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Antioxidant Potential of Artichoke and Broccoli Leaf Extracts in Oil-in-Water Emulsions Through Different Delivery Systems: Direct Addition, Alginate Films, and Alginate Beads
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DOI：10.1007/s11947-026-04518-4.png)
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Abstract
En 中文
This study evaluates the antioxidant effectiveness of broccoli and artichoke leaf extracts delivered through different strategies (direct addition, alginate films, and alginate beads) in oil-in-water emulsions as natural antioxidants to prevent lipid oxidation. Leaf extract total polyphenol content (TPC) was determined, with artichoke leaf extract showing higher values (0.89 mg GAE/mL) than broccoli leaf extract (0.47 mg GAE/mL). The extracts were characterized by UHPLC-ESI–MS/MS; broccoli leaf extracts were mainly characterized by glucosinolates (glucoiberin and glucoraphanin) together with kaempferol and quercetin derivatives, whereas artichoke extracts were richer in less glycosylated phenolics, including luteolin, apigenin, and hydroxycinnamic acids. Films and beads were analyzed for mechanical properties, morphology, and polyphenol release kinetics. Beads showed a higher release of the TPC (54.7–78.6%) compared with films (22.6–44% released). Lipid oxidation and semiquantitative distribution of TPC between emulsion phases were also determined. Results showed that artichoke systems exhibited higher antioxidant activity, with lower primary (38.79 meq hydroperoxide/kg emulsion for artichoke leaf extracts at 10%, AL10%) and, also, secondary lipid oxidation. Alginate films and beads incorporating extracts showed similar effectiveness to 10% leaf extracts directly added. The highest partition coefficient (ratio of polyphenol in oil phase and in water phase) was found in emulsions with artichoke leaf extracts (3.7 for AL3.3%) due to its lower polarity nature and, therefore, favoring localization in oil phase and enhancing oxidative protection. Our findings highlight the strong potential of broccoli and artichoke leaf extracts and alginate systems as natural antioxidants for preventing the lipid oxidation in emulsified food systems.
Keywords:
Leaf extracts
Release kinetics
Emulsion
Lipid oxidation
Bioactive film
By-product
Polyphenols
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