Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings

Valorization of wastes has become an unavoidable goal in the olive oil industry. A possible approach is recovery leaf phenolic compounds, which have a great interest for food industries, due to their antioxidant and antimicrobial activities. Thus, this study aims at comparing effects encapsulated (e-OLE) free extract (f-OLE) on storage stability salad dressings prepared as single double emulsion systems. Creaming, rheological properties, yield, pH, total phenol content (TPC), activity, peroxide value (PV) were monitored over 90 days 4 °C. Microstructure examination showed more homogeneous distribution droplet size with inclusion OLE. No creaming very little variations parameters (< 10%) observed. OLE enrichment systems significantly (P < 0.05) improved behavior, higher effect e-OLE alginate-pectin beads. extended oxidation induction period from 15–20 50 days. In conclusion, work demonstrated that encapsulation by emulsification-internal gelation technique was effective gradually releasing polyphenols during dressing storage, thus increasing product protection toward phenomena.