Formulation and testing of cutting-edge food supplements tailored for glucose and oxidation controlling, converting artichoke by-products in inulin-rich antioxidant phytocomplex loaded into zein liposomes

Agri-food by-products cause significant environmental and annual market losses. This study addresses the challenge of sustainable use of these by-products by developing an innovative food supplement from artichoke residues, rich in active molecules such as inulin and polyphenols. Its key components were identified and quantified using high-performance liquid chromatography with diode-array detection (HPLC-DAD), loaded into zein liposomes for oral delivery, and evaluated in vitro for biological effects. Zein liposomes were characterized by a small size (≈132 nm), homogeneously dispersion (polydispersity index ≈ 0.19), a negative charge (around −44 mV), and an efficient incorporation of artichoke extract (>70%). Freeze-drying improved the stability of vesicle dispersions and small-Angle X-ray Scattering analysis confirmed that zein stabilized the vesicles under acidic conditions. Zein liposomes controlled the release of loaded molecules in gastrointestinal-simulating pH (at pH 1.20 ⁓ 21% of the chlorogenic acid equivalents were released) and inhibited α-amylase (≈∼0.90 μg of acarbose equivalents/mL) and α-glucosidase (∼0.97 μg of acarbose equivalents/mL) in vitro. Formulations were biocompatible (cell viability ≈ 90%) with Caco-2 cells and protected them from oxidative stress. Overall, the results suggest that zein liposomes loaded with artichoke by-product extract are well-suited as a food supplement or nutraceutical to boost nutritional value.