@misc{10481/91210,
year = {2023},
month = {12},
url = {https://hdl.handle.net/10481/91210},
abstract = {The large generation of olive by-products has motivated their revalorization into highadded-
value products. In this regard, olive leaves pose as an interesting source of bioactive compounds,
due to their phenolic content with commonly known antioxidant, anti-inflammatory, and
immunomodulatory properties, with potential application in non-communicable diseases. However,
their effectiveness and applicability into functional foods is limited by their instability under gastrointestinal
conditions. Thus, the development of protective formulations is essential. In this study,
the spray-drying encapsulation of a phenolic-rich olive leaf extract with inulin as the encapsulating
agent was optimized. Then, the behavior of the free extract under gastrointestinal conditions, its
co-administration with the encapsulating agent, and the optimized microencapsulated formulation
were studied through an in vitro gastrointestinal digestion process following the INFOGEST protocol.
Digestion of the free extract resulted in the degradation of most compounds, whereas this
was minimized in the co-administration of the non-encapsulated extract with the encapsulating
agent. This protective effect, related to its interaction with inulin, was similar to the microencapsulated
formulation. Thus, both approaches, co-administration and microencapsulation with inulin,
could be promising strategies for the improvement of the stability of these anti-inflammatory and
immunomodulatory compounds under gastrointestinal conditions, enhancing their beneficial effect.},
organization = {“Consejería de Transformación Económica, Industria,
Conocimiento y Universidades de la Junta de Andalucía” (INTESOLIVE project, PY18-RE-0033)},
organization = {Grant TED2021-132489A-I00 funded by MCIN/AEI/10.13039/501100011033 and European Union
NextGenerationEU/PRTR},
organization = {Regional Government of Andalucía for a
predoctoral contract (PREDOC_00110)},
organization = {Doctoral Program in Nutrition and Food Sciences,
University of Granada},
organization = {“Consejería de Transformación Económica,
Industria, Conocimiento y Universidades de la Junta de Andalucía” for a postdoctoral researcher
contract (POSTDOC_21_00031)},
publisher = {MDPI},
keywords = {Olive leaf extract},
keywords = {Phenolic compounds},
keywords = {Microencapsulation},
title = {Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates},
doi = {10.3390/nu16010093},
author = {Duque Soto, Carmen and Leyva Jiménez, Francisco Javier and Quirantes Piné, Rosa and López Bascón, María Asunción and Lozano Sánchez, Jesús and Borras Linares, María Isabel},
}