ArticleFoods (Basel, Switzerland)2024
Physicochemical Properties of Nanoliposomes Encapsulating Grape Seed Tannins Formed with Ultrasound Cycles.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Interfacial and colloidal drivers of wine drying astringency: the role of wine-saliva aggregates.Food chemistry: X · 2026Article
- Synergistic Integration of Liposomes with Emerging Technologies for Food Applications.Molecules (Basel, Switzerland) · 2026Review
- Development and In Vivo evaluation of liposomal fentanyl nanocarriers using thin-film hydration and AI-based characterization for enhanced analgesic efficacy in anesthesia.Scientific reports · 2025Article
- Research Progress on the Application of Food Colloids in Precise Targeted Delivery of Drugs and Bioactive Compounds.Gels (Basel, Switzerland) · 2025Review
- Depolymerization and Nanoliposomal Encapsulation of Grape Seed Condensed Tannins: Physicochemical Characterization, Stability, In Vitro Release and Bioaccessibility.Antioxidants (Basel, Switzerland) · 2025Article
- Encapsulation of Green Tea Extract (GTE) in Nanoliposome and Assessment of Its Characterization and In Vitro Release Study of GTE.Food science & nutrition · 2025Article
- Article
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2 authors.
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Abstract
Grape seeds are an excellent source of flavonoids and tannins with powerful antioxidant properties. However, the astringency of tannins limits their direct incorporation into food. To overcome this challenge, we investigated the encapsulation of grape seed tannins within nanoliposomes formed by ultrasound cycling. We characterized the nanoliposomes' physicochemical properties, including encapsulation efficiency, antioxidant activity, stability, microstructure, and rheological properties. Our findings reveal that the nanoliposomes exhibited excellent stability under refrigerated conditions for up to 90 days with a mean particle size of 228 ± 26 nm, a polydispersity index of 0.598 ± 0.087, and a zeta potential of -41.6 ± 1.30 mV, maintaining a spherical multilamellar microstructure. Moreover, they displayed high antioxidant activity, with encapsulation efficiencies of 79% for epicatechin and 90% for catechin. This innovative approach demonstrates the potential of using ultrasound-assisted nanoliposome encapsulation to directly incorporate grape seed tannins into food matrices, providing a sustainable and efficient method for enhancing their bioavailability and functionality.
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Registered trials
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