ArticleFoods (Basel, Switzerland)2021
Encapsulation of Olive Pomace Extract in Rocket Seed Gum and Chia Seed Gum Nanoparticles: Characterization, Antioxidant Activity and Oxidative Stability.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Encapsulation of bioactive peptides derived fromFood chemistry: X · 2025Article
- Sustainable Valorization of Olive Oil By-Products: Green Extraction of Phytochemicals, Encapsulation Strategies, and Food Applications.Journal of food science · 2025Review
- Article
- Formulation, Characterization, and Antioxidant Properties of Chitosan Nanoparticles Containing Phenolic Compounds from Olive Pomace.Antioxidants (Basel, Switzerland) · 2024Article
- Multi-Analytical Approach for the Acid-Base, Thermal and Surface Properties Assessment of Waste Biomasses.Molecules (Basel, Switzerland) · 2024Article
- Article
- Article
- Article
- Valorization of Olive By-Products: Innovative Strategies for Their Production, Treatment and Characterization.Foods (Basel, Switzerland) · 2022Article
- Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review.Frontiers in nutrition · 2022Review
- Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
4 authors.
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No grant is acknowledged in the PubMed record.
Abstract
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
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