Karagul, PinarUgras, Halil Ibrahim2026-01-312026-01-3120250308-81461873-7072https://doi.org./10.1016/j.foodchem.2025.146352https://hdl.handle.net/20.500.12662/10649Trans-Resveratrol is a key phenolic compound with known health benefits but suffers from low bioavailability and instability. Its encapsulation is challenging due to its polarity. In this study, trans-resveratrol was isolated, purified, and structurally characterized from grape pomace, a wine industry by-product, using LC-MS/MS, HPLC-PDA, and 1H NMR. To improve its stability and solubility, nanoencapsulation was carried out with lecithin via lyophilization. The resulting nanoparticles had sizes below 160 nm, a PDI under 0.5, and high colloidal stability as shown by zeta potential analysis. In vitro release tests in simulated gastric and intestinal fluids revealed enhanced release for the lecithin-encapsulated formulation, achieving up to 80 % in intestinal conditions, unlike free trans-resveratrol. These findings suggest that grape pomace is a valuable source of bioactive compounds and that lecithin-based nanoencapsulation offers a promising strategy to enhance the delivery and bioavailability of trans-resveratrol.eninfo:eu-repo/semantics/closedAccessExtractionFlash chromatographyLecithinTrans -resveratrolGrape pomaceArticle10.1016/j.foodchem.2025.1463522-s2.0-10501688042441005034Q1495WOS:001584405500001Q1