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

通信作者：Wang, CZ[1]

机构：[1]Chinese Acad Forestry, Inst Chem Ind Forest Prod, Natl Key Lab Dev & Utilizat Forest Food Resources, Nanjing 210042, Peoples R China;[2]Natl Engn Res Ctr Low Carbon Proc & Utilizat Fores, Natl Forestry & Grassland Adm, Key Lab Biomass Energy & Mat, Key Lab Chem Engn Forest Prod, Nanjing 210042, Jiangsu, Peoples R China;[3]Nanjing Forestry Univ, Int Innovat Ctr Forest Chem & Mat, Jiangsu Coinnovat Ctr Efficient Proc & Utilizat Fo, Nanjing 210037, Peoples R China;[4]Natl & Kapodistrian Univ Athens, Dept Pharm, Div Pharmacognosy & Nat Prod Chem, Athens 15771, Greece;[5]PharmaGnose SA, 57th Km Athens Lamia Natl Rd, 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);WOS:【SCI-EXPANDED(收录号:WOS:001523184700003)】；

基金：This research was supported by the Fundamental Research Funds of CAF (No. CAFYBB2022XB002) and the National Key Research and Development Program of China (No. 2022YFD2200605) .

语种：英文

外文关键词：Ascolana Tenera; Oleocanthal; Extra virgin olive oil microcapsules; Antioxidant activity; Peppas-Sahlin model

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 similar to 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.