naa a22 4500 510725856 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0911-9 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0911-9 Exploitation of Polyphenolic Extracts from Grape Marc as Natural Antioxidants by Encapsulation in Lipid-Based Nanodelivery Systems [Elektronische Daten] [Mariarenata Sessa, Alessandro Casazza, Patrizia Perego, Rong Tsao, Giovanna Ferrari, Francesco Donsì] Phenolic compounds were extracted from grape marc by means of high pressure and temperature extraction. In order to increase their dispersability in the aqueous phase, the polyphenolic extracts were encapsulated at a final concentration of 0.1% (w/w) in nanoemulsion-based delivery systems, which were formulated with natural ingredients, using either a liquid (sunflower oil) or a solid (palm oil) lipid phase, as well as the combination of a hydrophilic and hydrophobic emulsifier, and were produced by high-pressure homogenization. The delivery systems were characterized in terms of physicochemical stability under accelerated ageing (storage at 4°C, 30°C, and 55°C for 14days), by recording the evolution of the mean droplet size, the creaming index as well as the UV-vis absorption spectra of the encapsulated polyphenols. The antioxidant activity of the encapsulated extracts was measured with two different chemical assays (FRAP and ORAC) and a cellular antioxidant assay. Sunflower oil-based nanoemulsions resulted to be the most physically and chemically stable, with no significant variation of the mean droplet size and no degradation of the encapsulated compounds under the different conditions tested. The FRAP and ORAC assays showed that the antioxidant compounds, when encapsulated, are as available as unencapsulated polyphenols in scavenging the peroxyl radicals (ORAC), but are less available in reducing the ferric tripyridyltriazine complexes (FRAP). Remarkably, the cellular antioxidant activity was significantly higher for the encapsulated grape marc polyphenols than for the unencapsulated ones, suggesting the fundamental role of the nanoemulsions in favoring the delivery through the biological membranes. Springer Science+Business Media, LLC, 2012 Grape marc polyphenols nationallicence Nanoemulsion nationallicence Delivery system nationallicence Physicochemical stability nationallicence Cellular antioxidant activity nationallicence Sessa Mariarenata Department of Industrial Engineering, University of Salerno, 84084, Fisciano, Italy aut Casazza Alessandro Department of Chemical and Process Engineering "G. B. Bonino”, University of Genoa, 16145, Genoa, Italy aut Perego Patrizia Department of Chemical and Process Engineering "G. B. Bonino”, University of Genoa, 16145, Genoa, Italy aut Tsao Rong Guelph Food Research Centre, Agriculture and Agri-Food Canada, N1G 5C9, Guelph, Ontario, Canada aut Ferrari Giovanna Department of Industrial Engineering, University of Salerno, 84084, Fisciano, Italy aut Donsì Francesco Department of Industrial Engineering, University of Salerno, 84084, Fisciano, Italy aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2609-2620 1935-5130 6:10<2609 2013 6 11947 https://doi.org/10.1007/s11947-012-0911-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0911-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sessa Mariarenata Department of Industrial Engineering, University of Salerno, 84084, Fisciano, Italy aut NATIONALLICENCE 700 1- Casazza Alessandro Department of Chemical and Process Engineering "G. B. Bonino”, University of Genoa, 16145, Genoa, Italy aut NATIONALLICENCE 700 1- Perego Patrizia Department of Chemical and Process Engineering "G. B. Bonino”, University of Genoa, 16145, Genoa, Italy aut NATIONALLICENCE 700 1- Tsao Rong Guelph Food Research Centre, Agriculture and Agri-Food Canada, N1G 5C9, Guelph, Ontario, Canada aut NATIONALLICENCE 700 1- Ferrari Giovanna Department of Industrial Engineering, University of Salerno, 84084, Fisciano, Italy aut NATIONALLICENCE 700 1- Donsì Francesco Department of Industrial Engineering, University of Salerno, 84084, Fisciano, Italy aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2609-2620 1935-5130 6:10<2609 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer