Electrospun encapsulation of grape pomace extract: in vitro antioxidant, anti‐inflammatory, and antihyperglycemic properties

BACKGROUND The escalating prevalence of lifestyle‐ and aged‐related conditions, including diabetes, chronic inflammation, and cardiovascular disorders, underscores the urgent need for natural therapies. Such alternatives should offer reduced side effects compared to conventional pharmaceuticals while playing a proactive role in disease prevention. Red wine production generates grape pomace, a by‐product rich in valuable yet unstable anthocyanins. Encapsulation by electrospinning can protect these compounds. This study aimed to encapsulate grape pomace extract (5%, 10%, and 15%, w/w ) into electrospun ultrafine zein fibers and to evaluate the in vitro biological activities, including antioxidant, antihyperglycemic, and anti‐inflammatory properties. RESULTS Encapsulated grape pomace extract demonstrated antioxidant activity, showing the ability to capture hydroxyl and nitric oxide free radicals. It exhibited an antihyperglycemic effect by inhibiting carbohydrate‐digesting enzymes, α‐amylase, and α‐glucosidase. Anti‐inflammatory activity was observed through the inhibition of thermal protein denaturation. The evaluated activities were concentration‐dependent, with fibers containing 15% ( w/w ) extract showing the highest in vitro bioactivity. CONCLUSION Our findings suggest that grape pomace extract encapsulated in ultrafine zein fibers is a promising new formulation for natural medicine. This potential extends to being integrated into functional foods, offering a dual application for health promotion and potential uses in food and pharmaceutical products.