Encapsulation of olive leaf antioxidants in microbeads: Application of alginate and chitosan as wall materials

Abstract

Edible microcapsule technology has been declared as a newly developed technology in 21st century by some certain authorities in order to preserve food products. Encapsulation of the bioactive materials in edible coatings is a blessing that can eliminate many undesirable situations that might arise when it is used as additive. In this study, olive leaf extract has been evaluated as active material to prepare microcapsules by using alginate as coating. Ionic gelation was used to produce microbeads. The experimental design of the encapsulation system, the effects of the process parameters, the modeling of the experimental data and the optimization of the conditions were carried out with Box-Behnken design of response surface method (Box-Behnken-RSM). Box-Behnken-RSM produced 17 experimental runs. Calcium chloride (2–15%, w/v) and sodium alginate concentrations (1–2%, w/v), and hardening time (15–45 min) were selected as independent variables, while encapsulation efficiency (EE) of the capsules in terms of total phenolic content (TPC) and oleuropein concentration were responses. Impact of chitosan as coating layer was also investigated with three different ratios of chitosan (0.4%, 0.7%, 1% w/v). Accelerated oxidation test was employed to measure the stability of the microcapsules against oxidation by means of Rancimat method. Encapsulation of the olive leaf extract in alginate microbeads was satisfying with >70% and >90% efficiencies with respect to TPC and oleuropein under optimum conditions (2.34% calcium chloride concentration and 2% sodium alginate for 26 min of hardening time).