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<p>This study addresses the valorization of olive seeds by encapsulating their bioactive compounds and optimizing freeze-drying parameters to improve stability and functionality for nutraceutical and food applications including encapsulation. Using response surface methodology, freeze-drying conditions (initial temperature, pressure, and drying time) were optimized for Gemlik and Domat olive seeds. The highest total phenolic content (TPC) of 22.46&#xa0;mg GAE/g was achieved for Gemlik olive seeds at -50&#xa0;°C, 0.500 mbar, and 10&#xa0;h, while the highest antioxidant activity (DPPH) of 81.33% was observed for <i>Domat</i> seeds at -50&#xa0;°C, 0.350 mbar, and 8&#xa0;h. Oleuropein degradation, indicated by absorbance values, was minimized under optimized conditions, reducing bitterness. Encapsulation efficiency of bioactive compounds reached 44%, with chitosan and alginate as encapsulating agents. Sensory analysis confirmed the acceptability of encapsulated compounds in functional foods. These findings demonstrate that optimized freeze-drying and encapsulation can effectively preserve bioactive compounds in olive seeds, making them suitable for nutraceutical and food applications.</p>

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Optimizing freeze-drying parameters for enhanced bioactive compound encapsulation in olive seed extracts

  • 期刊论文

  • 发表日期：

    2025年11月1日

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  • Alev Yüksel Aydar,
  • Tuba Aydın,
  • Elif Karabaş,
  • Melisa Özçelik,
  • Tuncay Yılmaz

摘要

This study addresses the valorization of olive seeds by encapsulating their bioactive compounds and optimizing freeze-drying parameters to improve stability and functionality for nutraceutical and food applications including encapsulation. Using response surface methodology, freeze-drying conditions (initial temperature, pressure, and drying time) were optimized for Gemlik and Domat olive seeds. The highest total phenolic content (TPC) of 22.46 mg GAE/g was achieved for Gemlik olive seeds at -50 °C, 0.500 mbar, and 10 h, while the highest antioxidant activity (DPPH) of 81.33% was observed for Domat seeds at -50 °C, 0.350 mbar, and 8 h. Oleuropein degradation, indicated by absorbance values, was minimized under optimized conditions, reducing bitterness. Encapsulation efficiency of bioactive compounds reached 44%, with chitosan and alginate as encapsulating agents. Sensory analysis confirmed the acceptability of encapsulated compounds in functional foods. These findings demonstrate that optimized freeze-drying and encapsulation can effectively preserve bioactive compounds in olive seeds, making them suitable for nutraceutical and food applications.