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
Hauptverfasser:	González-Ortega, Rodrigo, Šturm, Luka, Skrt, Mihaela, Di Mattia, Carla Daniela, Pittia, Paola, Poklar Ulrih, Nataša
Format:	Artikel
Sprache:	eng
Schlagworte:	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
Online-Zugang:	Volltext
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