Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applica
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ORIGINAL ARTICLE
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems Rodrigo González-Ortega 1 & Luka Šturm 1 & Mihaela Skrt 1 & Carla Daniela Di Mattia 2 & Paola Pittia 2 & Nataša Poklar Ulrih 1,3 Received: 4 June 2020 / Accepted: 26 August 2020 # The Author(s) 2020
Abstract 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 concentrationdependent 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. Keywords Encapsulation . Liposomes . Oleuropein . Olive leaf extract . Phospholipid membranes . Peroxidation
Introduction Oleuropein is the most abundant biophenol in the olive tree fruits and leaves. It is an ester of hydroxytyrosol and a glucoside derivative of elenolic acid. It has been shown to have powerful biological properties that have been attributed to
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11483-020-09650-y) contains supplementary material, which is available to authorized users. * Nataša Poklar Ulrih [email protected] 1
Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, Ljubljana SI-1000, Slovenia
2
Present address: Faculty of Bioscience and Technology for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
3
The Centre of Excellence for Integrated Approaches in Chemistry and Biology of Proteins (CipKeBiP), Jamova 39, SI-1000 Ljubljana, Slovenia
the hydroxytyrosol moiety. These include radical scavenging [1–3] and antimicrobial activity [4, 5], with inhibition of LDL peroxidation and platelet aggregation involved in prevention of diseases like atherosclerosis [6, 7] and cancers [8]. For these reasons, and along with many other biophenols, oleuropein has attracted interest in the food industry for formulation of functional products with increased nutritional properties, or with enhanced shelf-life through exploitation o
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