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- MakaleYalnız künye2026Starch-Based Microcapsules of Grape Pomace Phenolics: Physicochemical Characterization and Stability in Static In Vitro Digestion
Berktaş, Serap; İncegül, Yasemin; Çam, Mustafa
To protect phenolics of grape pomace, microencapsulation process was carried out with HI-CAP 100, Capsul TA, maltodextrin and potato starch. Encapsulation efficiencies of microcapsules were determined between 69–97%. TPC, TFC, and TAC values of starch-based microcapsules were in the ranges of 36–74 mg GAE/g, 14–28 mg CE/g, and 0.37–0.84 mg C3GE/g, respectively. Maltodextrin, with a value of 74.04 mg GAE/g, was determined to be the best coating material to retain grape pomace phenolics. Similar results were also seen in TFC (28.40 mg CE/g) and ABTS (128.2 mg TE/g) values. While water solubility values were found between 73–92% in microcapsules, grape pomace had 21.81%. The effects of coating materials on the release and bioaccessibility value of grape pomace phenolics encapsulated with different starch types in vitro digestion of oral, gastric and small intestine were investigated. Potato starch-coated microcapsules displayed the least TPC loss in gastric digestion and higher phenolics release in small intestine digestion. The microcapsule with the highest bioaccessibility in oral, gastric, and small intestine phases was Capsul TA, with values of 121%, 205%, and 120%, respectively. Additionally, potato starch-based microencapsulation of phenolics may provide alternative benefits like the slow and balanced release of phenolics in the digestive tract. Microcapsules with maltodextrin, Capsul TA and HI-CAP as coating material had amorphous structures, while potato starch resulted in crystalline structure in the microcapsules. Grape pomace phenolic starch-based microcapsules can be evaluated in the food and pharmaceutical industry depending on the intended use.
- MakaleAçık Erişim2026Thermosonication improves the bioactive properties and in vitro bioaccessibility of broccoli juice through integrated RSM and metaheuristic optimization
Arpa Zemzemoglu, Tuba Eda; Tokatli Demirok, Nazan; Türkol, Melikenur; Gürfidan, Remzi; Kilim, Oguzhan; Tokatli, Nazli; Yikmis, Seydi; Mohamed Ahmed, Isam A.; Aljobair, Moneera O.; Yinanç, Abdullah
Broccoli juice is highly nutritious, containing phenolic compounds, chlorophyll derivatives, antioxidants, and other biologically active phytochemicals; however, conventional thermal processing may reduce their stability and bioaccessibility. The aim of this study was to analyse the impact of thermosonication on the following properties of broccoli juice: bioactivity, antioxidant capacity, phenolic profile and in vitro bioaccessibility. Thermosonication conditions were optimized using Response Surface Methodology (RSM) integrated with the Gray Wolf Optimizer (GWO) and Particle Swarm Optimization (PSO) algorithms. Broccoli juice samples were subjected to conventional pasteurization and thermosonication under different processing conditions, and total chlorophyll, ascorbic acid (AA), ferric reducing antioxidant power (FRAP), total phenolic content (TPC), and individual phenolic compounds were evaluated. Digestive stability and post-digestion bioaccessibility were also assessed using a standardized in vitro gastrointestinal digestion model. The developed quadratic models exhibited high statistical significance for TPC and FRAP responses (p < 0.001), with coefficients of determination (R2) of 0.9949 and 0.9853, respectively. The optimum thermosonication conditions were identified as 40 degrees C, 6.75 min, and 64.04% amplitude, under which experimentally validated FRAP and TPC values reached 12.86 mmol TE/L and 149.77 mg GAE/100 ml, respectively. HPLC-DAD analysis showed that gallic acid and naringin were the pre-dominant phenolic compounds, and that thermosonication promoted greater phenolic retention than conventional pasteurization. In vitro digestion results demonstrated that thermosonicated broccoli juice maintained significantly higher levels of TPC, FRAP, chlorophyll, and AA throughout gastrointestinal digestion, with higher TPC recovery (30.45%) than pasteurized samples (26.22%), indicating improved post-digestion bioaccessibility of phenolic compounds. Similar improvements were observed for antioxidant capacity and chlorophyll retention. Furthermore, PSO and GWO optimization results showed strong agreement with RSM predictions, confirming the robustness of the proposed optimization strategy. Overall, thermosonication was shown to effectively and sustainably enhance the functional quality, antioxidant properties, phenolic stability, and digestive bioaccessibility of broccoli juice.