Liposomal encapsulation of oleuropein and an olive leaf extract : molecular interactions, antioxidant effects and applications in model food systems

González-Ortega, Rodrigo (author), Šturm, Luka (author), Skrt, Mihaela (author), Di Mattia, Carla (author), Pittia, Paola (author), Poklar Ulrih, Nataša (author)

The influence of actively/passively encapsulated oleuropein on DPPC liposomes thermal and structural properties, and its antioxidant capacity against lipid peroxidation were investigated. Also, an oleuropein-rich olive leaf extract was encapsulated in soy phosphatidylcholine (PL-90 g) and incorporated in model and commercial drinks. Oleuropein induced a concentration-dependent broadening and splitting of the gel-to-liquid phase transition temperature. Fluorescence measurements revealed a fluidizing effect on liposomes below their gel-to-liquid phase transition temperature, and a higher lipid ordering above, especially to active encapsulation. Oleuropein also showed an antioxidant effect against lipid peroxidation in PL-90 g liposomes. PL-90 g Liposomes with olive leaf extract showed a mean diameter of 405 ± 4 nm and oleuropein encapsulation efficiency of 34% and delayed oleuropein degradation at pH 2.0 and 2.8 model drinks. In conclusion, greater effects were observed on the structure and fluidity of DPPC liposomes when oleuropein was actively encapsulated, while its incorporation into acidic foods in encapsulated form could enhance its stability.

• Language: English
• Keywords: encapsulation, liposomes, oleuropein, olive leaf extract, phospholipid membranes, peroxidation
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Year: 2021
• Number of pages: Str. 84-97
• Numbering: Vol. 16
• PID: 20.500.12556/RUL-134135
• UDC: 577.3:634.63:615.014.6
• ISSN on article: 1557-1858
• DOI: 10.1007/s11483-020-09650-y
• COBISS.SI-ID: 33992195
• Publication date in RUL: 24.12.2021

Record is a part of a journal

• Title: Food biophysics
• Shortened title: Food biophys.
• Publisher: Springer Science + Business Media
• ISSN: 1557-1858
• COBISS.SI-ID: 514863897

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
• Licensing start date: 02.10.2020

Secondary language

• Language: Slovenian
• Keywords: liposomi, enkapsulacija, oljka, Olea europaea, rastlinski ekstrakti, listi oljke, oleuropein, fosfolipidne membrane