A Liposomal Formulation to Exploit the Bioactive Potential of an Extract from Graciano Grape Pomace

Autores
Asensio Regalado, Carlos; Alonso Salces, Rosa Maria; Gallo, Blanca; Berrueta, Luis A.; Porcedda, Clara; Pintus, Francesca; Vassallo, Antonio; Caddeo, Carla
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Antioxidant compounds with health benefits can be found in food processing residues, such as grape pomace. In this study, antioxidants were identified and quantified in an extract obtained from Graciano red grape pomace via a green process. The antioxidant activity of the extract was assessed by the DPPH and FRAP tests, and the phenolic content by the Folin–Ciocalteu test. Furthermore, nanotechnologies were employed to produce a safe and effective formulation that would exploit the antioxidant potential of the extract for skin applications. Anthocyanins, flavan-3-ols and flavanols were the main constituents of the grape pomace extract. Phospholipid vesicles, namely liposomes, were prepared and characterized. Cryo-TEM images showed that the extract-loaded liposomes were predominantly spherical/elongated, small, unilamellar vesicles. Light scattering results revealed that the liposomes were small (~100 nm), homogeneously dispersed, and stable during storage. The non-toxicity of the liposomal formulation was demonstrated in vitro in skin cells, suggesting its possible safe use. These findings indicate that an extract with antioxidant properties can be obtained from food processing residues, and a liposomal formulation can be developed to exploit its bioactive value, resulting in a promising healthy product.
Fil: Asensio Regalado, Carlos. Universidad del País Vasco; España
Fil: Alonso Salces, Rosa Maria. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones en Sanidad Producción y Ambiente. - Comisión de Investigaciones Científicas de la Provincia de Buenos Aires. Instituto de Investigaciones en Sanidad Producción y Ambiente; Argentina
Fil: Gallo, Blanca. Universidad del País Vasco; España
Fil: Berrueta, Luis A.. Universidad del País Vasco; España
Fil: Porcedda, Clara. Università degli Studi di Cagliari; Italia
Fil: Pintus, Francesca. Università degli Studi di Cagliari; Italia
Fil: Vassallo, Antonio. Università degli Studi di Cagliari; Italia
Fil: Caddeo, Carla. Università degli Studi di Cagliari; Italia
Materia
ANTIOXIDANT
CYTOCOMPATIBILITY
GRAPE POMACE
GREEN EXTRACTION
LIPOSOMES
SKIN CELLS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/211307
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/211307
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling A Liposomal Formulation to Exploit the Bioactive Potential of an Extract from Graciano Grape PomaceAsensio Regalado, CarlosAlonso Salces, Rosa MariaGallo, BlancaBerrueta, Luis A.Porcedda, ClaraPintus, FrancescaVassallo, AntonioCaddeo, CarlaANTIOXIDANTCYTOCOMPATIBILITYGRAPE POMACEGREEN EXTRACTIONLIPOSOMESSKIN CELLShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Antioxidant compounds with health benefits can be found in food processing residues, such as grape pomace. In this study, antioxidants were identified and quantified in an extract obtained from Graciano red grape pomace via a green process. The antioxidant activity of the extract was assessed by the DPPH and FRAP tests, and the phenolic content by the Folin–Ciocalteu test. Furthermore, nanotechnologies were employed to produce a safe and effective formulation that would exploit the antioxidant potential of the extract for skin applications. Anthocyanins, flavan-3-ols and flavanols were the main constituents of the grape pomace extract. Phospholipid vesicles, namely liposomes, were prepared and characterized. Cryo-TEM images showed that the extract-loaded liposomes were predominantly spherical/elongated, small, unilamellar vesicles. Light scattering results revealed that the liposomes were small (~100 nm), homogeneously dispersed, and stable during storage. The non-toxicity of the liposomal formulation was demonstrated in vitro in skin cells, suggesting its possible safe use. These findings indicate that an extract with antioxidant properties can be obtained from food processing residues, and a liposomal formulation can be developed to exploit its bioactive value, resulting in a promising healthy product.Fil: Asensio Regalado, Carlos. Universidad del País Vasco; EspañaFil: Alonso Salces, Rosa Maria. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones en Sanidad Producción y Ambiente. - Comisión de Investigaciones Científicas de la Provincia de Buenos Aires. Instituto de Investigaciones en Sanidad Producción y Ambiente; ArgentinaFil: Gallo, Blanca. Universidad del País Vasco; EspañaFil: Berrueta, Luis A.. Universidad del País Vasco; EspañaFil: Porcedda, Clara. Università degli Studi di Cagliari; ItaliaFil: Pintus, Francesca. Università degli Studi di Cagliari; ItaliaFil: Vassallo, Antonio. Università degli Studi di Cagliari; ItaliaFil: Caddeo, Carla. Università degli Studi di Cagliari; ItaliaMDPI2022-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/211307Asensio Regalado, Carlos; Alonso Salces, Rosa Maria; Gallo, Blanca; Berrueta, Luis A.; Porcedda, Clara; et al.; A Liposomal Formulation to Exploit the Bioactive Potential of an Extract from Graciano Grape Pomace; MDPI; Antioxidants; 11; 7; 7-2022; 1-102076-3921CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/antiox11071270info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:51:04Zoai:ri.conicet.gov.ar:11336/211307instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:51:05.267CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A Liposomal Formulation to Exploit the Bioactive Potential of an Extract from Graciano Grape Pomace
title A Liposomal Formulation to Exploit the Bioactive Potential of an Extract from Graciano Grape Pomace
spellingShingle A Liposomal Formulation to Exploit the Bioactive Potential of an Extract from Graciano Grape Pomace
Asensio Regalado, Carlos
ANTIOXIDANT
CYTOCOMPATIBILITY
GRAPE POMACE
GREEN EXTRACTION
LIPOSOMES
SKIN CELLS
title_short A Liposomal Formulation to Exploit the Bioactive Potential of an Extract from Graciano Grape Pomace
title_full A Liposomal Formulation to Exploit the Bioactive Potential of an Extract from Graciano Grape Pomace
title_fullStr A Liposomal Formulation to Exploit the Bioactive Potential of an Extract from Graciano Grape Pomace
title_full_unstemmed A Liposomal Formulation to Exploit the Bioactive Potential of an Extract from Graciano Grape Pomace
title_sort A Liposomal Formulation to Exploit the Bioactive Potential of an Extract from Graciano Grape Pomace
dc.creator.none.fl_str_mv Asensio Regalado, Carlos
Alonso Salces, Rosa Maria
Gallo, Blanca
Berrueta, Luis A.
Porcedda, Clara
Pintus, Francesca
Vassallo, Antonio
Caddeo, Carla
author Asensio Regalado, Carlos
author_facet Asensio Regalado, Carlos
Alonso Salces, Rosa Maria
Gallo, Blanca
Berrueta, Luis A.
Porcedda, Clara
Pintus, Francesca
Vassallo, Antonio
Caddeo, Carla
author_role author
author2 Alonso Salces, Rosa Maria
Gallo, Blanca
Berrueta, Luis A.
Porcedda, Clara
Pintus, Francesca
Vassallo, Antonio
Caddeo, Carla
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT
CYTOCOMPATIBILITY
GRAPE POMACE
GREEN EXTRACTION
LIPOSOMES
SKIN CELLS
topic ANTIOXIDANT
CYTOCOMPATIBILITY
GRAPE POMACE
GREEN EXTRACTION
LIPOSOMES
SKIN CELLS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Antioxidant compounds with health benefits can be found in food processing residues, such as grape pomace. In this study, antioxidants were identified and quantified in an extract obtained from Graciano red grape pomace via a green process. The antioxidant activity of the extract was assessed by the DPPH and FRAP tests, and the phenolic content by the Folin–Ciocalteu test. Furthermore, nanotechnologies were employed to produce a safe and effective formulation that would exploit the antioxidant potential of the extract for skin applications. Anthocyanins, flavan-3-ols and flavanols were the main constituents of the grape pomace extract. Phospholipid vesicles, namely liposomes, were prepared and characterized. Cryo-TEM images showed that the extract-loaded liposomes were predominantly spherical/elongated, small, unilamellar vesicles. Light scattering results revealed that the liposomes were small (~100 nm), homogeneously dispersed, and stable during storage. The non-toxicity of the liposomal formulation was demonstrated in vitro in skin cells, suggesting its possible safe use. These findings indicate that an extract with antioxidant properties can be obtained from food processing residues, and a liposomal formulation can be developed to exploit its bioactive value, resulting in a promising healthy product.
Fil: Asensio Regalado, Carlos. Universidad del País Vasco; España
Fil: Alonso Salces, Rosa Maria. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones en Sanidad Producción y Ambiente. - Comisión de Investigaciones Científicas de la Provincia de Buenos Aires. Instituto de Investigaciones en Sanidad Producción y Ambiente; Argentina
Fil: Gallo, Blanca. Universidad del País Vasco; España
Fil: Berrueta, Luis A.. Universidad del País Vasco; España
Fil: Porcedda, Clara. Università degli Studi di Cagliari; Italia
Fil: Pintus, Francesca. Università degli Studi di Cagliari; Italia
Fil: Vassallo, Antonio. Università degli Studi di Cagliari; Italia
Fil: Caddeo, Carla. Università degli Studi di Cagliari; Italia
description Antioxidant compounds with health benefits can be found in food processing residues, such as grape pomace. In this study, antioxidants were identified and quantified in an extract obtained from Graciano red grape pomace via a green process. The antioxidant activity of the extract was assessed by the DPPH and FRAP tests, and the phenolic content by the Folin–Ciocalteu test. Furthermore, nanotechnologies were employed to produce a safe and effective formulation that would exploit the antioxidant potential of the extract for skin applications. Anthocyanins, flavan-3-ols and flavanols were the main constituents of the grape pomace extract. Phospholipid vesicles, namely liposomes, were prepared and characterized. Cryo-TEM images showed that the extract-loaded liposomes were predominantly spherical/elongated, small, unilamellar vesicles. Light scattering results revealed that the liposomes were small (~100 nm), homogeneously dispersed, and stable during storage. The non-toxicity of the liposomal formulation was demonstrated in vitro in skin cells, suggesting its possible safe use. These findings indicate that an extract with antioxidant properties can be obtained from food processing residues, and a liposomal formulation can be developed to exploit its bioactive value, resulting in a promising healthy product.
publishDate 2022
dc.date.none.fl_str_mv 2022-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/211307
Asensio Regalado, Carlos; Alonso Salces, Rosa Maria; Gallo, Blanca; Berrueta, Luis A.; Porcedda, Clara; et al.; A Liposomal Formulation to Exploit the Bioactive Potential of an Extract from Graciano Grape Pomace; MDPI; Antioxidants; 11; 7; 7-2022; 1-10
2076-3921
CONICET Digital
CONICET
url http://hdl.handle.net/11336/211307
identifier_str_mv Asensio Regalado, Carlos; Alonso Salces, Rosa Maria; Gallo, Blanca; Berrueta, Luis A.; Porcedda, Clara; et al.; A Liposomal Formulation to Exploit the Bioactive Potential of an Extract from Graciano Grape Pomace; MDPI; Antioxidants; 11; 7; 7-2022; 1-10
2076-3921
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/antiox11071270
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269072414212096
score 13.13397

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