African Journal of Food Science and Technology

Impact of food matrix and processing on inhibitory action against-glucosidase encapsulation of grape seed phenolics from winemaking leftovers in hydrogel microbeads

Abstract

Farran Mont*

Grape seed phenolics recovered from winemaking by-products were encapsulated using hydrogel-based encapsulation methods. Grape seeds were extracted with 60 percent ethanol to extract proanthocyanidins, monomeric flavanols, flavonols, and anthocyanins. The efficiency of encapsulating solubilized grape seed phenolics in microbeads with alginate-Ca++ or alginate-chitosan-Ca++ was higher than that of pure catechin and proanthocyanidins, at 78 and 92 percent, respectively.

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