@misc{10481/92340,
year = {2024},
month = {3},
url = {https://hdl.handle.net/10481/92340},
abstract = {Lyophilized plant-origin extracts are rich in highly potent antioxidant polyphenols. In order
to incorporate them into food products, it is necessary to protect these phytochemicals from atmospheric
factors such as heat, light, moisture, or pH, and to enhance their bioavailability due to their
low solubility. To address these challenges, recent studies have focused on the development of encapsulation
techniques for antioxidant compounds within polymeric structures. In this study, lyophilized
olive leaf extracts were microencapsulated with the aim of overcoming the aforementioned challenges.
The method used for the preparation of the studied microparticles involves external ionic gelation
carried out within a water–oil (W/O) emulsion at room temperature. HPLC analysis demonstrates
a high content of polyphenols, with 90% of the bioactive compounds encapsulated. Meanwhile,
quantification by inductively coupled plasma optical emission spectroscopy (ICP-OES) reveals that
the dried leaves, lyophilized extract, and microencapsulated form contain satisfactory levels of
macro- and micro-minerals (calcium, potassium, sodium). The microencapsulation technique could
be a novel strategy to harness the polyphenols and minerals of olive leaves, thus enriching food
products and leveraging the antioxidant properties of the polyphenolic compounds found in the
lyophilized extract.},
organization = {Grant TED2021-132489A-I00, funded by MCIN/AEI/10.13039/501100011033, and European Union NextGenerationEU/PRTR},
organization = {Programa
Operativo FEDER de Andalucía (B-CTS-252-UGR20)},
organization = {Ministero dell’Università e della Ricerca (MIUR) for
the funding provided through the Programma Operativo Nazionale Ricerca e Innovazione 2014–2020
(CCI 2014IT16M2OP005)},
organization = {European Social Fund for PhD grant (DOT18FFNZ8)},
organization = {Regional Government of Andalucía (predoctoral grant PREDOC_00110)},
organization = {Doctoral Program in Nutrition and Food Sciences, University of Granada},
publisher = {MDPI},
keywords = {Olive phenols},
keywords = {Oleuropein},
keywords = {Olive leaf extract},
title = {Exploring the Nutritional and Bioactive Potential of Olive Leaf Residues: A Focus on Minerals and Polyphenols in the Context of Spain’s Olive Oil Production},
doi = {10.3390/foods13071036},
author = {Ronca, Carolina L. and Duque Soto, Carmen and Samaniego Sánchez, Cristina and Morales Hernández, María Encarnación and Olalla Herrera, Manuel and Lozano Sánchez, Jesús and Giménez Martínez, Rafael Jesús},
}