Oleuropein loaded nanostructured lipid carrier for food fortification: Design and production optimization

This research aimed to encapsulate oleuropein as a natural antioxidant for investigating its physical properties and stability. phenolic compounds were extracted from virgin olive leaf by ethanol solvent and semi-preparative high-performance liquid chromatography (HPLC). The purity of this extract was confirmed by analytical HPLC using oleuropein standard. To analyze the size and encapsulation efficiency of the produced nanocarriers, a hot high-shear homogenization method accompanied with ultrasonication techniques was applied. A proper lipid mixture was chosen to design a suitable formulation of oleuropein-NLC to study the effect of contents of oil and surfactant on properties of oleuropein-NLC. Next, the optimal nanocarriers were investigated in terms of zeta potential, thermal behavior, and food model system. The results demonstrated that the optimal nanocarrier could be utilized for improving the properties of active compounds and enriching the food systems

Keywords:

Oleuropein , Encapsulation , HPLC , Characteristics , Food model system.