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

Mohammadi, A. and Jafari, S.M. and Assadpour, E. and Faridi Esfanjani, A. (2016) Nano-encapsulation of olive leaf phenolic compounds through WPC-pectin complexes and evaluating their release rate. International Journal of Biological Macromolecules, 82. pp. 816-822.

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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. © 2015 Elsevier B.V.

Item Type: Article
Additional Information: cited By 4
Uncontrolled Keywords: biopolymer; pectin; soybean oil; whey protein, analysis of variance; Article; controlled study; hydrophilicity; membrane potential; microemulsion; microscopy; molecular weight; nanoencapsulation; nonhuman; olive; particle size; plant leaf; protein analysis; protein function; protein protein interaction; protein secretion; protein stability; sedimentation; viscosity
Subjects: مقالات نمایه شده محققین دانشگاه در سایت ,Web of Science ,Scopus
Divisions: معاونت تحقیقات و فناوری
Depositing User: GOUMS
Date Deposited: 08 Sep 2016 05:52
Last Modified: 25 Sep 2016 09:22
URI: http://eprints.goums.ac.ir/id/eprint/4636

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