title: Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil.
abstract: Our objective was to evaluate the antioxidant activity of olive leave extract (OLE) encapsulated by nano-emulsions in soybean oil. The average droplet size one day after production was 6.16 nm for primary W/O nano-emulsion and, 675 nm and 1443 nm for multiple emulsions stabilized by WPC alone and complex of WPC-pectin, respectively. The antioxidant activity of these emulsions containing three concentrations of 100, 200 and 300 mg OLE during storage was evaluated in soybean oil by peroxide value, TBA value and rancimat thermal stability test and was compared with blank (non-encapsulated) OLE and synthetic TBHQ antioxidant. Nano-encapsulated OLE was capable of controlling peroxide value better than unencapsulated OLE. But because of blocking phenolic compounds within dispersed emulsions droplets, thermal stability of encapsulated OLE was lower. To summarize, with increased solubility and controlled release of olive leaf phenolic compounds through their nano-encapsulation, a higher antioxidant activity was achieved.
authors.affiliation: Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
authors.forename: Adeleh
authors.initials: A
authors.lastname: Mohammadi
authors.affiliation: Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Electronic address: smjafari@gau.ac.ir.
authors.forename: Seid Mahdi
authors.initials: SM
authors.lastname: Jafari
authors.affiliation: Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
authors.forename: Afshin Faridi
authors.initials: AF
authors.lastname: Esfanjani
authors.affiliation: Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
authors.forename: Sahar
authors.initials: S
authors.lastname: Akhavan
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D004655:Emulsions; D031658:Olea / Q000737:chemistry*; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry*; D013024:Soybean Oil / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D004655:Emulsions; D010936:Plant Extracts; D013024:Soybean Oil
keywords: Antioxidant activity; Encapsulation; Nano-emulsion; Olive leaf extract