β-Cyclodextrin nanosponges loaded with gallic acid: A promising system for anthocyanins preservation in grape juice

Abstract

In this study, nanosponges (NSs) were synthesized using different molar ratios of beta-cyclodextrin and diphenyl carbonate via the melting method. Gallic acid (GA) was encapsulated into the NSs at three different concentrations, and the optimal formulation showed high encapsulation efficiency, loading capacity, and enhanced solubility. The GA-loaded NSs were characterized using various physicochemical analyses. Cytotoxicity tests indicated that encapsulated GA exhibited lower toxicity than free GA in both normal and tumor cells, while showing approperiate antibacterial activity against Gram-positive and Gram-negative bacteria. The cumulative release of GA in simulated grape juice demonstrated a controlled release profile. Grape juice enriched with GA-loaded NSs maintained higher anthocyanin content, total phenolic compounds, and antioxidant capacity during 30 days of storage compared with samples containing free GA. Overall, this study highlights NSs-based encapsulation as a promising strategy to enhance the solubility, stability, and sustained release of poorly soluble bioactive compounds such as GA.