Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese
The food industry generates large quantities of biowaste, including olive (<i>Olea europaea</i> L.) leaves, which are rich in phenolic compounds with proven antioxidant and antimicrobial activity. In this study, a microwave-assisted olive leaf extract was produced and evaluated. Antioxid...
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2025-04-01
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| author | Elizabeta Zandona Maja Vukelić Karla Hanousek Čiča Antonio Zandona Jasna Mrvčić Maja Katalinić Ines Cindrić Almir Abdurramani Irena Barukčić Jurina |
| author_facet | Elizabeta Zandona Maja Vukelić Karla Hanousek Čiča Antonio Zandona Jasna Mrvčić Maja Katalinić Ines Cindrić Almir Abdurramani Irena Barukčić Jurina |
| author_sort | Elizabeta Zandona |
| collection | DOAJ |
| description | The food industry generates large quantities of biowaste, including olive (<i>Olea europaea</i> L.) leaves, which are rich in phenolic compounds with proven antioxidant and antimicrobial activity. In this study, a microwave-assisted olive leaf extract was produced and evaluated. Antioxidant potential (20.23 ± 0.31 µmol TE g<sup>−1</sup>), antimicrobial activity against <i>Staphylococcus aureus</i> (MIC 17.62 mg GAE g<sup>−1</sup>), and cytotoxic effects in breast (MDA-MB-231 (IC<sub>50</sub> = 38.9 ± 1.8 µg mL<sup>−1</sup>), MCF-7 (IC<sub>50</sub> = 58.9 ± 5.4 µg mL<sup>−1</sup>) and prostate cancer PC-3 (IC<sub>50</sub> = 69.2 ± 7.6 µg mL<sup>−1</sup>) cell models were confirmed. Further, the extract was incorporated into a whey protein isolate (WPI) edible coating mixture and applied to semi-hard cheese over a 60-day ripening period. When applied to cheese, WPI-based coatings enriched with OLE contributed to an improved antioxidant potential (289.79 ± 16.16 µmol TE L<sup>−1</sup>), elevated retention of total phenols and flavonoids, and slightly reduced microbial growth without compromising cheese safety. Compared to the uncoated control, coated samples showed higher total solids (up to 62.87 ± 0.13%, CWPIM) and fat contents (up to 26.59 ± 0.17%, CWPIM), moderated proteolysis (WSN in CWPIM: 3.15 ± 0.09% vs. 4.48 ± 0.02% in C0), maintained cohesiveness and resilience compared to the control, and exhibited less pronounced color deviation (ΔE) in some coated samples during ripening. These results highlight the potential of olive leaf extract as a bioactive, sustainable ingredient for functional edible coatings that improve the nutritional, technological, and microbiological quality of ripened cheese. |
| format | Article |
| id | doaj-art-2ef9168fa2f4474184fa12e1a8f983cb |
| institution | OA Journals |
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| publishDate | 2025-04-01 |
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| spelling | doaj-art-2ef9168fa2f4474184fa12e1a8f983cb2025-08-20T02:24:46ZengMDPI AGFoods2304-81582025-04-01149149610.3390/foods14091496Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard CheeseElizabeta Zandona0Maja Vukelić1Karla Hanousek Čiča2Antonio Zandona3Jasna Mrvčić4Maja Katalinić5Ines Cindrić6Almir Abdurramani7Irena Barukčić Jurina8Department of Food Technology, Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDivision of Toxicology, Institute for Medical Research and Occupational Health, Ksaverska Cesta 2, 10000 Zagreb, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDivision of Toxicology, Institute for Medical Research and Occupational Health, Ksaverska Cesta 2, 10000 Zagreb, CroatiaDepartment of Food Technology, Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, CroatiaFaculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaThe food industry generates large quantities of biowaste, including olive (<i>Olea europaea</i> L.) leaves, which are rich in phenolic compounds with proven antioxidant and antimicrobial activity. In this study, a microwave-assisted olive leaf extract was produced and evaluated. Antioxidant potential (20.23 ± 0.31 µmol TE g<sup>−1</sup>), antimicrobial activity against <i>Staphylococcus aureus</i> (MIC 17.62 mg GAE g<sup>−1</sup>), and cytotoxic effects in breast (MDA-MB-231 (IC<sub>50</sub> = 38.9 ± 1.8 µg mL<sup>−1</sup>), MCF-7 (IC<sub>50</sub> = 58.9 ± 5.4 µg mL<sup>−1</sup>) and prostate cancer PC-3 (IC<sub>50</sub> = 69.2 ± 7.6 µg mL<sup>−1</sup>) cell models were confirmed. Further, the extract was incorporated into a whey protein isolate (WPI) edible coating mixture and applied to semi-hard cheese over a 60-day ripening period. When applied to cheese, WPI-based coatings enriched with OLE contributed to an improved antioxidant potential (289.79 ± 16.16 µmol TE L<sup>−1</sup>), elevated retention of total phenols and flavonoids, and slightly reduced microbial growth without compromising cheese safety. Compared to the uncoated control, coated samples showed higher total solids (up to 62.87 ± 0.13%, CWPIM) and fat contents (up to 26.59 ± 0.17%, CWPIM), moderated proteolysis (WSN in CWPIM: 3.15 ± 0.09% vs. 4.48 ± 0.02% in C0), maintained cohesiveness and resilience compared to the control, and exhibited less pronounced color deviation (ΔE) in some coated samples during ripening. These results highlight the potential of olive leaf extract as a bioactive, sustainable ingredient for functional edible coatings that improve the nutritional, technological, and microbiological quality of ripened cheese.https://www.mdpi.com/2304-8158/14/9/1496biowasteolive leavesbioactivitiesedible coatingdairyripening |
| spellingShingle | Elizabeta Zandona Maja Vukelić Karla Hanousek Čiča Antonio Zandona Jasna Mrvčić Maja Katalinić Ines Cindrić Almir Abdurramani Irena Barukčić Jurina Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese Foods biowaste olive leaves bioactivities edible coating dairy ripening |
| title | Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese |
| title_full | Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese |
| title_fullStr | Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese |
| title_full_unstemmed | Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese |
| title_short | Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese |
| title_sort | bioactive properties of the microwave assisted olive leaf extract and its incorporation into a whey protein isolate coating of semi hard cheese |
| topic | biowaste olive leaves bioactivities edible coating dairy ripening |
| url | https://www.mdpi.com/2304-8158/14/9/1496 |
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