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

Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability

“…The olive leaves were blanched (95 ºC for 4.5 min), dried (45 ºC for 18 h) in a forcedair oven (UFE-800, Memmert, Germany) and ground in a knife mill (Wiley Mill, Model-2, A.H. Thomas Co.). The olive leaves extract was prepared according to previous studies (Urzúa et al, 2017), and stored at -20 °C in dark bottles. The total polyphenol content and the oleuropein content of OLE was 47.1 ± 0.4 mg gallic acid equivalent/mL and 39.8 ± 1.0 mg/mL, respectively.…”

“…The encapsulation efficiency (EE) of OLE in DEs was estimated by measuring the EE of oleuropein, the major polyphenol in the extract according to previous studies (Urzúa et al, 2017…”

“…OLE has been incorporated as antioxidant in several food matrices, such as edible oils, frying oils, table olives, meat and meat products (Nunes, Pimentel, Costa, Alves, & Oliveira, 2016;Hayes, Stepanyan, Allen, O'Grady, & Kerry, 2010;. However, when OLE-polyphenols are incorporated in food matrices, they are exposed to adverse conditions in the food (enzymes, pH, interaction with other components) as well as during food processing, which may lead to their degradation (Urzúa, González, Dueik, Bouchon, Giménez, & Robert, 2017). Thus, the encapsulation of OLE-polyphenols may be useful to preserve their activity and also to control their release (time and/or place), as was reported in starchy food matrices (Urzúa et al, 2017;Pacheco, González, Robert, & Parada, 2018).…”

“…However, when OLE-polyphenols are incorporated in food matrices, they are exposed to adverse conditions in the food (enzymes, pH, interaction with other components) as well as during food processing, which may lead to their degradation (Urzúa, González, Dueik, Bouchon, Giménez, & Robert, 2017). Thus, the encapsulation of OLE-polyphenols may be useful to preserve their activity and also to control their release (time and/or place), as was reported in starchy food matrices (Urzúa et al, 2017;Pacheco, González, Robert, & Parada, 2018). To the best of our knowledge, there are few studies focused on the encapsulation of OLE, especially in DE (Mohammadi et al, 2016a;Mohammadi, Jafari, Esfanjani, & Akhavan, 2016b).…”

Rheological and pasting properties of maize, wheat and rice starch as affected by apple polyphenols

“…[4] Olive extract has also been added to starch-gluten frying matrices to study the effect of the frying method on the change of both polyphenol contents and antioxidative capacity. [5] Abdel-Aal [6] added ferulic acid to bread dough since both controlled and fortified wholegrain bakery products contain considerable levels of free and bound phenolic acids. Overall, polyphenols are becoming increasingly popular as nutritional fortifiers and supplements.…”