Nano-encapsulation of olive leaf phenolic compounds through WPC-pectin complexes and evaluating their release rate

Adeleh Mohammadi; Seid Mahdi Jafari; Elham Assadpour; Afshin Faridi Esfanjani

doi:10.1016/j.ijbiomac.2015.10.025

Nano-encapsulation of olive leaf phenolic compounds through WPC-pectin complexes and evaluating their release rate

Int J Biol Macromol. 2016 Jan:82:816-22. doi: 10.1016/j.ijbiomac.2015.10.025. Epub 2015 Oct 14.

Authors

Adeleh Mohammadi¹, Seid Mahdi Jafari², Elham Assadpour³, Afshin Faridi Esfanjani¹

Affiliations

¹ Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
² Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran. Electronic address: smjafari@gau.ac.ir.
³ Department of Food Science and Technology, Baharan Institute of Higher Education, Gorgan, Iran.

PMID: 26459167
DOI: 10.1016/j.ijbiomac.2015.10.025

Abstract

In this study, W/O micro-emulsions as primary emulsions and a complex of whey protein concentrate (WPC) and pectin in the external aqueous phase were used to produce W/O/W emulsions. Average droplet size of primary W/O emulsion and multiple emulsions stabilized by WPC or WPC-pectin after one day of production was 6.16, 675.7 and 1443 nm, respectively, which achieved to 22.97, 347.7 and, 1992.4 nm after 20 days storage without any sedimentation. The encapsulation efficiency of phenolic compounds for stabilized W/O/W emulsions with WPC and WPC-pectin were 93.34% and 96.64%, respectively, which was decreased to 72.73% and 88.81% at 20th storage day. The lowest release of phenolics observed in multiple emulsions of WPC-pectin. These results suggest that nano-encapsulation of olive leaf extract within inner aqueous phase of W/O/W emulsions was successful, and there could be a high potential for the application of olive leaf extract in fortification of food products.

Keywords: Biopolymer complexes; Multiple emulsions; Phenolic compounds.

MeSH terms

Biopolymers
Color
Drug Compounding* / methods
Emulsions / chemistry*
Nanotechnology
Olea / chemistry*
Particle Size
Pectins / chemistry*
Phenols / chemistry*
Phenols / isolation & purification
Plant Leaves / chemistry*
Viscosity
Whey Proteins / chemistry*

Substances

Biopolymers
Emulsions
Phenols
Whey Proteins
Pectins