Delivery Systems for Hydroxytyrosol Supplementation: State of the Art

Abstract

This review aims to highlight the benefits and limitations of the main colloid-based available delivery systems for hydroxytyrosol. Hydroxytyrosol is a phenolic compound with clear biological activities for human wellness. Olive fruits, leaves and extra-virgin oil are the main food sources of hydroxytyrosol. Moreover, olive oil mill wastewaters are considered a potential source to obtain hydroxytyrosol to use in the food industry. However, recovered hydroxytyrosol needs adequate formulations and delivery systems to increase its chemical stability and bioavailability. Therefore, the application of hydroxytyrosol delivery systems in food sector is still a fascinating challenge. Principal delivery systems are based on the use of colloids, polymers able to perform gelling, thickening and stabilizing functions in various industrial sectors, including food manufacturing. Here, we review the recipes for the available hydroxytyrosol systems and their relative production methods, as well as aspects relative to system characteristics and hydroxytyrosol effectiveness.

Effect of Different Time/Temperature Binomials on the Chemical Features, Antioxidant Activity, and Natural Microbial Load of Olive Pomace Paste

“…Furthermore, during olive crushing and malaxation to produce olive oil, most of the HT glucoside is degraded to HT [ 24 ]. The solubility of HT in water [ 25 ] and OP’s high moisture content (61 g/100 g) can explain the considerable HTC in all samples (0.35–0.65 g/100 g dw), when compared to the ones found in virgin olive oils: 0.3–29.3 mg/kg [ 20 ]. The significant 1.8-fold increase in HTC with OPP production could be explained by stone removal and possible release from cells.…”

“…The significant 1.8-fold increase in HTC with OPP production could be explained by stone removal and possible release from cells. HT is one of the most powerful natural antioxidants, and its ability to scavenge reactive species and disrupt peroxidation chain reactions is due to its ortho-diphenolic group [ 25 ]. However, its numerous hydroxyl groups are extremely vulnerable to air and light exposure [ 25 ].…”

Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin

“…The common features of all these compounds is the coexistence of hydrophilic and hydrophobic parts in their structures [ 14 ]. The importance of surface-active agents in the manufacture of foods, such as sauces, creams, candies, and packaged processed foods, has been known for almost a century [ 15 , 16 ].…”

“…Generally, HYT is found as a constituent of complex molecules (HYT derivatives), such as oleuropein and other secoiridoids [ 23 , 24 , 25 , 26 , 27 , 28 ]. HYT in free and derivative form is characterized by strong antioxidant properties [ 29 ], indeed, the European Food Safety Authority (EFSA) states that a daily intake of 5 mg of HYT and its derivatives are able to prevent low density lipoprotein (LDL) oxidation [ 15 ].…”

Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient

“…Generally, emulsifying agents are added to prevent the separation of phases; egg phospholipids perform this function in mayonnaise [ 6 ]. Emulsion systems are mostly used to deliver functional compounds and develop a novel functional food [ 7 , 8 , 9 ].…”