Physicochemical and Biological Characterization of Encapsulated Olive Leaf Extracts for Food Preservation

• Главные авторы: Wafa Medfai (Автор), Imen Oueslati (Автор), Emilie Dumas (Автор), Zina Harzalli (Автор), Christophe Viton (Автор), Ridha Mhamdi (Автор), Adem Gharsallaoui (Автор)
• Формат: ‌
• Опубликовано: MDPI AG, 2023-05-01T00:00:00Z.
• Предметы: article
• Online-ссылка: Connect to this object online.

Phenolic compounds in olive leaves have an excellent antioxidant activity and good antimicrobial properties. These bioactive molecules have beneficial properties for health, arousing great scientific and commercial interest. This study reports lyophilized olive leaf extracts (OLE) encapsulated by sp...