Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates
Metadatos
Mostrar el registro completo del ítemAutor
Duque Soto, Carmen; Leyva Jiménez, Francisco Javier; Quirantes Piné, Rosa; López Bascón, María Asunción; Lozano Sánchez, Jesús; Borras Linares, María IsabelEditorial
MDPI
Materia
Olive leaf extract Phenolic compounds Microencapsulation
Fecha
2023-12-27Referencia bibliográfica
Duque-Soto, C.; Leyva- Jiménez, F.J.; Quirantes-Piné, R.; López-Bascón, M.A.; Lozano- Sánchez, J.; Borrás-Linares, I. Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates. Nutrients 2024, 16, 93. https://doi.org/10.3390/nu16010093
Patrocinador
“Consejería de Transformación Económica, Industria, Conocimiento y Universidades de la Junta de Andalucía” (INTESOLIVE project, PY18-RE-0033); Grant TED2021-132489A-I00 funded by MCIN/AEI/10.13039/501100011033 and European Union NextGenerationEU/PRTR; Regional Government of Andalucía for a predoctoral contract (PREDOC_00110); Doctoral Program in Nutrition and Food Sciences, University of Granada; “Consejería de Transformación Económica, Industria, Conocimiento y Universidades de la Junta de Andalucía” for a postdoctoral researcher contract (POSTDOC_21_00031)Resumen
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.