Centrifugation-Assisted Ultrafiltration as an Innovative Methodology to Enhance Phenolic Compound Bioaccessibility...

Area of Science:

• Food Science
• Biotechnology
• Analytical Chemistry

Background:

• Winery by-products are rich in phenolic compounds with antioxidant properties.
• Enhancing the bioavailability of these compounds is crucial for their effective utilization.
• Traditional extraction methods may not optimize the delivery of bioactive phenolic fractions.

Purpose of the Study:

• To investigate centrifugation-assisted ultrafiltration (CUF) as a method to enhance phenolic compound bioavailability.
• To evaluate the impact of CUF on the phenolic profile and antioxidant activity of winery by-product extracts.
• To assess the in vitro bioaccessibility and bioavailability of phenolic compounds after CUF processing.

Main Methods:

• Phenolic extracts from grape seed (GSE) and stem (STE) were prepared using pressurized liquid extraction.
• Extracts were processed using centrifugation-assisted ultrafiltration (CUF) to generate permeates (PGSE, PSTE).
• In vitro digestion and Caco-2 cell models were used to assess bioaccessibility and bioavailability.

Main Results:

• CUF effectively removed the polymeric proanthocyanidin fraction, concentrating low-molecular-weight phenolics.
• Permeates (PGSE, PSTE) showed higher bioaccessibility and bioavailability of phenolic compounds compared to original extracts (GSE, STE).
• Increased total phenolic compounds and antioxidant activity were observed in the bioavailable fractions of permeates.

Conclusions:

• Centrifugation-assisted ultrafiltration (CUF) is a suitable technique for enhancing the bioavailability of phenolic compounds from winery by-products.
• The concentration of low-molecular-weight phenolics and removal of inhibitory polymeric fractions contribute to improved bioavailability.
• Further studies should investigate the influence of the phenolic matrix effect on CUF efficacy.