文献类型：期刊文献

英文题名：Microencapsulation of extra virgin olive oil rich in oleocanthal: Selection, optimization, and release kinetics by spray-drying in food models

作者：Li, Wenjun[1,2,3] Antoniadi, Lemonia[4,5] Qi, Zhiwen[1,2,3] Chen, Hongxia[1,2,3] Skaltsounis, Leandros A.[4] Zhou, Hao[1,2,3] Wang, Chengzhang[1,2,3]

第一作者：Li, Wenjun;李文君

机构：[1] 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; [2] 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; [3] 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; [4] Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Athens, 15771, Greece; [5] PharmaGnose S. A., 57th km Athens-Lamia National Road, Oinofyta, 32011, Greece

年份：2025

卷号：491

外文期刊名：Food Chemistry

收录：EI(收录号：20252618674668);Scopus(收录号：2-s2.0-105008988314)

语种：英文

外文关键词：Antioxidants - Bioactivity - Diffusion in liquids - Diffusion in solids - Drying - Food storage - Fruits - Plants (botany) - Stability - X ray diffraction

摘要：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. ? 2025 Elsevier Ltd