Microencapsulation of grape phenolic compounds using whey proteins as a carrier vehicle

Abstract

Background and Objective: Polyphenols are natural antioxidants have proved to be effective for inhibiting different human diseases such as several types of cancer, coronary artery and cardiovascular diseases, The aim of this work is utilization of whey proteins (WP) with maltodextrin (MD) as wall material for microencapsulated of grape pomace polyphenols. Materials and Methods: Polyphenols were extracted from prepared grape pomace (skin and seed). Water extracted polyphenols were assessment. Microencapsulation of polyphenols was followed using Whey Protein Concentrate/Maltodextrin WPC/MD at different ratios of 100:00, 80:20, 60:40, 40:60 and 20:80 with Arabic gum (AG) 0.5% as double wall material. Results: Microencapsulation efficiency and properties of resultant capsules were followed. Polyphenols yield increased with increasing the percentage of pomace prepared concentrations. Extraction of polyphenols at 100ºC/1 min with 20% grape pomace recorded highest total phenolic compounds (475.80 mg gallic acid g–1) and Radical Scavenging Activity (RSA) 93.75%. Wall material of WPC:MD ratio of 60:40 recorded highest microencapsulation efficiency of 95.28%. Smallest particle diameter D32 of polyphenol capsule was recorded 822.26 nm with using whey protein only as coated wall material. The obtained results that capsule containing 100 WPC as wall materials had better release of 83% of phenolic compounds. Conclusion: The results indicated that incorporation of MD with WPC improved microencapsulation process and this results agreement with that finding in encapsulation efficiency (EE).