Abstract Enhancement of lipid solubility and antioxidant activity besides maintenance of the stability for phenolics extract of grape and apple pomace could be achieved by their encapsulation. This work aims mainly to optimize nanocapsules (NCs) of total polyphenols extracted from golden apple (APP) and red grape (GPP) pomace in chitosan (polysaccharide) and soy protein. Nanoemulsification method was adopted with high encapsulation efficiency in case of soy protein, about 95%, and slightly lower efficiency for chitosan, about 75%. The NCs characteristics were confirmed by FTIR spectra, TEM, fluorescence spectra and spectrophotometric analysis. Good lipid NCs of oil/water emulsion type with diameter range of about 5˗300 nm were obtained in presence of Tween20 surfactant according to TEM images. FTIR spectra indicated that the most extracted polyphenolic compounds were encapsulated successfully. The NCs have enhanced the antioxidant activity of phenolic extract, apple juice and pineapple juice indicating their potential as food edible materials.

中文翻译：

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通过纳米乳化法将葡萄和苹果渣酚类提取物纳米包裹在壳聚糖和大豆蛋白中

摘要 将葡萄和苹果渣的酚类提取物封装起来，除了保持稳定性外，还可以提高脂溶性和抗氧化活性。本工作主要旨在优化从金苹果（APP）和红葡萄（GPP）果渣中提取的总多酚在壳聚糖（多糖）和大豆蛋白中的纳米胶囊（NCs）。采用纳米乳化法，大豆蛋白包封率高，约为95%，壳聚糖包封率稍低，约为75%。通过FTIR光谱、TEM、荧光光谱和分光光度分析证实了NCs的特征。根据 TEM 图像，在 Tween20 表面活性剂的存在下，获得了直径范围约为 5˗300 nm 的良好的油/水乳液型脂质 NC。FTIR 光谱表明提取最多的多酚化合物被成功包封。NCs 增强了酚类提取物、苹果汁和菠萝汁的抗氧化活性，表明它们作为食品可食用材料的潜力。