Phenolic profile of micro- and nano-encapsulated olive leaf extract in biscuits during in vitro gastrointestinal digestion

被引：15

作者：

Ciont, Calina ^{[1
,2
]}

Difonzo, Graziana ^{[3
]}

Pasqualone, Antonella ^{[3
]}

Chis, Maria Simona ^{[4
]}

Ranga, Florica ^{[1
]}

Szabo, Katalin ^{[2
]}

Simon, Elemer ^{[2
]}

Naghiu, Anca ^{[5
]}

Barbu-Tudoran, Lucian ^{[6
]}

Caponio, Francesco ^{[3
]}

Pop, Oana Lelia ^{[1
,2
]}

Vodnar, Dan Cristian ^{[1
]}

机构：

[1] Univ Agr Sci & Vet Med, Dept Food Sci, Cluj Napoca 400372, Romania

[2] Univ Agr Sci & Vet Med, Inst Life Sci, Mol Nutr & Prote Lab, Cluj Napoca 400372, Romania

[3] Univ Bari Aldo Moro, Dept Soil Plant & Food Sci DISSPA, I-70126 Bari, Italy

[4] Univ Agr Sci & Vet Med, Dept Food Technol, Cluj Napoca 400372, Romania

[5] Natl Inst Res & Dev Optoelect INOE 2000, Res Inst Analyt Instrumentat, 67 Donath St, Cluj Napoca 400293, Romania

[6] Babes Bolyai Univ, Fac Biol & Geol, Electron Microscopy Ctr, Clinicilor 5-7, Cluj Napoca 400006, Romania

来源：

FOOD CHEMISTRY | 2023年 / 428卷

关键词：

Olive leaf; Phenolic; Microencapsulation; Nanoencapsulation; Evolution; In vitro digestion; ANTIOXIDANT ACTIVITY; SPRAY; MICROENCAPSULATION; LEAVES; BIOACCESSIBILITY; OLEUROPEIN; L;

D O I：

10.1016/j.foodchem.2023.136778

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Olive leaf was characterized by a high content of phenols and flavonoids (oleuropein, luteolin, and their derivatives), presenting functional and health-related properties. The chemical instability of phenolics through technological processes and their degradation in the digestive system may negatively impact them, leading to lower absorption. This study evaluates the phenolic profile of micro- and nano-encapsulated olive leaf extract in biscuits during the INFOGEST static in vitro digestion, aiming to enhance stability and sensorial properties. Ultrasound-assisted extraction and chromatography characterized the extract, while spray drying (maltodextringlucose) and nano-encapsulation (maltodextrin, whey protein isolate, and arabic gum) techniques were used with specific solutions. Encapsulated formulations underwent microscopy (TEM, SEM) and encapsulation efficiency analysis. Micro- and nano-encapsulation improved biscuit functionality by enhancing phenolic stability during digestion. However, the highest concentration adversely affected sensory and textural parameters. These findings contribute to developing functional food products enriched with bioactive compounds, providing improved health benefits while maintaining sensory attributes.

引用

页数：10

共 46 条

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