From Grape By-Products to Enriched Yogurt Containing Pomace Extract Loaded in Nanotechnological Nutriosomes Tailored for Promoting Gastro-Intestinal Wellness
Metadata
Show full item recordEditorial
MDPI
Materia
Dextrin fibers Gelatin Antioxidant activity Enriched yogurt Gut protection
Date
2023-06-15Referencia bibliográfica
Castangia, I.; Fulgheri, F.; Leyva-Jimenez, F.J.; Alañón, M.E.; Cádiz-Gurrea, M.d.l.L.; Marongiu, F.; Meloni, M.C.; Aroffu, M.; Perra, M.; Allaw, M.; et al. From Grape By-Products to Enriched Yogurt Containing Pomace Extract Loaded in Nanotechnological Nutriosomes Tailored for Promoting Gastro-Intestinal Wellness. Antioxidants 2023, 12, 1285. [https://doi.org/10.3390/antiox12061285]
Sponsorship
Ecosystem of Innovation for Next Generation Sardinia” funded by the Italian Ministry of University and Research; Next- Generation EU Programme (National Recovery and Resilience Plan—PNRR, M4C2, INVESTMENT 1.5—DD 1056 of 23/06/2022, ECS00000038); The European Union under the ENI CBC MED Programme 2014–2020, BESTMEDGRAPE Project reference number A_A.2.1_0035; Fondazione di Sardegna 2021Abstract
Grape pomace is the main by-product generated during the winemaking process; since it
is still rich in bioactive molecules, especially phenolic compounds with high antioxidant power, its
transformation in beneficial and health-promoting foods is an innovative challenge to extend the
grape life cycle. Hence, in this work, the phytochemicals still contained in the grape pomace were
recovered by an enhanced ultrasound assisted extraction. The extract was incorporated in liposomes
prepared with soy lecithin and in nutriosomes obtained combining soy lecithin and Nutriose FM06®,
which were further enriched with gelatin (gelatin-liposomes and gelatin-nutriosomes) to increase the
samples’ stability in modulated pH values, as they were designed for yogurt fortification. The vesicles
were sized ~100 nm, homogeneously dispersed (polydispersity index < 0.2) and maintained their
characteristics when dispersed in fluids at different pH values (6.75, 1.20 and 7.00), simulating salivary,
gastric and intestinal environments. The extract loaded vesicles were biocompatible and effectively
protected Caco-2 cells against oxidative stress caused by hydrogen peroxide, to a better extent than
the free extract in dispersion. The structural integrity of gelatin-nutriosomes, after dilution with milk
whey was confirmed, and the addition of vesicles to the yogurt did not modify its appearance. The
results pointed out the promising suitability of vesicles loading the phytocomplex obtained from the
grape by-product to enrich the yogurt, offering a new and easy strategy for healthy and nutritional
food development.