Estefania García González scite author profile

Highlights Olive leaves extract was encapsulated in double emulsion (DE/OLE) for fat replacement DE/OLE showed good physical stability and high antioxidant capacity during storage Meat systems with these double emulsions (MS-DE/OLE) showed high oleuropein retention MS-DE/OLE showed high oxidative stability and antioxidant capacity during storage The remaining oeluropein content and the antioxidant capacity were highly correlated

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Olive leaves extract encapsulated by spray-drying in vacuum fried starch–gluten doughs

Urzúa

González

Dueik

et al. 2017

Food and Bioproducts Processing

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Role of maltodextrin and inulin as encapsulating agents on the protection of oleuropein during in vitro gastrointestinal digestion

et al. 2020

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Retention and pre-colon bioaccessibility of oleuropein in starchy food matrices, and the effect of microencapsulation by using inulin

Pacheco

González

Robert

et al. 2018

Journal of Functional Foods

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