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

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

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.

• Jezik: Angleški jezik
• Ključne besede: encapsulation, liposomes, oleuropein, olive leaf extract, phospholipid membranes, peroxidation
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2021
• Št. strani: Str. 84-97
• Številčenje: Vol. 16
• PID: 20.500.12556/RUL-134135
• UDK: 577.3:634.63:615.014.6
• ISSN pri članku: 1557-1858
• DOI: 10.1007/s11483-020-09650-y
• COBISS.SI-ID: 33992195
• Datum objave v RUL: 24.12.2021

Gradivo je del revije

• Naslov: Food biophysics
• Skrajšan naslov: Food biophys.
• Založnik: Springer Science + Business Media
• ISSN: 1557-1858
• COBISS.SI-ID: 514863897

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.
• Začetek licenciranja: 02.10.2020

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: liposomi, enkapsulacija, oljka, Olea europaea, rastlinski ekstrakti, listi oljke, oleuropein, fosfolipidne membrane