Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems
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 incorporat...
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| Veröffentlicht in: | Food biophysics 2021-03, Vol.16 (1), p.84-97 |
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| creator | González-Ortega, Rodrigo Šturm, Luka Skrt, Mihaela Di Mattia, Carla Daniela Pittia, Paola Poklar Ulrih, Nataša |
| description | 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. |
| doi_str_mv | 10.1007/s11483-020-09650-y |
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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.</description><identifier>ISSN: 1557-1858</identifier><identifier>EISSN: 1557-1866</identifier><identifier>DOI: 10.1007/s11483-020-09650-y</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Analytical Chemistry ; Antioxidants ; Biological and Medical Physics ; Biophysics ; Chemistry ; Chemistry and Materials Science ; Diameters ; Encapsulation ; Fluidity ; Fluidizing ; Fluorescence ; Food Science ; Leaves ; Lecithin ; Lipid peroxidation ; Lipids ; Liposomes ; Liquid phases ; Molecular interactions ; Oleuropein ; Original Article ; Peroxidation ; Phase transitions ; Phosphatidylcholine ; Plant extracts ; Transition temperature ; Transition temperatures</subject><ispartof>Food biophysics, 2021-03, Vol.16 (1), p.84-97</ispartof><rights>The Author(s) 2020</rights><rights>The Author(s) 2020. 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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.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11483-020-09650-y</doi><tpages>14</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Analytical Chemistry Antioxidants Biological and Medical Physics Biophysics Chemistry Chemistry and Materials Science Diameters Encapsulation Fluidity Fluidizing Fluorescence Food Science Leaves Lecithin Lipid peroxidation Lipids Liposomes Liquid phases Molecular interactions Oleuropein Original Article Peroxidation Phase transitions Phosphatidylcholine Plant extracts Transition temperature Transition temperatures |
| title | Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems |
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