Nanoencapsulation of hydroxytyrosol extract of fermented olive leaf brine using proniosomes

Kadiroglu P., Kılınçlı B., Ilgaz C., Bayındır Z., Kelebek H., Helvacioglu S., ...Daha Fazla

Journal of the Science of Food and Agriculture, cilt.105, sa.15, ss.8477-8488, 2025 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 105 Sayı: 15
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1002/jsfa.70087
  • Dergi Adı: Journal of the Science of Food and Agriculture
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, INSPEC
  • Sayfa Sayıları: ss.8477-8488
  • Anahtar Kelimeler: characterization, fermented olive leaf, proniosomes, zebrafish model
  • Ankara Üniversitesi Adresli: Evet

Özet

BACKGROUND: Olive leaves are rich in bioactive compounds with potential health benefits; however, their limited bioavailability and stability hinder their effective utilization. Emerging technologies, nanocarrier-based delivery systems, have shown promise in enhancing these properties. RESULTS: The optimal conditions for proniosome formulation were 50 rpm rotational speed and 35 °C, achieving 81.20 ± 0.80% encapsulation efficiency. Particle sizes ranged from 188.6 to 248.9 nm, with a zeta potential of ~−30 mV, indicating high stability and resistance to aggregation. Advanced instrumental analysis confirmed interactions between the extract and proniosome components. After 30 days at 4 °C, extract-loaded proniosomes maintained better homogeneity and lower polydispersity index. Cytotoxicity studies showed that both the extract and its proniosomal form were nontoxic to HEK293T cells up to 200 μg mL−1. In zebrafish assays, minimal larval mortality was observed up to 3200 μg mL−1 for the extract, while no mortality occurred up to 1600 μg mL−1 for the proniosomal extract, highlighting its improved safety profile. CONCLUSION: The findings from this research could contribute to the advancement of sustainable and health-promoting food innovations by integrating cutting-edge nanotechnology-driven encapsulation strategies into plant-based food formulations. © 2025 Society of Chemical Industry.