Perra, MatteoManca, Maria LetiziaTuberoso, Carlo I.G.Caddeo, CarlaMarongiu, FrancescaPeris, Josè EstebanOrrù, GermanoIbba, AntonellaFernàndez Busquets, XavierFattouch, SamiBacchetta, GianluigiManconi, Maria2023-04-262023-08-012022-08-011878-5522https://hdl.handle.net/2445/197285According to circular economy, wine-making by-products represent a fascinating biomass, which can be used for the sustainable exploitation of polyphenols and the development of new nanotechnological health-promoting products. In this study, polyphenols contained in the grape pomace were extracted by maceration with ethanol in an easy and low dissipative way. The obtained extract, rich in malvidin-3-glucoside, quercetin, procyanidin B2 and gallic acid, was incorporated into phospholipid vesicles tailored for intestinal delivery. To improve their performances, vesicles were enriched with gelatine or a maltodextrin (Nutriose®), or their combination (gelatine-liposomes, nutriosomes and gelatine-nutriosomes). The small (~147 nm) and negatively charged (~ −50 mV) vesicles were stable at different pH values mimicking saliva (6.75), gastric (1.20) and intestinal (7.00) environments. Vesicles effectively protected intestinal cells (Caco-2) from the oxidative stress and promoted the biofilm formation by probiotic bacteria. A preliminary evaluation of the vesicle feasibility at industrial levels was also performed, analysing the economic and energetic costs needed for their production.10 p.application/pdfengcc by-nc-nd (c) Perra, Matteo et al, 2022http://creativecommons.org/licenses/by-nc-nd/3.0/es/ProbiòticsRaïmsProbioticsGrapesinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccess