Olive Mill Pomace Extract Loaded Ethylcellulose Microparticles as a Delivery System to Improve Olive Oils Oxidative Stability

The protective effect of olive mill pomace (OMP) loaded ethylcellulose microparticles as an alternative to synthetic antioxidants against the oxidation of olive oils was assessed. OMP extract was obtained by an optimized two-step solid-liquid extraction; encapsulation was performed by double emulsion solvent evaporation technique considering a theoretical loading content in phenolic compounds of 5% (w/w). The changes in the peroxide values, the p-anisidine values, the total oxidation values, the free fatty acids content, the total antioxidant activity, and the total phenolic content were synchronized under storage at 62 °C. The results of oxidative stability were compared with plain oils, oils enriched with synthetic antioxidants, and oils fortified with OMP extract. The encapsulation efficiency of phenolic compounds was 96.0 ± 0.3%. The fortification of olive oils with microparticles retarded the appearance of peroxides, reduced the content of secondary oxidation products, and slowed down hydrolysis processes. The microparticles were efficiently designed to sustain the release of antioxidants to control the oxidative status of oil samples, retarding the free fatty acids formation rather than synthetic antioxidants. The results of this study bring new perspectives regarding the potential use of encapsulated extracts rich in antioxidants as an alternative to synthetic antioxidants to improve oil oxidative stability.

[1]  Filipa Paulo,et al.  Response Surface Modeling and Optimization of the Extraction of Phenolic Antioxidants from Olive Mill Pomace , 2022, Molecules.

[2]  Lúcia Santos,et al.  In vitro digestion, bioaccessibility, and release kinetics studies of encapsulated bioactive compounds obtained from olive mill pomace , 2022, Journal of Food Measurement and Characterization.

[3]  I. Radić,et al.  Implementation of Circular Business Models for Olive Oil Waste and By-Product Valorization , 2022, Resources.

[4]  Lúcia Santos,et al.  Extraction and encapsulation of bioactive compounds from olive mill pomace: influence of loading content on the physicochemical and structural properties of microparticles , 2022, Journal of Food Measurement and Characterization.

[5]  K. Khwaldia,et al.  Olive byproducts and their bioactive compounds as a valuable source for food packaging applications. , 2022, Comprehensive reviews in food science and food safety.

[6]  E. Escrich,et al.  Influence of Olive Oil and Its Components on Breast Cancer: Molecular Mechanisms , 2022, Molecules.

[7]  C. Pimenta,et al.  Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat , 2021, LWT.

[8]  A. Bellincontro,et al.  E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life , 2021, Applied Sciences.

[9]  Loleny Tavares,et al.  Bioactive compounds of garlic: A comprehensive review of encapsulation technologies, characterization of the encapsulated garlic compounds and their industrial applicability , 2021 .

[10]  M. Tańska,et al.  Phenolic compounds in plant oils: A review of composition, analytical methods, and effect on oxidative stability , 2021, Trends in Food Science & Technology.

[11]  M. Katsouli,et al.  Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation , 2021, Molecules.

[12]  J. Simal-Gándara,et al.  Bioactive Compounds and Quality of Extra Virgin Olive Oil , 2020, Foods.

[13]  Lúcia Santos,et al.  Deriving valorization of phenolic compounds from olive oil by-products for food applications through microencapsulation approaches: a comprehensive review , 2020, Critical reviews in food science and nutrition.

[14]  Mahnaz Tabibiazar,et al.  Development of Ethyl Cellulose-based Formulations: A Perspective on the Novel Technical Methods , 2020, Food Reviews International.

[15]  Lúcia Santos,et al.  Inclusion of hydroxytyrosol in ethyl cellulose microparticles: In vitro release studies under digestion conditions , 2018, Food Hydrocolloids.

[16]  G. Ros,et al.  Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat , 2018, Medicines.

[17]  M. Barbalace,et al.  Bioactivity of Olive Oil Phenols in Neuroprotection , 2017, International journal of molecular sciences.

[18]  R. Costa de Miranda,et al.  Antioxidant Effects of a Hydroxytyrosol-Based Pharmaceutical Formulation on Body Composition, Metabolic State, and Gene Expression: A Randomized Double-Blinded, Placebo-Controlled Crossover Trial , 2017, Oxidative medicine and cellular longevity.

[19]  Lúcia Santos,et al.  Design of experiments for microencapsulation applications: A review. , 2017, Materials science & engineering. C, Materials for biological applications.

[20]  C. Delerue-Matos,et al.  Total antioxidant capacity of plant infusions: Assessment using electrochemical DNA-based biosensor and spectrophotometric methods , 2016 .

[21]  Zhongjiang Wang,et al.  Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability , 2016 .

[22]  M. Bouaziz,et al.  Effect of containers on the quality of Chemlali olive oil during storage , 2015, Journal of Food Science and Technology.

[23]  M. Dierssen,et al.  Potential Role of Olive Oil Phenolic Compounds in the Prevention of Neurodegenerative Diseases , 2015, Molecules.

[24]  S. Jafari,et al.  Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives , 2015, Journal of Food Science and Technology.

[25]  M. Murkovic,et al.  Pro-Oxidant Effects of β-Carotene During Thermal Oxidation of Edible Oils , 2013 .

[26]  A. Hafidi,et al.  Phenolic profile and antioxidant activities of olive mill wastewater. , 2012, Food chemistry.

[27]  Y. Larondelle,et al.  Linseed oil stabilisation with pure natural phenolic compounds. , 2011, Food chemistry.

[28]  M. Kraume,et al.  Analysis of droplet expulsion in stagnant single water-in-oil-in-water double emulsion globules , 2011 .

[29]  N. Grosso,et al.  Chemical stability of extra-virgin olive oil added with oregano essential oil. , 2011, Journal of food science.

[30]  D. Sun-Waterhouse,et al.  Stability of encapsulated olive oil in the presence of caffeic acid , 2011 .

[31]  F. Shahidi,et al.  Lipid oxidation and improving the oxidative stability. , 2010, Chemical Society reviews.

[32]  Beatriz P. P. Oliveira,et al.  Olive oil stability under deep-frying conditions. , 2010, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[33]  P. Venskutonis,et al.  Natural and synthetic antioxidants: An updated overview , 2010, Free radical research.

[34]  Lorenzo Cerretani,et al.  Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares , 2009 .

[35]  Figen Tokatli,et al.  Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years , 2009 .

[36]  B. P. Lim,et al.  Determination of TOTOX value in palm oleins using a FI-potentiometric analyzer. , 2009 .

[37]  G. Buchbauer,et al.  Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity. , 2008, Food chemistry.

[38]  M. C. García-Parrilla,et al.  Different radical scavenging tests in virgin olive oil and their relation to the total phenol content. , 2007, Analytica chimica acta.

[39]  F. Shahidi,et al.  Antioxidants: Science, Technology, and Applications , 2005 .

[40]  G. Fregapane,et al.  Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. , 2003, Journal of agricultural and food chemistry.

[41]  M. Guillén,et al.  Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils , 2002 .

[42]  Michael Antolovich,et al.  Methods for testing antioxidant activity. , 2002, The Analyst.

[43]  V. Zappia,et al.  Pharmacokinetics and metabolism of hydroxytyrosol, a natural antioxidant from olive oil. , 2001, Drug metabolism and disposition: the biological fate of chemicals.

[44]  Jan Pokorny,et al.  Antioxidants in food : practical applications , 2001 .

[45]  Natale G. Frega,et al.  Effects of free fatty acids on oxidative stability of vegetable oil , 1999 .

[46]  Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective , 2022 .

[47]  Albino Bento,et al.  The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating , 2013 .

[48]  D. González-Gómez,et al.  Influence of the microencapsulation on the quality parameters and shelf-life of extra-virgin olive oil encapsulated in the presence of BHT and different capsule wall components , 2012 .

[49]  M. I. Bhanger,et al.  Stabilization of sunflower oil by garlic extract during accelerated storage , 2007 .

[50]  R. Lamuela-Raventós,et al.  Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent , 1999 .