Nanoencapsulation of hydroxytyrosol extract of fermented olive leaf brine using proniosomes

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dc.authoridOzhan, Gunes/0000-0002-4806-5917
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorKilincli, Betul
dc.contributor.authorIlgaz, Ceren
dc.contributor.authorBayindir, Zerrin Sezgin
dc.contributor.authorKelebek, Hasim
dc.contributor.authorHelvacioglu, Selin
dc.contributor.authorOzhan, Gunes
dc.date.accessioned2026-02-27T07:33:25Z
dc.date.available2026-02-27T07:33:25Z
dc.date.issued2025
dc.description.abstractBACKGROUND: Olive leaves are rich in bioactive compounds with potential health benefits; however, their limited bioavailability and stability hinder their effective utilization. Emerging technologies, nanocarrier-based delivery systems, have shown promise in enhancing these properties. RESULTS: The optimal conditions for proniosome formulation were 50 rpm rotational speed and 35 degrees C, achieving 81.20 +/- 0.80% encapsulation efficiency. Particle sizes ranged from 188.6 to 248.9 nm, with a zeta potential of similar to-30 mV, indicating high stability and resistance to aggregation. Advanced instrumental analysis confirmed interactions between the extract and proniosome components. After 30 days at 4 degrees C, extract-loaded proniosomes maintained better homogeneity and lower polydispersity index. Cytotoxicity studies showed that both the extract and its proniosomal form were nontoxic to HEK293T cells up to 200 mu g mL(-1). In zebrafish assays, minimal larval mortality was observed up to 3200 mu g mL(-1) for the extract, while no mortality occurred up to 1600 mu g mL(-1) for the proniosomal extract, highlighting its improved safety profile. CONCLUSION: The findings from this research could contribute to the advancement of sustainable and health-promoting food innovations by integrating cutting-edge nanotechnology-driven encapsulation strategies into plant-based food formulations. (c) 2025 Society of Chemical Industry.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK) [221O046, 2211-C]; National Doctoral Scholarship Program in Priority Areas in Science and Technology Program
dc.description.sponsorshipThe research fund provided by the Scientific and Technological Research Council of Turkiye (TUBITAK 221O046) is highly appreciated. B K & imath;l & imath;ncl & imath; would like to express her gratitude to the Scientific and Technological Research Council of Turkiye (TUBITAK 2211-C National Doctoral Scholarship Program in Priority Areas in Science and Technology). C Ilgaz and B K & imath;l & imath;ncl & imath; also acknowledge the YOEK 100/2000 National Doctoral Scholarship Program in Priority Areas in Science and Technology Program. The authors would like to thank the Cukurova University of Central Research Laboratory for the technical support of some characterization analyses.
dc.identifier.doi10.1002/jsfa.70087
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.pmid40728011
dc.identifier.urihttp://dx.doi.org/10.1002/jsfa.70087
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4555
dc.identifier.wosWOS:001538867500001
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The Science of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararas� Hakemli Dergi - Kurum ��retim Eleman�
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20260302
dc.subjectfermented olive leaf
dc.subjectproniosomes
dc.subjectcharacterization
dc.subjectzebrafish model
dc.titleNanoencapsulation of hydroxytyrosol extract of fermented olive leaf brine using proniosomes
dc.typeArticle; Early Access

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