ArticleAntibiotics (Basel, Switzerland)2023
Physicochemical and Biological Characterization of Encapsulated Olive Leaf Extracts for Food Preservation.
Article in Antibiotics (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 17 citations in OpenAlex.
- Enhancing the Phenolic Value of Polyphenol-Rich Extra Virgin Olive Oils Through Optimized Water Extraction, Macroporous Resin Recovery and Spray Drying.Molecules (Basel, Switzerland) · 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
- Spray-Drying Microencapsulation ofMolecules (Basel, Switzerland) · 2025Article
- Antioxidant Nanohybrid Materials Derived via Olive Leaf Extract Incorporation in Layered Double Hydroxide: Preparation, Characterization, and Evaluation for Applications.Antioxidants (Basel, Switzerland) · 2025Article
- Enhancing Stability ofFoods (Basel, Switzerland) · 2025Article
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Phenolic compounds in olive leaves have an excellent antioxidant activity and good antimicrobial properties. These bioactive molecules have beneficial properties for health, arousing great scientific and commercial interest. This study reports lyophilized olive leaf extracts (OLE) encapsulated by spray-drying using maltodextrins, maltodextrins-pectin and maltodextrins-gum Arabic as encapsulating agents. Lyophilized OLE were collected from two varieties cultivated in a harsh pedo-climatic conditions of the arid region of Tunisia. The effects of the genetic factor and the different encapsulating agents on the physicochemical properties of microcapsules and their behavior during storage, as well as their antimicrobial activities, were studied. Microcapsules successfully passed heat treatment and storage conditions and their antimicrobial activities were preserved. The encapsulating agent combination improved the encapsulation efficiency and the product yield in Zarrazi variety compared to Dhokar one. In addition, Dhokar variety microparticles showed the best heat stability at 4 and 25 °C after 90 days of storage and the higher inhibition percent against bacteria. The results of the present study evidenced that the best conditions for OLE encapsulation were obtained when the maltodextrins-pectin and maltodextrins-gum Arabic were combined to form a hybrid coating material.
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