Liposomal stabilization of grape pomace polyphenols for functional food matrices

Abstract

Grape pomace represents a rich and sustainable source of polyphenols with strong antioxidant and bioactive properties. However, their incorporation into food matrices is often limited by low stability, sensitivity to environmental factors, and reduced functionality during storage. Liposomal encapsulation offers a promising approach to protect polyphenols, enhance their stability, and improve their applicability in functional food matrices. Aim of the study: To develop and characterize liposomal formulations loaded with grape pomace polyphenols, and to evaluate their encapsulation efficiency, antioxidant activity, and stability during storage for potential application in functional food matrices.