Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems
| Autor: | Nataša Poklar Ulrih, Luka Šturm, Carla Di Mattia, Rodrigo González-Ortega, Paola Pittia, Mihaela Skrt |
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| Rok vydání: | 2021 |
| Předmět: |
liposomes
Antioxidant 030309 nutrition & dietetics medicine.medical_treatment Biophysics Bioengineering Olive leaf extract Applied Microbiology and Biotechnology Analytical Chemistry Lipid peroxidation 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Oleuropein Phosphatidylcholine medicine encapsulation oleuropein liposomes olive leaf extract phospholipid membranes peroxidation Food science 2. Zero hunger 0303 health sciences Molecular interactions Liposome 04 agricultural and veterinary sciences phospholipid membranes 040401 food science peroxidation Antioxidant capacity chemistry oleuropein olive leaf extract encapsulation Food Science |
| Zdroj: | Food Biophysics |
| ISSN: | 1557-1858 |
| DOI: | 10.1007/s11483-020-09650-y |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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