Green Extraction and Liposomal Encapsulation of Grape Pomace Polyphenols for Nutraceutical | ||||
| Al-Azhar Journal of Agricultural Research | ||||
| Volume 50, Issue 1, June 2025, Page 123-130 PDF (1.2 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajar.2025.350713.1393 | ||||
 View on SCiNiTO | ||||
| Author | ||||
IBRAHEM MOHAMMED IBRAHEM YAHIA 
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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 | ||||
| Keywords | ||||
| Grape pomace; Ultrasound-assisted extraction (UAE); Liposomal encapsulation; Antioxidant activity | ||||
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