1. Encapsulation of biological active phenolic compounds extracted from wine wastes in alginate-chitosan microbeads
- Author
-
Maria Liakopoulou-Kyriakides and Alexandra Moschona
- Subjects
Adult ,Male ,Spectrometry, Mass, Electrospray Ionization ,Alginates ,Drug Compounding ,Anti-Inflammatory Agents ,Pharmaceutical Science ,Alginate chitosan ,Bioengineering ,Capsules ,Wine ,01 natural sciences ,Antioxidants ,Chitosan ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Colloid and Surface Chemistry ,Glucuronic Acid ,Phenols ,Humans ,Food science ,Physical and Theoretical Chemistry ,Vitis vinifera ,Chromatography, High Pressure Liquid ,Winemaking ,Drug Carriers ,Chemistry ,Hexuronic Acids ,fungi ,010401 analytical chemistry ,Organic Chemistry ,food and beverages ,04 agricultural and veterinary sciences ,Middle Aged ,040401 food science ,Microspheres ,0104 chemical sciences ,Anti-Bacterial Agents ,Drug Liberation ,Female ,Platelet Aggregation Inhibitors - Abstract
Grapes (Vitis vinifera) are produced in large amounts worldwide and mostly are used for winemaking. Their untreated wastes are rich in valuable secondary metabolites, such as phenolics. Thus, in this study, white and red wine wastes (Malagouzia and Syrah variety) were investigated for their added value phenolics, which were analysed by high performance liquid chromatography (HPLC) and electrospray ionisation-mass spectrometry (ESI/MS) and subsequently encapsulated in several polymers. Extracts from all wastes gave high amounts of total phenolics (13 ± 2.72-22 ± 2.69 mg g
- Published
- 2018