(P08-005-25) Optimized Microencapsulation of Red Wine Pomace, Using Coaxial ElectrospinningOptimized Microencapsulation of Red Wine Pomace, Using Coaxial Electrospinning

Objectives: Coronary Artery Disease (CAD) is a leading cause of death, accounting for 30% of the annual global mortality. Polyphenols possess antioxidant and anti-inflammatory properties which modulate host gut microbiota; however, their bioavailability is very low. Among these, red wine pomace (RWP) is a wine bio-residue, rich in anthocyanin (ACN), and fiber with high antioxidant activities. Recently, we successfully separated and detected glycol-macro-peptides (GMP) from whey protein using HPLC and showed that the resulting encapsulated product improved polyphenol release into the intestinal tract. We hypothesized that microencapsulation of RWP with GMP coating and electrospinning will enhance ACN bioavailability in RWP, leading to beneficial changes in gut microbiota and CAD. Specifically, we will optimize the bioavailability of microencapsulated RWP using GMP via electrospinning and a gastric simulation system.

Methods: Coaxial electrospinning was used to successfully create the core-shell nanofibers. Initially uniaxial electrospinning was conducted to optimize the parameters, followed by coaxial electrospinning. RWP was subjected to a freezer mill to decrease its particle size. The coaxial electrospinning procedure was performed with the core and shell at the same distance (17.2 cm) and voltage (23 kV), with different flow rates (0.23 mL/h for the core and 0.55 mL/h for the shell, respectively). Fourier Transform Infrared Spectroscopy (FTIR) was used to confirm the incorporation of RWP, while scanning electron microscopy (SEM) was used to assess the core-shell nanofiber.

Results: RWP's particle size distribution was mostly below the 200 µm range. Formulations containing 13.5% w/v RWP outperformed the 20% w/v RWP formulation regarding fiber production and homogeneity. The shell is made of gelatin (14% w/v) and GMP (2% w/v), while the RWP core was at 13.5% (w/v), both at the same concentration of acetic acid (90%v/v). The core-shell nanofibers exhibited diameters between 87.3 nm and 649 nm ranges.

Conclusions: We successfully encapsulated ACNs from RWP within GMP using a novel approach: coaxial electrospinning of nanofibers. Future studies will evaluate the RWP-GMP nanofibers in gastrointestinal conditions to assess their stability and release profile.

Funding Sources: USDA/NIFA grant # Food and Human Health- A-1343- 2024-67018-42465