Evaluation of Physicochemical and Antioxidant Properties of Yogurt Enriched by Olive Leaf Phenolics within Nanoliposomes

• Published in: Journal of agricultural and food chemistry 2018-09, Vol.66 (35), p.9231-9240
• Main Authors: Tavakoli, Hamidreza, Hosseini, Omidreza, Jafari, Seid Mahdi, Katouzian, Iman
• Format: Article
• Language: English
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.8b02759

Olive leaf extract is a rich source of phenolic compounds and oleuropein which is well-known regarding its antioxidant and antimicrobial attributes. However, the mentioned phenolic compounds will lose their beneficial properties during storage and induce undesirable aftertaste in food products. In this study, olive leaf extract-bearing nanoliposomes were produced via the ethanol injection method and using phosphatidyl choline plus cholesterol as the reagents for the wall material. Later, the prepared nanocarriers were examined in regard to their zeta potential, stability, encapsulation efficiency, and particle size. Moreover, the prepared nanoliposome-loaded yogurt samples were examined considering syneresis, antioxidant activity, pH, acidity, color, and sensorial properties. The mean particle size of the fabricated nanoliposomes was in the range of 25–158 nm. Also, the entire formulation had a negative charge. The encapsulation efficiency was between 70.7 to 88.2%. Besides, the application of nanoliposomes in yogurt improved the antioxidant activity, and unlike the yogurt with nonencapsulated olive extract, no significant changes in color and sensorial attributes were observed and even the syneresis rate was minimized. To conclude, olive leaf phenolics can be entrapped within nanoliposomes with a considerable encapsulation efficiency for application in food products like yogurt to increase their nutritional value and public acceptance.