Olive phenolic compounds like hydroxytyrosol (OH-Tyr), tyrosol (Tyr), and their precursors have different health-promoting properties, mainly based on their strong antioxidant capacity. However, their presence in extra-virgin olive oil (EVOO) is scarce since they are primarily contained in the by-products of oil production, such as olive pomace (OP). The aim of this work was to extract and encapsulate OP phenolic compounds into chitosan-tripolyphosphate nanoparticles (NPs) using an ionotropic gelation lyophilization approach to increase their resistance to environmental and chemical stress. NPs resulted in a monodisperse (PDI: 0.21) population of cationic NPs (zeta-potential: 33 mV, size: 229 nm) with an encapsulation efficiency (EE%), expressed as total phenolic content (TPC) and total OH-Tyr + Tyr content, of 64-65%. Mannitol and maltodextrin DE 19 (MD-19) were evaluated as lyoprotectants to counteract irreversible NP aggregation during lyophilization. The NP powder freeze dried using 0.7% of MD-19 showed the best performance, returning a monodispersed population of particles after rehydration. The antioxidant capacity of the obtained NPs was confirmed both in cell-free assays and in a THP-1 cell model of oxidative stress. This method represents a promising way to deliver health-promoting olive phenols for nutraceutical purposes and, hence, to valorize otherwise wasted by-products.

Formulation, Characterization, and Antioxidant Properties of Chitosan Nanoparticles Containing Phenolic Compounds from Olive Pomace

Fierri, Ilaria;Chignola, Roberto;Stranieri, Chiara;Di Leo, Edoardo Giuseppe;Romeo, Alessandro;Fratta Pasini, Anna Maria;Zoccatelli, Gianni
2024-01-01

Abstract

Olive phenolic compounds like hydroxytyrosol (OH-Tyr), tyrosol (Tyr), and their precursors have different health-promoting properties, mainly based on their strong antioxidant capacity. However, their presence in extra-virgin olive oil (EVOO) is scarce since they are primarily contained in the by-products of oil production, such as olive pomace (OP). The aim of this work was to extract and encapsulate OP phenolic compounds into chitosan-tripolyphosphate nanoparticles (NPs) using an ionotropic gelation lyophilization approach to increase their resistance to environmental and chemical stress. NPs resulted in a monodisperse (PDI: 0.21) population of cationic NPs (zeta-potential: 33 mV, size: 229 nm) with an encapsulation efficiency (EE%), expressed as total phenolic content (TPC) and total OH-Tyr + Tyr content, of 64-65%. Mannitol and maltodextrin DE 19 (MD-19) were evaluated as lyoprotectants to counteract irreversible NP aggregation during lyophilization. The NP powder freeze dried using 0.7% of MD-19 showed the best performance, returning a monodispersed population of particles after rehydration. The antioxidant capacity of the obtained NPs was confirmed both in cell-free assays and in a THP-1 cell model of oxidative stress. This method represents a promising way to deliver health-promoting olive phenols for nutraceutical purposes and, hence, to valorize otherwise wasted by-products.
2024
antioxidants
hydroxytyrosol
ionotropic gelation
lyophilization
nanoencapsulation
nanoparticles
oxidative stress
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11562/1150028
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