Synthesis of Hybrid Materials Prepared via Sol‐Gel Route: Chemical and Physical Characterization

This study investigates the synthesis of a silica‐based (SiO 2 ) glassy material incorporating a polyphenol‐rich grape extract (G) to develop a bioactive glass‐like system for food and beverage packaging. Using the sol‐gel method, grape extract is incorporated into the silica matrix at 5% (SiO 2 ‐G5) and 15% (SiO 2 ‐G15). Structural and thermal stability analyses (FTIR and TGA/DTG) show that SiO 2 ‐G5 exhibits greater stability than SiO 2 ‐G15. Encapsulation rate analysis reveals that, in SiO 2 ‐G15, part of the extract remains surface‐bound rather than fully entrapped, making it more vulnerable to degradation. Furthermore, in vitro release studies evaluate whether the material can release polyphenolic compounds into a liquid medium, potentially providing antioxidant activity. The results indicate that SiO 2 ‐G5 releases nearly 100% of the bioactive molecules, while SiO 2 ‐G15 shows limited release due to molecular aggregation within the silica matrix. These findings highlight SiO 2 ‐G5 as a promising bioactive material for glass‐based food and beverage packaging, ensuring both enhanced stability and controlled antioxidant release.