-based microcapsules were the most convenient, as they achieved satisfactory results for most quality parameters, especially microencapsulation efficiency (40.85 %), antioxidant capacity (0.011 mM Tolox, g microcapsules), and bioaccessibility (99.60 %). Due to that, this type of grape peel extract microcapsules was subsequently tested in meat model systems, minimally influenced on the usual changes that take during the processing or storage in dry-cured meat model systems, while it achieved to considerably increase the antioxidant capacity, oxidation stability and bioaccessibility of the natural antioxidant extract, thus, improving nutritional, functional and technological quality of the enriched meat product. |
| format | Article |
| id | doaj-art-24392a24344147daaecec7d1a3b787cd |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-24392a24344147daaecec7d1a3b787cd2025-08-20T03:09:33ZengElsevierApplied Food Research2772-50222025-12-015210119110.1016/j.afres.2025.101191Microcapsules of grape peel extract as antioxidant vehicle: characterization, bioaccessibility and addition influence in meat model systemsAbraham Pajuelo0Carlos Folgado1Celia Moreno2Lenin Trujillo-Echeverría3Trinidad Perez-Palacios4Corresponding author.; Meat and Meat Products Universitary Institute (IProCar), Faculty of Veterinary, University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, SpainMeat and Meat Products Universitary Institute (IProCar), Faculty of Veterinary, University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, SpainMeat and Meat Products Universitary Institute (IProCar), Faculty of Veterinary, University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, SpainMeat and Meat Products Universitary Institute (IProCar), Faculty of Veterinary, University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, SpainMeat and Meat Products Universitary Institute (IProCar), Faculty of Veterinary, University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, SpainThe objective of the present work was to develop and characterize grape peel extract microcapsules from advanced dispersion systems as antioxidant capacity vehicles to enrich meat products. To achieve this, the grape peel extract was firstly obtained and prepared according to each dispersion system: i) maltodextrin, ii) alginate, iii) double emulsion, iv) liposomes, followed by spray-drying, to obtain the corresponding microcapsule powders (MDM, AGM, DEM and LPM, respectively). Significant differences (p < 0.05) were observed in most of the analysed parameters among the different microcapsule types, although no single type of microcapsules achieved optimum values across all parameters. Liposome-based microcapsules were the most convenient, as they achieved satisfactory results for most quality parameters, especially microencapsulation efficiency (40.85 %), antioxidant capacity (0.011 mM Tolox, g microcapsules), and bioaccessibility (99.60 %). Due to that, this type of grape peel extract microcapsules was subsequently tested in meat model systems, minimally influenced on the usual changes that take during the processing or storage in dry-cured meat model systems, while it achieved to considerably increase the antioxidant capacity, oxidation stability and bioaccessibility of the natural antioxidant extract, thus, improving nutritional, functional and technological quality of the enriched meat product.http://www.sciencedirect.com/science/article/pii/S2772502225004962Natural antioxidant extractMicroencapsulationLiposomesMeat productsFunctional propertiesIn vitro digestion |
| spellingShingle | Abraham Pajuelo Carlos Folgado Celia Moreno Lenin Trujillo-Echeverría Trinidad Perez-Palacios Microcapsules of grape peel extract as antioxidant vehicle: characterization, bioaccessibility and addition influence in meat model systems Applied Food Research Natural antioxidant extract Microencapsulation Liposomes Meat products Functional properties In vitro digestion |
| title | Microcapsules of grape peel extract as antioxidant vehicle: characterization, bioaccessibility and addition influence in meat model systems |
| title_full | Microcapsules of grape peel extract as antioxidant vehicle: characterization, bioaccessibility and addition influence in meat model systems |
| title_fullStr | Microcapsules of grape peel extract as antioxidant vehicle: characterization, bioaccessibility and addition influence in meat model systems |
| title_full_unstemmed | Microcapsules of grape peel extract as antioxidant vehicle: characterization, bioaccessibility and addition influence in meat model systems |
| title_short | Microcapsules of grape peel extract as antioxidant vehicle: characterization, bioaccessibility and addition influence in meat model systems |
| title_sort | microcapsules of grape peel extract as antioxidant vehicle characterization bioaccessibility and addition influence in meat model systems |
| topic | Natural antioxidant extract Microencapsulation Liposomes Meat products Functional properties In vitro digestion |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225004962 |
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