Preservation of active components in olive leaf extract by spray drying method in biodegradable polymers: Optimization, in vitro gastrointestinal digestion and application.
İrem ToprakçıGulderen CosgunFerhan Balci-TorunMehmet TorunSelin ŞahinPublished in: Phytochemical analysis : PCA (2023)
Olive leaf extract encapsulated in arabic gum/maltodextrin may be a good alternative additive to prevent the lipid oxidation in fat-containing food products as well as improvement of the product quality by functional properties.