2026-05-11T19:26:52Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/99722025-01-22T01:05:26Zcom_10259_9970com_10259.4_2512com_10259.4_106com_10259_2604col_10259_9971

González Ortega, Rodrigo 1719bfc7-50fb-4233-8e1e-faeb0d75e019 600 Šturm, Luka 4b85b5a7-8775-4f28-bf16-ce3009f94a8e 500 Skrt, Mihaela 6308e3e3-62d7-4234-9494-ea471e184062 500 Di Mattia, Carla Daniela caa64480-84c1-41bc-a898-3d3a659c2bc9 500 Pittia, Paola 6c4a7aab-d3b9-4c32-bca5-c1b455a744de 500 Poklar Ulrih, Nataša 479210ab-499d-489d-bc97-9b88a1fc7687 500 Poklar e310a612-9141-48ea-82bf-f0adff6507ca 600 2025-01-21T09:49:11Z 2025-01-21T09:49:11Z 2021-03 1557-1858 http://hdl.handle.net/10259/9972 10.1007/s11483-020-09650-y 1557-1866 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. This work was supported by the Italian Ministry of University and Research and has received funding from the European Union Horizon 2020 Research and Innovation Programme under the Marie Skłodowska-Curie grant agreement N° 713714, and by the Slovenian Research Agency under the P4-0121 Programme and the CRP V4-1621 Project. application/pdf eng Springer Food Biophysics. 2021, V. 16, n. 1, p. 84–97 https://doi.org/10.1007/s11483-020-09650-y info:eu-repo/grantAgreement/EC/H2020/713714/EU/Food quality and food innovative strategies to prevent reproductive and eating disorders/REP-EAT/ Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Encapsulation Liposomes Oleuropein Olive leaf extract Phospholipid membranes Peroxidation Biotecnología alimentaria Food-Biotechnology Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Food Biophysics 16 1 84 97 THUMBNAIL Gonzalez-Food_Biophysics_2021.pdf.jpg Gonzalez-Food_Biophysics_2021.pdf.jpg IM Thumbnail image/jpeg 4698 https://riubu.ubu.es/bitstream/10259/9972/4/Gonzalez-Food_Biophysics_2021.pdf.jpg cf346e6d9a034d8d7f485b9a59afa240 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 1362 https://riubu.ubu.es/bitstream/10259/9972/3/license.txt 5d013bfa6e473ff0db22cd82a4d71a70 MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/9972/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Gonzalez-Food_Biophysics_2021.pdf Gonzalez-Food_Biophysics_2021.pdf application/pdf 1334444 https://riubu.ubu.es/bitstream/10259/9972/1/Gonzalez-Food_Biophysics_2021.pdf 7ce5b5d0cda37d94214fbdc5a77947f0 MD5 1 10259/9972 oai:riubu.ubu.es:10259/9972 2025-01-22 02:05:26.634 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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