Green Extraction and Liposomal Encapsulation of Grape Pomace Polyphenols for Nutraceutical

Document Type : Original Article

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Department of Dairy Faculty of Agriculture, Cairo Al-Azhar University.

Abstract

Grape pomace (GP), a by-product of grape processing, is rich in polyphenolic compounds with significant antioxidant, anti-inflammatory, and antimicrobial properties. This study aimed to enhance the extraction and encapsulation of GP polyphenols to improve their stability and bioavailability. Polyphenols were extracted using a synergistic combination of soaking and ultrasound-assisted extraction (UAE), achieving the highest antioxidant activity (250.76mg TE/g DM) and total phenolic content (101.10 mg GAE/g DM) at a 10% GP concentration. Liposomes encapsulating these extracts were prepared and characterized for their physicochemical properties. The liposome formulations exhibited a particle size range of 83.6–111.1 nm, zeta potential values around -23 mV, and encapsulation efficiencies up to 69.73%. The results demonstrate that combining soaking and UAE maximizes polyphenol recovery while encapsulation in lecithin-based liposomes provides a stable delivery system for these bioactive compounds. This approach underscores the potential of grape pomace valorization for developing functional foods and nutraceuticals.Grape pomace, Ultrasound-assisted extraction (UAE), Liposomal encapsulation, Antioxidant activity, Phenolic compounds, Encapsulation efficiency

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