The effect of proniosomal hydroxytyrosol enriched extract added during pre- and post-fermentation of yoghurt production (opens in new tab)

Olive leaf polyphenols are bioactive components that known for their health-protective properties. It is well established that oleuropein and its main hydrolysis product, hydroxytyrosol, possess some biologically active properties, including antioxidant and antimicrobial activities. However, these compounds may lose their beneficial properties in unprotected form, resulting in undesirable flavors in food products. In the present study, nanocapsules containing the lyophilised olive leaf brine ...