The bacterium Helicobacter pylori (H. pylori) represents a major risk factor associated with the development of gastric cancer. The anti-oxidant curcumin has been ascribed many benefits to human health, including bactericidal effects. However, these effects are poorly reproducible because the molecule is extremely unstable and water insoluble. Here we solubilized curcumin as either nanoemulsions or chitosan nanocapsules and tested the effects on H. pylori. The nanoemulsions were on average 200 nm in diameter with a PdI ≤ 0.16 and a negative zeta potential (−54 mV), while the nanocapsules were 305 nm in diameter with a PdI ≤ 0.29 and a positive zeta potential (+68 mV). Nanocapsules were safer than nanoemulsions when testing effects on the viability of GES-1 gastric cells. Also, nanocapsules were more efficient than nanoemulsions at inhibiting H. pylori growth (minimal inhibitory concentration: 50 and 75 μM, respectively), whereby chitosan contributed to this activity. Importantly, both formulations effectively diminished H. pylori’s adherence to and internalization by GES-1 cells, as well as biofilm formation. In summary, the demonstrated activity of the curcumin nanoformulations described here against H. pylori posit them as having great potential to treat or complement other therapies currently in use against H. pylori infection.

Bioactive compounds derived from grape by-products support a circular economy approach and offer valuable opportunities for the nutraceutical and food industries. Among these by-products, grape seeds are of particular interest due to their high content of antioxidant proanthocyanidins (PAs). However, the aqueous solubility and chemical instability of PAs during processing, storage and consumption, limit their commercial viability. We hypothesize that an optimization in the PAs encapsulation would improve their physicochemical and biological performance, and the potential to be included in food formulations. In this study, we developed liposomes (Lip) as delivery systems for grape seed PAs and evaluated the effect of a chitosan (Cs) coating on their physicochemical properties, cellular responses, and rheological behavior. Both Lip and Cs/Lip formulations displayed high encapsulation efficiency (>90%) and presented particle sizes of 120–150 nm with low polydispersity. Storage studies demonstrated excellent colloidal stability, PAs retention, and antioxidant activity. Viability assays in Caco-2 and SH-SY5Y (neuroblastoma) cell lines confirmed the safety of the formulations and revealed increased viability at the highest tested concentrations (50 μg/mL in Caco-2: PAs-Lip increase 32% and PAs-Cs/Lip increase 24%; 1 μg/mL in SH-SY5Y: PAs-Lip increase 27% and PAs-Cs/Lip increase 40%). Notably, PAs encapsulation reduced the cytotoxic effects induced by the oxidant agent tert-butyl hydroperoxide, with Cs/Lip exhibiting the strongest protective activity. In summary, the developed formulations, due to their safety, stability, potential to increase cell viability, and rheological compatibility with aqueous-based formulations, represent interesting ingredients to be included in food products and convert them into functional foods.

Food by-products have gained importance as valuable sources of bioactive compounds and structural lipids, with potential applications in food packaging. These residues, such as fruit peels, seeds, and fish skin, contain polymers and natural compounds like polyphenols, carotenoids, tocopherols, and phospholipids, which possess antioxidant and antimicrobial properties highly relevant for food preservation. However, the direct incorporation of these compounds is limited by their sensitivity to environmental factors such as light, oxygen, and pH. Liposomal encapsulation has emerged as a promising strategy to overcome these challenges, providing protection, controlled release, and increased bioavailability of both hydrophilic and lipophilic bioactives. The formulation of liposomes using lipids recovered from food industry by-products introduces an additional sustainability component, in line with the principles of the circular economy. Combining liposomes with other advanced preservation technologies, such as edible coatings and films, electrospinning fibers, and cyclodextrin inclusion complexes, is a promising alternative for extending the shelf-life and safety of food products, as well as for the development of functional foods. This review discusses the latest advances in liposome formulations with food by-products and their combination with other technologies to enhance their effectiveness in food preservation.