In this work, novel bio-based hydrogel beads were fabricated by using soybean extract as raw waste material loaded with Lambrusco extract, an Italian grape cultivar. The phenolic profile and the total amount of anthocyanins from the Lambrusco extract were evaluated before encapsulating it in soybean extract-based hydrogels produced through an ionotropic gelation technique. The physical properties of the produced hydrogel beads were then studied in terms of their morphological and spectroscopic properties. Swelling degree was evaluated in media with different pH levels. The release kinetics of Lambrusco extract were then studied over time as a function of pH of the release medium, corroborating that the acidity/basicity could affect the release rate of encapsulated molecules, as well as their counter-diffusion. The pH-sensitive properties of wine extract were studied through UV-Vis spectroscopy while the colorimetric responses of loaded hydrogel beads were investigated in acidic and basic solutions. Finally, in the framework of circular economy and sustainability, the obtained data open routes to the design and fabrication of active materials as pH-indicator devices from food industry by-products.
Keywords: anthocyanin; grape pomace extract; hydrogels; ionotropic gelation; pH sensitivity; soybean extract; wine pomace.