ArticleCurrent research in food science2021
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization.
Article in Current research in food science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 43 citations in OpenAlex.
- Storage-Time-Aware Chemometric Deep Learning Model for Predicting Phenolic Retention and Antioxidant Capacity in Kefir Enriched with Alginate-Encapsulated Grape Seed Extract.Foods (Basel, Switzerland) · 2026Article
- Alginate-Based Encapsulation ofFood science & nutrition · 2026Article
- Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico-chemical characterization.Journal of the science of food and agriculture · 2026Article
- Design of Polymeric Delivery Systems forFoods (Basel, Switzerland) · 2025Article
- Effect of Sodium Alginate Concentration on the Physicochemical, Structural, Functional Attributes, and Consumer Acceptability of Gel Beads Encapsulating Tangerine Peel (Gels (Basel, Switzerland) · 2025Article
- Flavonoid-Rich Extracts from Lemon and Orange By-Products: Microencapsulation and Application in Functional Cookies.Foods (Basel, Switzerland) · 2025Article
- Thermal extraction and characterization of pectin from semi-solid by-products of the olive oil industry.Journal of the science of food and agriculture · 2025Article
- Microstructure and Release Behavior of Alginate-Natural Hydrocolloid Composites: A Comparative Study.Polymers · 2025Article
- Valorization of Onion By-Products Bioactive Compounds by Spray Drying Encapsulation Technique.Foods (Basel, Switzerland) · 2025Article
- Pea protein-coated nanoliposomal encapsulation of jujube phenolic extract with different stabilizers; characterization andFood chemistry: X · 2024Article
- Exploring the Nutritional and Bioactive Potential of Olive Leaf Residues: A Focus on Minerals and Polyphenols in the Context of Spain's Olive Oil Production.Foods (Basel, Switzerland) · 2024Article
- Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils.Plants (Basel, Switzerland) · 2023Article
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- In Vitro Release of Anthocyanins from Microencapsulated Natal Plum (Foods (Basel, Switzerland) · 2022Article
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Authors and funding
8 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Encapsulation of olive leaves extracts (OLE), rich of healthy components like Oleuropein, Hydroxytyrosol and Verbascoside, represents a new challenge to improve stability and nutritional value of food as well as a way to recover value added compounds from by-products, contributing to a more sustainable food system. In this context, OLE-loaded microbeads of Na alginate alone or in combination with Pectin, Na Caseinate or Whey protein isolates, were produced by emulsification internal ionotropic gelation. Encapsulation efficiency of the main phenolic compounds (Oleuropein, Hydroxytyrosol, Verbascoside) was carried out along with microparticles morphological characterization by scanning electron microscopy (SEM), thermal properties by differential scanning calorimetry (DSC) and color. Encapsulation efficiency resulted higher for Alginate/Pectin, whilst Alginate/Caseinate was the less performing system, probably due to the lower interaction with polyphenols. SEM revealed collapsed structures and continuous smooth surfaces for Alginate and Alginate/Pectin microbeads while more regular structures and porous surfaces were observed for Alginate/Caseinate and Alginate/Whey proteins. Higher hue angle and lower chroma values were observed for all the beads with respect to the pure extract, indicating a reduction of the yellow/brown color. DSC highlighted higher thermal stability for the microbeads in comparison to the original ingredients, showing also new thermal transitions related to bonds formation between polymers and OLE.
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