Enzymatic Modification of Pomace Olive Oil with Natural Antioxidants: Effect on Oxidative Stability

Enzymatic lipophilization has been proposed as a cost-effective strategy to produce new liposoluble antioxidant compounds. In this study, modified oils rich in structured phenolipids were prepared via one-pot enzymatic acylation of hydroxytyrosol (HTYR), vanillyl alcohol (VA) and homovanillyl (HVA) with pomace olive oil (POO) solvent-free conditions using immobilized lipase on biogenic nanoparticles. The effect temperature (30–70 °C) enzyme concentration (0.1–1%, w/w) the efficiency bioprocess well reusability nanobiocatalyst thoroughly investigated. exhibited increased activity compared control according DPPH CUPRAC assays (p < 0.05). oxidative stability was also significantly enhanced after modification, depicted by K232 values TBARS contents under accelerated oxidation at 60 °C Moreover, fortified mayonnaise containing HTYR that noticeably stable 28 for 5 months Enzymatically have great potential application nutraceutical food industry, encouraging exploitation lipases effective green catalytic tools.