Microencapsulation of Antioxidant Extract from Grape Peel for Food Addition: Bioaccessibility Assessment

Abstract

The objective of the present work was to develop and characterize grape peel extract microcapsules from advance dispersion systems as antioxidant capacity vehicles to enrich meat products. For that, the grape peel extract was prepared and subjected to four different preparations: i) mixing with maltodextrin solution (MD), ii) mixing with alginate solution (AG), ii) adding into a double emulsion (DE), iv) adding into liposomes (LP). These preparations were finally spray-dried to obtain the corresponding microcapsule powder of MD, AG, DE and LP. Significant differences were found in most analysed parameters although any type of microcapsules obtained optimum values for all of them. Those microcapsules based on liposomes were the most convenient since they obtained quite satisfactory results for most quality parameters, especially microencapsulation efficiency, antioxidant capacity, and bioaccessibility. Due to that, this type of grape peel extract microcapsules was subsequently tested in meat model systems, not influencing in a great extent 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.

Keywords: Natural antioxidant extract, microencapsulation, liposomes, Meat products, functional properties, in vitro digestion