Encapsulation of olive leaves extracts (OLE), rich of healthy components like Oleuropein,
Hydroxytyrosol and Verbascoside, represents a new challenge to improve stability and …

Olive leaves are a main source of polyphenols, compounds exhibiting very interesting
functional and healthy properties. Nevertheless, the bitter taste of phenolics, together with …

There is a growing interest in nanostructured systems used for applications in food
processing and preservation, so it is necessary to increase research in, and the …

In our study, olive leaves derived from oil mills waste, were used as a source of valuable
bioactive compounds with great anti-aging and antioxidant activities. More specifically, spray …

An instantaneous food emulsion was formulated containing olive oil and lemon juice using
combinations of polymers, such as Alginate (ALG), Arabic gum (AG), Maltodextrin (MD) and …

Encapsulation of cocoa extract was performed by emulsification/internal gelation in alginate
microspheres. A suitable gelling was determined with a minimum of 1.8× 10− 4 mol of Ca+ …

Aiming to highlight the valorization of the natural products and the green synthesis
processes, this work describes the development of a nanoscale system based on the use of …

Edible microcapsule technology has been declared as a newly developed technology in
21st century by some certain authorities in order to preserve food products. Encapsulation of …

This research underlines the potential of employing emulsion/internal gelation
encapsulation in alginate and pectin hydrogels for the simultaneous delivery of hydrophilic …

This work aimed to study the physical, structural, and sensory properties of a traditional full-
fat mayonnaise (≈ 80% oil) enriched with an olive leaf phenolic extract, added as either free …