Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger

Oliveira, Fernanda Moreira; Oliveira, Raquel Soares; Buchweitz, Lucia Tamires Gehrmann; Pereira, Juliana Alves; Hackbart, Helen Cristina dos Santos; Nalério, Élen Silveira; Borges, Caroline Dellinghausen; Zambiazi, Rui Carlos

doi:10.1016/j.foodcont.2021.108426

Cited by 26 publications

(14 citation statements)

References 38 publications

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“…In recent decades, the comprehensive use of olive leaves has attracted much research interest, mainly due to their high content of valuable bioactive compounds, such as phenolic derivatives, phytosterols, tocols, and pentacyclic triterpenes ( 4 ). Olive leaf extracts have been used as natural antioxidants in meat products, olive oil, sunflower oil, and soybean oil ( 5 , 6 ), incorporated as supplements in functional foods ( 1 ), and used to delay the microbiological spoilage of seafood ( 7 ). In addition, the reutilization of olive leaves to produce extracts rich in bioactive phytochemicals for use in pharmaceutical, nutraceutical, and food industries has shown to not only reduce the environmental burden but also add economic value ( 1 , 4 ).…”

Section: Introductionmentioning

confidence: 99%

Changes in Phytochemical Profiles and Biological Activity of Olive Leaves Treated by Two Drying Methods

Zhang

Xin

et al. 2022

Front. Nutr.

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Olive leaves, which are the most abundant byproducts of the olive industry, offer multiple health benefits. The investigation of the phytochemical profiles and relevant biological activities is an essential step toward transforming these low-value byproducts into value-added ones. This study systematically investigated the phytochemical profiles, antioxidant capacity, and inhibition rates of olive leaves from four cultivars on the α-glucosidase, α-amylase, and angiotensin-converting enzyme (ACE). The leaves were prepared using two common drying methods, namely, hot air-drying and freeze-drying. A total of 33 bioactive compounds were identified in the olive leaves, namely, 19 flavonoids, 2 phenylethanoids, 2 coumarins, 2 hydroxycinnamic acids, 2 iridoids, and 6 triterpenic acids. Quantification of the bioactive compounds revealed high amounts of polyphenols, especially flavonoids [2,027–8,055 mg/kg dry weight (DW)], iridoids (566–22,096 mg/kg DW), and triterpenic acids (13,824–19,056 mg/kg DW) in the olive leaves. The hot air-dried leaves showed significantly (P < 0.05) higher iridoid (oleuropein and secoxyloganin) content than the fresh leaves, while freeze-drying resulted in significantly (P < 0.05) higher flavonoid aglycone and hydroxytyrosol content. Additionally, freeze-drying led to samples with the highest radical scavenging, α-amylase, α-glucosidase, and ACE inhibition abilities. The flavonoid (e.g., quercetin, luteolin, eriodictyol, kaempferol-7-O-glucoside, and luteolin-7-O-glucoside), hydroxytyrosol, and oleanolic acid contents in the olive leaves were positively correlated (P < 0.05) with their bioactive potentials.

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Section: Introductionmentioning

confidence: 99%

Changes in Phytochemical Profiles and Biological Activity of Olive Leaves Treated by Two Drying Methods

Zhang

Xin

et al. 2022

Front. Nutr.

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“…Zhang et al (2021) đã nghiên cứu vi bao zeaxanthin một hợp chất có lợi giúp phòng ngừa các bệnh liên quan đến mắt có trong dịch trích cây cẩu kỷ (Lycium barbarum); kết quả nghiên cứu cho thấy tỷ lệ phối trộn gelatin và sodium carboxymethyl cellulose tối ưu là 9:1 (g/g), pH tối ưu là 4,5 cho hiệu quả vi bao đạt 92,6%. Oliveira et al (2022) đã ghi nhận hiệu quả vi bao polyphenol có trong chiết xuất lá ô liu (Olea europaea L.) bằng gelatin, tragacanth và hỗn hợp gelatin-tragacanth lần lượt là 61,23%, 52,04% và 90,41%. Kết quả cho thấy gelatin có hiệu quả vi bao tốt hơn so với tragacanth; như vậy lần nữa được khẳng định thông qua chỉ số phần trăm ức chế gốc tự do (2,2-diphenyl-1-picrylhydrazyl (DPPH); với kết quả tương ứng cho từng loại màng bao lần lần lượt là 91,26%, 47,64% và 90,41%.…”

Section: Hiệu Quả VI Bao Là Tỷ Lệ Phần Trăm Giữa Hàm Lượng Các Chất ...unclassified

“…Oliveira et al (2022) đã nghiên cứu ứng dụng hạt vi bao chiết xuất polyphenol từ lá cây oliu trong hamburger thịt cừu. Các tác giả này cũng đã nhận thấy hạt vi bao giúp giảm quá trình oxy hoá chất béo trong thịt và có nhiều tiềm năng thay thế cho natri erythorbate-một chất bảo quản nhân tạo.…”

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Ứng dụng vi bao giọt tụ trong công nghiệp thực phẩm

Hoang¹,

Chế²,

Trịnh³

et al. 2022

CTUJSVN

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Vi bao là phương pháp hiệu quả giúp bảo quản các chất sinh học. Thông qua cơ chế bao gói của các polymer có nguồn gốc từ protein, polysaccharide, các hợp chất tự nhiên (polyphenol, carotenoid, …) cũng như vi sinh vật có lợi (nấm men, probiotic) giúp bảo vệ trong các điều kiện bất lợi của môi trường. Ứng dụng các hạt vi bao trong chế biến thực phẩm giúp sản phẩm kéo dài thời gian sử dụng, nâng cao khả năng kháng oxy hóa và cải thiện khả năng sống sót của probiotic.

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“…have been widely used as encapsulation carriers for bioactive components because of their safety, non–toxicity, biodegradability, and biocompatibility [ 16 , 17 ]. Food–grade proteins, such as soy protein isolate, casein, gelatin, and zein, have been used as packaging materials [ 18 , 19 , 20 ]. Zein is the main storage protein of corn, which has excellent self–loading characteristics [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Rutin–Loaded Zein–Carboxymethyl Starch Nanoparticles

Chen

McClements

et al. 2022

Foods

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In this work, rutin (RT)–loaded zein–carboxymethyl starch (CMS) nanoparticles were successfully prepared by the antisolvent precipitation method. The effect of CMS on composite nanoparticles at different concentrations was studied. When the ratio of zein–RT–CMS was 10:1:30, the encapsulation efficiency (EE) was the highest, reaching 73.5%. At this ratio, the size of the composite nanoparticles was 196.47 nm, and the PDI was 0.13, showing excellent dispersibility. The results of fluorescence spectroscopy, FTIR, XRD, and CD showed that electrostatic interaction, hydrogen bonding, and hydrophobic interaction were the main driving forces for the formation of nanoparticles. It can be seen from the FE–SEM images that the zein–RT–CMS nanoparticles were spherical. With the increase in the CMS concentration, the particles gradually embedded in the cross–linked network of CMS (10:1:50). After RT was loaded on zein–CMS nanoparticles, the thermal stability and pH stability of RT were improved. The results showed that zein–CMS was an excellent encapsulation material for bioactive substances.

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Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger

Cited by 26 publications

References 38 publications

Changes in Phytochemical Profiles and Biological Activity of Olive Leaves Treated by Two Drying Methods

Changes in Phytochemical Profiles and Biological Activity of Olive Leaves Treated by Two Drying Methods

Ứng dụng vi bao giọt tụ trong công nghiệp thực phẩm

Preparation and Characterization of Rutin–Loaded Zein–Carboxymethyl Starch Nanoparticles

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