2026-07-27T17:26:26Zhttps://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 Šturm, Luka Skrt, Mihaela Di Mattia, Carla Daniela Pittia, Paola Poklar Ulrih, Nataša Poklar 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