2026-09-20T22:34:36Zhttps://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

00925njm 22002777a 4500 dc González Ortega, Rodrigo author Šturm, Luka author Skrt, Mihaela author Di Mattia, Carla Daniela author Pittia, Paola author Poklar Ulrih, Nataša author Poklar author 2021-03 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. 1557-1858 http://hdl.handle.net/10259/9972 10.1007/s11483-020-09650-y 1557-1866 Encapsulation Liposomes Oleuropein Olive leaf extract Phospholipid membranes Peroxidation Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems