A Liposomal Formulation to Exploit the Bioactive Potential of an Extract from Graciano Grape Pomace

Antioxidant compounds with health benefits can be found in food processing residues, such as grape pomace. In this study, antioxidants were identified and quantified in an extract obtained from Graciano red grape pomace via a green process. The antioxidant activity of the extract was assessed by the...

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Bibliographic Details
Published in:Antioxidants 2022-06, Vol.11 (7), p.1270
Main Authors: Asensio-Regalado, Carlos, Alonso-Salces, Rosa María, Gallo, Blanca, Berrueta, Luis A., Porcedda, Clara, Pintus, Francesca, Vassallo, Antonio, Caddeo, Carla
Format: Article
Language:English
Subjects:
Acids
Anthocyanins
antioxidant
Antioxidants
Bioavailability
Chromatography
cytocompatibility
Food processing
grape pomace
green extraction
Light scattering
Liposomes
Mass spectrometry
Morphology
Nanoparticles
Phenolic compounds
Phospholipids
Scientific imaging
skin cells
Toxicity
Vesicles
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Summary:Antioxidant compounds with health benefits can be found in food processing residues, such as grape pomace. In this study, antioxidants were identified and quantified in an extract obtained from Graciano red grape pomace via a green process. The antioxidant activity of the extract was assessed by the DPPH and FRAP tests, and the phenolic content by the Folin–Ciocalteu test. Furthermore, nanotechnologies were employed to produce a safe and effective formulation that would exploit the antioxidant potential of the extract for skin applications. Anthocyanins, flavan-3-ols and flavanols were the main constituents of the grape pomace extract. Phospholipid vesicles, namely liposomes, were prepared and characterized. Cryo-TEM images showed that the extract-loaded liposomes were predominantly spherical/elongated, small, unilamellar vesicles. Light scattering results revealed that the liposomes were small (~100 nm), homogeneously dispersed, and stable during storage. The non-toxicity of the liposomal formulation was demonstrated in vitro in skin cells, suggesting its possible safe use. These findings indicate that an extract with antioxidant properties can be obtained from food processing residues, and a liposomal formulation can be developed to exploit its bioactive value, resulting in a promising healthy product.
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox11071270