Polymer-associated liposomes for the oral delivery of grape pomace extract

MANCONI, MARIA;MARONGIU, FRANCESCA;Castangia, I;MANCA, MARIA LETIZIA;CADDEO, CARLA;TUBEROSO, CARLO IGNAZIO GIOVANNI;D’Hallewin, G;BACCHETTA, GIANLUIGI;FADDA, ANNA MARIA

2016-01-01

---

Abstract

The pomaces from red grapes were used as a source of phenolic antioxidants, which are known to have health-promoting effects. Environmentally-friendly extraction strategies were investigated to improve the rate and recovery of an extract with high phenolic content and antioxidant activity, which were evaluated by the Folin-Ciocalteu, [Formula presented], CUPRAC and FRAP assays. The extract was incorporated in liposomes, which were stabilized by the addition of a natural polysaccharide, sodium alginate or arabic gum, widely used in pharmaceutical and food industries as thickeners and stabilizers. Results showed that the polymer-associated liposomes were approximately 300 nm in size, spherical in shape, and with high entrapment efficiency. The polymers prevented vesicle degradation in the gastric environment, and played a key role in improving liposomes’ performances, especially arabic gum. The polymer-associated liposomes were biocompatible and protected Caco-2 cells against oxidative stress. The achieved results suggest a potential application of the polymer-associated liposomes loaded with the grape pomace extract in the nutraceutical field.