Functional Olive Oil Production via Emulsions: Evaluation of Phenolic Encapsulation Efficiency, Storage Stability, and Bioavailability
The W/O emulsion improved the encapsulation and bioaccessibility of HTyr and OLE, constituting a promising method for enriching olive oil with bioactive phenolic compounds. Therefore, this method could enhance olive oil's health benefits by increasing the availability of these bioactive compounds during digestion, offering the potential for the development of fortified foods.
Authors
- Jesús Lozano‐Sánchez (ORCID: https://orcid.org/0000-0001-8769-3070)
- Isabel Borrás‐Linares (ORCID: https://orcid.org/0000-0002-5227-9002)
- Rosa Quirantes‐Piné (ORCID: https://orcid.org/0000-0002-2107-6333)
- Carmen Duque-Soto (ORCID: https://orcid.org/0000-0002-1118-9668)
- Ascensión Rueda‐Robles (ORCID: https://orcid.org/0000-0003-1048-2448)
- Sandra Montoro-Alonso
- José Reina-Manuel
Institutions
- Universidad de Granada (ES)
Publication Details
- Journal
- Nutrients
- Published
- 2024-11-15
- DOI
- https://doi.org/10.3390/nu16223909
- Citations
- 2
- Primary Topic
- Edible Oils Quality and Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.50
Funders
- Universidad de Granada