ArticleFrontiers in nutrition2026
The effect of proniosomal hydroxytyrosol enriched extract added during pre- and post-fermentation of yoghurt production.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Olive leaf polyphenols are bioactive components that known for their health-protective properties. It is well established that oleuropein and its main hydrolysis product, hydroxytyrosol, possess some biologically active properties, including antioxidant and antimicrobial activities. However, these compounds may lose their beneficial properties in unprotected form, resulting in undesirable flavors in food products. In the present study, nanocapsules containing the lyophilised olive leaf brine extract (OLBE) in the form of proniosomes, were added to yoghurt (post-fermentation) and milk (pre-fermentation) samples at varying concentrations. The yoghurt samples were then analyzed for physicochemical properties, antioxidant capacity, microbiological properties, textural properties, bioaccessibility of bioactive compounds by the
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