Stabilization of grape pomace polyphenols via liposomal encapsulation

Abstract

Food safety and quality preservation are critical challenges for the food industry, primarily due to the oxidative degradation of bioactive compounds, which may contribute to health risks such as cardiovascular diseases, diabetes, and cancer. Plant-derived polyphenols are recognized as potent natural antioxidants capable of protecting food products from oxidative damage, thereby enhancing their shelf-life and nutritional value. Liposomal encapsulation has emerged as an innovative and effective method for improving the stability and bioavailability of these sensitive bioactive compounds. This study investigates the stability of grape pomace polyphenols encapsulated into liposomal formulations by evaluating their encapsulation efficiency, retention rate, and the total amount of encapsulated polyphenols. Two liposomal formulations were developed using an adapted heating method (modified Mozafari method): polyphenols dissolved in distilled water (PDW) and polyphenols dissolved in ethanol (PEt). Results indicated that the aqueous formulation exhibited a higher encapsulation efficiency (EE) of 89.59±2.47%, compared to the ethanolic formulation, which showed a slightly lower value of 84.13±1.89%. After four weeks of storage, the retention rate was also superior for the aqueous formulation, reaching 84.79±1.59%, whereas the ethanolic formulation demonstrated a retention rate of 79.18±0.93%. Additionally, the aqueous formulation contained a higher amount of encapsulated bioactive compounds. These findings highlight the superior performance of water-based liposomal formulations in preserving polyphenolic compounds, suggesting potential advantages for food applications through enhanced stability and improved efficacy in protecting bioactive antioxidants.