Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.18, sa.1, ss.299-312, 2024 (SCI-Expanded)
The purpose of the current research was to encapsulate olive leaf extract (OLE) with phosphatidylcholine (PC) using a thin layer hydration technique to form a nanophytosome (NP) complex. D-optimal design was utilized to optimize the effect of nanoencapsulation process parameters and core-wall ratio on particle size and encapsulation efficiency as response factors. The optimum composition and sonication conditions were determined as follows: PC: 79.75 mg; OLE: 20.25 mg; sonication power: 378.7 W; and sonication time: 10.49 min. The optimum nanophytosome was then characterized for its particle size, zeta potential, morphology, stability, and in vitro release kinetics. The FTIR spectrum demonstrated that the complex between OLE and PC was formed by hydrogen bonding. The antioxidant activity was higher for olive leaf extract nanophytosomes (OLE-NP) throughout the storage period compared to unencapsulated OLE, indicating the protective effect of nanophytosomal encapsulation. During storage of the nanovesicles for 28 days, the particle sizes were found to increase at 25 degrees C, whereas they were detected to remain unchanged at 4 degrees C. The release of oleuropein in the gastrointestinal medium followed a non-Fickian diffusion mechanism. Overall, the outcome of this study will provide the ideal combination of variables to get a higher percentage of encapsulation efficiency for the smallest particle size of OLE-NP for further innovation. Moreover, higher storage stability will be achieved for OLE when encapsulated in nanophytosomes for utilization in value added industrial products.