Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese

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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Bibliographic Details
Main Authors: Elizabeta Zandona, Maja Vukelić, Karla Hanousek Čiča, Antonio Zandona, Jasna Mrvčić, Maja Katalinić, Ines Cindrić, Almir Abdurramani, Irena Barukčić Jurina
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
biowaste
olive leaves
bioactivities
edible coating
dairy
ripening
Online Access:https://www.mdpi.com/2304-8158/14/9/1496
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https://www.mdpi.com/2304-8158/14/9/1496

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