Summary:
The subject of this PhD thesis is the encapsulation of natural products in
suitable matrices (micronanocarriers), compatible with food, and beverages,
such as cyclodextrin, and the enrichment of alcoholic beverages such as red,
white and rosé wine and spirits or spirits with vitamins and antioxidants in order
to increase the added nutritional value of the final product. The substances
used are resveratrol (RVT), a natural substance of the class of phytoalexins
with the basic structure of stilbenes, and vitamins such as vitamin E
(tocopherol), vitamin C (ascorbic acid) and vitamin A (retinol). The inclusion of
these substances in β-cyclodextrin is demonstrated by various analytical
techniques such as nuclear magnetic resonance (NMR) spectroscopy,
ultraviolet-visible (UV-vis) spectroscopy and circular dichroism, fluorescence,
infrared spectroscopy (FT-IR ) and mass or mass spectrometry. Dynamic Light
Scattering (DLS) was also studied, and thermal analysis (TGA) was performed.
The antioxidant activity of the complexes was studied by the binding method of
the stable free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). Finally, release
was also measured. The conclusions drawn from this research are that the
incorporations of vitamins and resveratrol into beta-cyclodextrin were
successful. For the substances used, two different encapsulation methods were
followed more specifically, the Co-Precipitation method which is the most
suitable for vitamin C and the encapsulation efficiency is 70% and the Kneading
method which is the most suitable for vitamin E, vitamin A, and resveratrol,
whose entrapment yields results are 89%, 69%, and 83%, respectively. These
enrichments were expected to increase the antioxidant, antimicrobial and
antibacterial properties of alcoholic beverages. The substances enclosed in βcyclodextrin (β-cd) were incorporated into wines and spirits (tsipouro) at specific
concentrations (300mg/1L, 200mg/1L, 100mg/1L) and sampling was done at a
specified time interval. The antioxidant activity of wines and tsipouro was
studied by two methods, DPPH and ABTS, and the total content of phenolic
compounds by the Folin-Ciocalteau method. The results obtained from all three
methods prove that there has been an increase in antioxidants and phenolic
substances in both wines and tsipouro.
Keywords:
Wine, Spirit, β-cyclodextrin (β-cd), Vitamin A (retinol), Vitamin E (tocopherol), Vitamin C (ascorbic acid), Resveratrol (RVT), Αntioxidants, Incorporation, Enclosed in micro/nanocarriers, Encapsulation, Complex, DPPH methods, ABTS methods, Folin-Ciocalteu methods.
