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. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.