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. 2022 Nov 11;8(11):734.
doi: 10.3390/gels8110734.

Encapsulation of Grape (Vitis vinifera L.) Pomace Polyphenols in Soybean Extract-Based Hydrogel Beads as Carriers of Polyphenols and pH-Monitoring Devices

Gianluca Viscusi  1 , Elena Lamberti  1 , Carmela Gerardi  2 , Giovanna Giovinazzo  2 , Giuliana Gorrasi  1
Affiliations

Encapsulation of Grape (Vitis vinifera L.) Pomace Polyphenols in Soybean Extract-Based Hydrogel Beads as Carriers of Polyphenols and pH-Monitoring Devices

Gianluca Viscusi et al. Gels. .

Abstract

In this work, novel bio-based hydrogel beads were fabricated by using soybean extract as raw waste material loaded with Lambrusco extract, an Italian grape cultivar. The phenolic profile and the total amount of anthocyanins from the Lambrusco extract were evaluated before encapsulating it in soybean extract-based hydrogels produced through an ionotropic gelation technique. The physical properties of the produced hydrogel beads were then studied in terms of their morphological and spectroscopic properties. Swelling degree was evaluated in media with different pH levels. The release kinetics of Lambrusco extract were then studied over time as a function of pH of the release medium, corroborating that the acidity/basicity could affect the release rate of encapsulated molecules, as well as their counter-diffusion. The pH-sensitive properties of wine extract were studied through UV-Vis spectroscopy while the colorimetric responses of loaded hydrogel beads were investigated in acidic and basic solutions. Finally, in the framework of circular economy and sustainability, the obtained data open routes to the design and fabrication of active materials as pH-indicator devices from food industry by-products.

Keywords: anthocyanin; grape pomace extract; hydrogels; ionotropic gelation; pH sensitivity; soybean extract; wine pomace.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
SEM micrographs of SBs (a) and LSBs (b). Appearance of SB and LSB (c). Surface plot profiles for SBs (d) and LSBs (e). Diameter distributions of SBs (f) and LSBs (g).
Figure 2
Figure 2
EDX maps of Lambrusco polyphenol-loaded beads (LSBs).
Figure 3
Figure 3
FTIR spectra of Lambrusco extract and soybean extract-based beads.
Figure 4
Figure 4
Swelling data for SBs (a) and LSBs (b) as function of pH level.
Figure 5
Figure 5
Release kinetics of Lambrusco polyphenol-loaded soybean-based beads.
Figure 6
Figure 6
Release data fitted through Korsmeyer–Peppas (a), first-order (b), Higuchi (c) and modified Weibull (d) models.
Figure 7
Figure 7
Color variations of Lambrusco GP-derived anthocyanins in different buffer solutions of different pH (2–12).
Figure 8
Figure 8
Colorimetric responses of LSBs at pH = 2 and pH = 12. Below: pictures of LSBs in different buffer pH solutions after 24 h.
Figure 9
Figure 9
Reversibility of Lambrusco anthocyanin-encapsulated beads.
Figure 10
Figure 10
Schematization of ionotropic gelation and production of soybean extract-based beads.
See this image and copyright information in PMC

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