Proniosomal encapsulation of olive leaf extract for improved delivery of oleuropein: Towards the valorization of an agro-industrial byproduct

Basit Öğe Kaydı
dc.authoridCasula, Luca/0000-0001-9508-7222
dc.contributor.authorIlgaz, Ceren
dc.contributor.authorCasula, Luca
dc.contributor.authorSarais, Giorgia
dc.contributor.authorSchlich, Michele
dc.contributor.authorDessi, Debora
dc.contributor.authorCardia, Maria Cristina
dc.contributor.authorSinico, Chiara
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorLai, Francesco
dc.date.accessioned2026-02-27T07:33:25Z
dc.date.available2026-02-27T07:33:25Z
dc.date.issued2025
dc.description.abstractOlive leaf, a by-product of the olive oil industry, is rich in bioactive compounds, including the antioxidant and anti-inflammatory oleuropein. Olive leaf extracts have been explored for nutraceutical applications, but oleuropein's low bioavailability and stability limit its use in food and supplements. This work aimed to mitigate these issues by nano-encapsulating the olive leaf extract in proniosomes-free-flowing powders that form niosomes upon hydration. These niosomes can then be further processed into dosage forms or incorporated into functional foods. Proniosomes based on lactose or mannitol were developed and characterized. Hydration of the proniosomes yielded niosomes with high oleuropein loading and antioxidant activity. These niosomes controlled oleuropein release in simulated gastric and intestinal fluids, protecting it from degradation. Furthermore, niosomal encapsulation enhanced protection against oxidative stress in intestinal cells compared to the unformulated extract, suggesting improved intracellular delivery and making this formulation a suitable candidate as a functional food ingredient.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK) [TOVAG 221O046]; TUBITAK 2214-A International Research Fellowship Programme
dc.description.sponsorshipThe authors sincerely thank to the Scientific and Technological Research Council of Turkiye (TUBITAK) (Project number: TOVAG 221O046) and TUBITAK 2214-A International Research Fellowship Programme for financial support and University of Cagliari for the technical support of this research project.
dc.identifier.doi10.1016/j.foodchem.2025.143877
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid40106918
dc.identifier.urihttp://dx.doi.org/10.1016/j.foodchem.2025.143877
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4549
dc.identifier.volume479
dc.identifier.wosWOS:001453185700001
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20260302
dc.subjectOlive leaf
dc.subjectEncapsulation
dc.subjectProniosome
dc.subjectOleuropein
dc.subjectAntioxidant
dc.subjectByproduct
dc.titleProniosomal encapsulation of olive leaf extract for improved delivery of oleuropein: Towards the valorization of an agro-industrial byproduct
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu