Phenolic profile of micro- and nano-encapsulated olive leaf extract in biscuits during in vitro gastrointestinal digestion

Călina Ciont; Graziana Difonzo; Antonella Pasqualone; Maria Simona Chis; Florica Ranga; Katalin Szabo; Elemer Simon; Anca Naghiu; Lucian Barbu-Tudoran; Francesco Caponio; Oana Lelia Pop; Dan Cristian Vodnar

doi:10.1016/j.foodchem.2023.136778

Phenolic profile of micro- and nano-encapsulated olive leaf extract in biscuits during in vitro gastrointestinal digestion

Food Chem. 2023 Dec 1:428:136778. doi: 10.1016/j.foodchem.2023.136778. Epub 2023 Jul 6.

Authors

Affiliations

¹ Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania; Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania.
² Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, I-70126 Bari, Italy. Electronic address: graziana.difonzo@uniba.it.
³ Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, I-70126 Bari, Italy.
⁴ Department Food Technology, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania.
⁵ Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania.
⁶ Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania.
⁷ Research Institute for Analytical Instrumentation, National Institute of Research and Development for Optoelectronics INOE 2000, 67 Donath Street, 400293 Cluj-Napoca, Romania.
⁸ Electron Microscopy Center, Faculty of Biology and Geology, Babes-Bolyai University, Clinicilor 5-7, 400006 Cluj-Napoca, Romania.
⁹ Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania; Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania. Electronic address: oana.pop@usamvcluj.ro.

PMID: 37421669
DOI: 10.1016/j.foodchem.2023.136778

Abstract

Olive leaf was characterized by a high content of phenols and flavonoids (oleuropein, luteolin, and their derivatives), presenting functional and health-related properties. The chemical instability of phenolics through technological processes and their degradation in the digestive system may negatively impact them, leading to lower absorption. This study evaluates the phenolic profile of micro- and nano-encapsulated olive leaf extract in biscuits during the INFOGEST static in vitro digestion, aiming to enhance stability and sensorial properties. Ultrasound-assisted extraction and chromatography characterized the extract, while spray drying (maltodextrin-glucose) and nano-encapsulation (maltodextrin, whey protein isolate, and arabic gum) techniques were used with specific solutions. Encapsulated formulations underwent microscopy (TEM, SEM) and encapsulation efficiency analysis. Micro- and nano-encapsulation improved biscuit functionality by enhancing phenolic stability during digestion. However, the highest concentration adversely affected sensory and textural parameters. These findings contribute to developing functional food products enriched with bioactive compounds, providing improved health benefits while maintaining sensory attributes.

Keywords: Evolution; In vitro digestion; Microencapsulation; Nanoencapsulation; Olive leaf; Phenolic.

MeSH terms

Digestion
Olea* / chemistry
Phenols* / analysis
Plant Extracts / chemistry

Substances

olive leaf extract
Phenols
Plant Extracts