title: Nano-encapsulation of olive leaf phenolic compounds through WPC-pectin complexes and evaluating their release rate.
abstract: In this study, W/O micro-emulsions as primary emulsions and a complex of whey protein concentrate (WPC) and pectin in the external aqueous phase were used to produce W/O/W emulsions. Average droplet size of primary W/O emulsion and multiple emulsions stabilized by WPC or WPC-pectin after one day of production was 6.16, 675.7 and 1443 nm, respectively, which achieved to 22.97, 347.7 and, 1992.4 nm after 20 days storage without any sedimentation. The encapsulation efficiency of phenolic compounds for stabilized W/O/W emulsions with WPC and WPC-pectin were 93.34% and 96.64%, respectively, which was decreased to 72.73% and 88.81% at 20th storage day. The lowest release of phenolics observed in multiple emulsions of WPC-pectin. These results suggest that nano-encapsulation of olive leaf extract within inner aqueous phase of W/O/W emulsions was successful, and there could be a high potential for the application of olive leaf extract in fortification of food products.
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; Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran. Electronic address: smjafari@gau.ac.ir.
authors.forename: Seid Mahdi
authors.initials: SM
authors.lastname: Jafari
authors.affiliation: Department of Food Science and Technology, Baharan Institute of Higher Education, Gorgan, Iran.
authors.forename: Elham
authors.initials: E
authors.lastname: Assadpour
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
authors.initials: A
authors.lastname: Faridi Esfanjani
mesh_terms: D001704:Biopolymers; D003116:Color; D004339:Drug Compounding / Q000379:methods; D004655:Emulsions / Q000737:chemistry*; D036103:Nanotechnology; D031658:Olea / Q000737:chemistry*; D010316:Particle Size; D010368:Pectins / Q000737:chemistry*; D010636:Phenols / Q000737:chemistry* / Q000302:isolation & purification; D018515:Plant Leaves / Q000737:chemistry*; D014783:Viscosity; D000067816:Whey Proteins / Q000737:chemistry*
chemical_list: D001704:Biopolymers; D004655:Emulsions; D010636:Phenols; D000067816:Whey Proteins; D010368:Pectins
keywords: Biopolymer complexes; Multiple emulsions; Phenolic compounds