Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions

Speroni, Caroline Sefrin; Guerra, Daniela Rigo; Bender, Ana Betine Beutinger; Stiebe, Jéssica; Ballus, Cristiano Augusto; Silva, Leila Picolli da; Lozano‐Sánchez, Jesús; Emanuelli, Tatiana

doi:10.1016/j.foodchem.2020.128689

Cited by 16 publications

(7 citation statements)

References 40 publications

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“…Olive pomace could be considered a renewable source of high added value compounds, such as polyphenols [1] and they can be used in the food industry as an antioxidant source [2,3]. Olive pomace contains many phenolic compounds with potential influence on human health, such as hydroxytyrosol, tyrosol, and luteolin [4]. The primary phenolic compounds of olive pomace are oleuropein (1.22-13.50 mg/g), hydroxytyrosol (0.61-8.70 mg/g), tyrosol (0.13-1.115 mg/g), luteolin (0.02-0.14 mg/g), vanillin (0.92-3.64 mg/g), and rutin (0.21-1.70 mg/g) [5,6].…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Olive Pomace Extract in Rocket Seed Gum and Chia Seed Gum Nanoparticles: Characterization, Antioxidant Activity and Oxidative Stability

Akçiçek

Bozkurt

Akgül

et al. 2021

Foods

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The aim of this study was to determine the potential use of rocket seed and chia seed gum as wall materials, to encapsulate and to prevent degradation of olive pomace extract (OPE) in polymeric nanoparticles, and to characterize olive pomace extract-loaded rocket seed gum nanoparticles (RSGNPs) and chia seed gum nanoparticles (CSGNPs). The phenolic profile of olive pomace extract and physicochemical properties of olive pomace, rocket seed gum (RSG), and chia seed gum (CSG) were determined. The characterization of the nanoparticles was performed using particle size and zeta potential measurement, differential scanning calorimeter (DSC), Fourier-transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), encapsulation efficiency (EE%), in vitro release, and antioxidant activity analyses. Nanoparticles were used to form oil in water Pickering emulsions and were evaluated by oxitest. The RSGNPs and CSGNPs showed spherical shape in irregular form, had an average size 318 ± 3.11 nm and 490 ± 8.67 nm, and zeta potential values of-22.6 ± 1.23 and -29.9 ± 2.57, 25 respectively. The encapsulation efficiency of the RSGNPs and CSGNPs were found to be 67.01 ± 4.29% and 82.86 ± 4.13%, respectively. The OPE-RSGNP and OPE-CSGNP presented peaks at the 1248 cm−1 and 1350 cm−1 which represented that C-O groups and deformation of OH, respectively, shifted compared to the OPE (1252.53 cm−1 and 1394.69 cm−1). The shift in wave numbers showed interactions of a phenolic compound of OPE within the RSG and CSG, respectively. In vitro release study showed that the encapsulation of OPE in RSGNPs and CSGNPs led to a delay of the OPE released in physiological pH. The total phenolic content and antioxidant capacity of RSGNPs and CSGNPs increased when the OPE-loaded RSGNPs and CSGNPs were formed. The encapsulation of OPE in RSGNPs and CSGNPs and the IP values of the oil in water Pickering emulsions containing OPE-RSGNPs and OPE-CSGNPs were higher than OPE, proving that OPE-loaded RSGNPs and CSGNPs significantly increased oxidative stability of Pickering emulsions. These results suggest that the RSG and CSG could have the potential to be utilized as wall materials for nanoencapsulation and prevent degradation of cold-pressed olive pomace phenolic extract.

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Section: Introductionmentioning

confidence: 99%

Encapsulation of Olive Pomace Extract in Rocket Seed Gum and Chia Seed Gum Nanoparticles: Characterization, Antioxidant Activity and Oxidative Stability

Akçiçek

Bozkurt

Akgül

et al. 2021

Foods

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“…Studies using this technology showed that the SEDS process is a robust methodology for improving the physicochemical properties and antioxidant activity by increasing the bioaccessibility and availability of phenolic and other compounds active (Lu et al, 2020;Sefrin Speroni et al, 2021;Zhou et al, 2004;Zu et al, 2012). Furthermore, positive correlations were detected between radical scavenging activity, ferric reducing antioxidant power, and total phenolic content of wine grape pomace micronized (Zhu et al, 2014).…”

Section: Antioxidant Activity In Vitromentioning

confidence: 98%

Curcumin micronization by supercritical fluid: In vitro and in vivo biological relevance

Sachett

Gallas‐Lopes

Benvenutti

et al. 2022

Industrial Crops and Products

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“…Olive pomace exhibits low bioaccessibility for hydroxytyrosol during the salivary, gastric, and intestinal digestion, 26 whereas oleuropein, luteolin, and apigenin have higher bioaccessibility and are also recovered in the insoluble intestinal fraction, which will be available for biotransformation by the colonic microbiota 27 . It was recently demonstrated that granulometric fractionation and micronization of olive pomace increase the bioaccessibility of hydroxytyrosol and oleuropein, 26 as well as the release of hydroxytyrosol, oleuropein aglycone, apigenin and phenolic acids in the first hours of in vitro colonic fermentation (Table 1). 27 This finding demonstrates the potential of this ultrafine milling process to increase the biological availability of biophenols and to allow the reuse of olive pomace for functional foods and nutraceutical development.…”

Section: Olive‐pomace As a Raw Ingredient For Animal Feed And Human N...mentioning

confidence: 99%

Nutraceutical potential of olive pomace: insights from cell‐based and clinical studies

Monteiro,

Adedara,

Farombi

et al. 2024

J Sci Food Agric

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Olive oil production yields a substantial volume of by‐products, constituting up to 80% of the processed fruits. The olive pomace by‐product represents a residue of significant interest due to the diverse bioactive compounds identified in it. However, a thorough characterization and elucidation of the biological activities of olive pomace are imperative to redirect its application for functional food, nutraceutical, and pharmaceutical purposes both for animals and humans. In this review, we examine data from experimental models, including immortalized human vascular endothelial cells, human corneal and conjunctival epithelial cells, human colorectal adenocarcinoma cells, non‐tumorigenic human hepatoma cells, and murine macrophages alongside clinical trials. These studies aim to validate the safety, nutritional value, and pharmacological effects of olive pomace. In vitro studies suggest that biophenols extracted from olive pomace possess antioxidant, anti‐inflammatory, and antiproliferative properties that could be beneficial in mitigating cardiovascular disorders, particularly atherosclerosis, hepatosteatosis, and dry‐eye disease. Protective effects against dry‐eye disease were confirmed in a mouse model assay. Olive pomace used in the feed for fish and poultry has demonstrated the ability to enhance animals' immunity and improve nutritional quality of meat and eggs. Human clinical trials are scarce and have revealed minimal biological changes following the consumption of olive pomace‐enriched foods. However, alterations in certain biomarkers tentatively suggest cardioprotective properties. The review underscores the value of olive pomace while addressing potential drawbacks and future perspectives, with a specific focus on the need for further investigation into the animal feed and human nutritional properties of olive pomace. © 2024 Society of Chemical Industry.

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Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions

Cited by 16 publications

References 40 publications

Encapsulation of Olive Pomace Extract in Rocket Seed Gum and Chia Seed Gum Nanoparticles: Characterization, Antioxidant Activity and Oxidative Stability

Encapsulation of Olive Pomace Extract in Rocket Seed Gum and Chia Seed Gum Nanoparticles: Characterization, Antioxidant Activity and Oxidative Stability

Curcumin micronization by supercritical fluid: In vitro and in vivo biological relevance

Nutraceutical potential of olive pomace: insights from cell‐based and clinical studies

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