Investigation of the effects of some wall materials and encapsulation techniques on the microencapsulation of olive leaf extract

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dc.authorid0000-0003-3375-8777
dc.authorid0000-0001-7530-7478
dc.contributor.authorKahraman, S.
dc.contributor.authorDemircan, H.
dc.contributor.authorSarioglu, K.
dc.contributor.authorDemircan, S.
dc.contributor.authorOral, R. A.
dc.date.accessioned2026-02-12T21:05:08Z
dc.date.available2026-02-12T21:05:08Z
dc.date.issued2023
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractIn this study, it is aimed to encapsulate some functional components of the olive leaves. Olive leaf extract was encapsulated using solution of sodium alginate, sodium alginate/gelatine, and sodium alginate/agar as wall material by ionic gelation technique. Also, olive leaf extract was encapsulated using solution of gelatine as wall material by cold gelation technique. The viscosities of the coating materials used in the study were investigated. An optimisation process was carried out to determine the injection time to be applied in the ionic gelation technique and the encapsulation efficiencies, particle sizes, swelling ratios, in vitro release profiles, and antioxidant activities of the obtained capsules were determined. While the encapsulation efficiency of the capsules obtained by the cold gelation technique was determined as the highest (98.2 +/- 0.99%), it was revealed that the viscosity of the wall material used in the ionic gelation technique was important in the encapsulation efficiency. The particle size and swelling rate of the capsules obtained using the cold gelation technique were the highest. The release rate of oleuropein was generally higher at gastric pH than at intestinal pH. A correlation was found between antioxidant activities and the encapsulation efficiency of capsules.
dc.description.sponsorshipScientific Research Projects Unit at Bursa Technical University [172L26]; Scientific and Technological Research Council of Turkey; [1129B372201396]
dc.description.sponsorshipThe authors would like to thank the Scientific Research Projects Unit at Bursa Technical University for their financial support (172L26) for this study. The authors would like to thank the coordinators of the project organised by the Scientific and Technological Research Council of Turkey ( TUEB _ ITAK 2237-A, Process Analysis and Optimization , Project number: 1129B372201396) for their help in calculations.
dc.identifier.doi10.1556/066.2022.00253
dc.identifier.endpage400
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85165577403
dc.identifier.scopusqualityQ3
dc.identifier.startpage390
dc.identifier.urihttps://doi.org/10.1556/066.2022.00253
dc.identifier.urihttps://hdl.handle.net/20.500.12885/6813
dc.identifier.volume52
dc.identifier.wosWOS:001100201000005
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAkademiai Kiado Zrt
dc.relation.ispartofActa Alimentaria
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260212
dc.subjectoleuropein
dc.subjectolive leaf
dc.subjectencapsulation
dc.subjectcold gelation
dc.subjectionic gelation
dc.subjectviscosity
dc.titleInvestigation of the effects of some wall materials and encapsulation techniques on the microencapsulation of olive leaf extract
dc.typeArticle

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