Li Wenjun, Antoniadi Lemonia, Qi Zhiwen, Chen Hongxia, Skaltsounis Leandros A, Zhou Hao, Wang Chengzhang
National Key Laboratory for Development and Utilization of Forest Food Resources, Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China; Key Lab. of Biomass Energy and Material, Jiangsu Province, Key Lab. of Chemical Engineering of Forest Products, National Forestry and Grassland Administration, National Engineering Research Center of Low-Carbon Processing and Utilization of Forest Biomass, Nanjing 210042, China; International Innovation Center for Forest Chemicals and Materials, Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, 15771 Athens, Greece; PharmaGnose S. A., 57th km Athens-Lamia National Road, Oinofyta 32011, Greece.
Food Chem. 2025 Nov 1;491:145166. doi: 10.1016/j.foodchem.2025.145166. Epub 2025 Jun 18.
This study identified extra virgin olive oil rich in oleocanthal from six Chinese cultivars and enhanced its stability through microencapsulation. Ascolana Tenera oil, containing 100 mg/kg of oleocanthal, was selected. Microencapsulation via complex coacervation with gelatin and gum arabic, followed by spray drying, yielded spherical microcapsules (788.4 nm) with 70.75 % encapsulation efficiency. Characterization by Fourier Transform Infrared Spectroscopy, X-ray Diffraction, and Scanning Electron Microscopy confirmed structural stability and effective cross-linking. In vitro release studies across 5 food models showed rapid oleocanthal release (50.55 % in 120 min) in simulated gastric fluid, fitting the Korsmeyer-Peppas model with Fickian diffusion. In intestinal fluid, release reached ∼70 %, following the Peppas-Sahlin model. Compared to unencapsulated oil, microcapsules exhibited approximately double antioxidant activity, due to improved oxidative stability and storage resistance. These findings suggest that microencapsulation preserves oleocanthal bioactivity and enables controlled release, making this approach promising for functional food applications.
本研究从六个中国品种中鉴定出富含油橄榄苦素的特级初榨橄榄油，并通过微胶囊化提高了其稳定性。选用了含100毫克/千克油橄榄苦素的阿斯科拉纳·特纳拉油。通过与明胶和阿拉伯胶进行复凝聚微胶囊化，随后进行喷雾干燥，得到了包封率为70.75%的球形微胶囊（788.4纳米）。傅里叶变换红外光谱、X射线衍射和扫描电子显微镜表征证实了结构稳定性和有效的交联。在5种食物模型上进行的体外释放研究表明，在模拟胃液中油橄榄苦素快速释放（120分钟内释放50.55%），符合具有菲克扩散的 Korsmeyer-Peppas模型。在肠液中，释放率达到约70%，符合Peppas-Sahlin模型。与未包封的油相比，微胶囊的抗氧化活性提高了约一倍，这归因于氧化稳定性和储存抗性的改善。这些发现表明，微胶囊化保留了油橄榄苦素的生物活性并实现了控释，使得这种方法在功能性食品应用中具有前景。
