Next Article in Journal
Flavors of the Earth: Bioprospecting and Potential of Agricultural Ingredients in Yogurt Production with a Focus on Sustainability, Quality, and Technological Innovation
Next Article in Special Issue
Engineering Edible Double Network Hydrogels with Abalone- and Squid-like Textures from Carrageenan and Konjac Glucomannan
Previous Article in Journal
Availability and Purchasing of Gluten-Free Cereal Products in a Polish Population of Female Celiac Disease Patients
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 14
Issue 9
10.3390/foods14091496
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

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

by
Elizabeta Zandona
1,
Maja Vukelić
2,
Karla Hanousek Čiča
2,
Antonio Zandona
3,
Jasna Mrvčić
2,
Maja Katalinić
3,
Ines Cindrić
1,
Almir Abdurramani
4 and
Irena Barukčić Jurina
2,*
1
Department of Food Technology, Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia
2
Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
3
Division of Toxicology, Institute for Medical Research and Occupational Health, Ksaverska Cesta 2, 10000 Zagreb, Croatia
4
Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
*
Author to whom correspondence should be addressed.
Foods 2025, 14(9), 1496; https://doi.org/10.3390/foods14091496
Submission received: 1 April 2025 / Revised: 17 April 2025 / Accepted: 22 April 2025 / Published: 25 April 2025
(This article belongs to the Special Issue Emerging Technologies for Food Polymers and Colloids: Exploring Their Application in Food Packaging, Novel Foods, and the Delivery of Nutraceuticals)
Browse Figures
Versions Notes

Abstract

The food industry generates large quantities of biowaste, including olive (Olea europaea 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−1), antimicrobial activity against Staphylococcus aureus (MIC 17.62 mg GAE g−1), and cytotoxic effects in breast (MDA-MB-231 (IC50 = 38.9 ± 1.8 µg mL−1), MCF-7 (IC50 = 58.9 ± 5.4 µg mL−1) and prostate cancer PC-3 (IC50 = 69.2 ± 7.6 µg mL−1) 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−1), 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.
Keywords: biowaste; olive leaves; bioactivities; edible coating; dairy; ripening biowaste; olive leaves; bioactivities; edible coating; dairy; ripening

Share and Cite

MDPI and ACS Style

Zandona, E.; Vukelić, M.; Hanousek Čiča, K.; Zandona, A.; Mrvčić, J.; Katalinić, M.; Cindrić, I.; Abdurramani, A.; Jurina, I.B. Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese. Foods 2025, 14, 1496. https://doi.org/10.3390/foods14091496

AMA Style

Zandona E, Vukelić M, Hanousek Čiča K, Zandona A, Mrvčić J, Katalinić M, Cindrić I, Abdurramani A, Jurina IB. Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese. Foods. 2025; 14(9):1496. https://doi.org/10.3390/foods14091496

Chicago/Turabian Style

Zandona, Elizabeta, Maja Vukelić, Karla Hanousek Čiča, Antonio Zandona, Jasna Mrvčić, Maja Katalinić, Ines Cindrić, Almir Abdurramani, and Irena Barukčić Jurina. 2025. "Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese" Foods 14, no. 9: 1496. https://doi.org/10.3390/foods14091496

APA Style

Zandona, E., Vukelić, M., Hanousek Čiča, K., Zandona, A., Mrvčić, J., Katalinić, M., Cindrić, I., Abdurramani, A., & Jurina, I. B. (2025). Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese. Foods, 14(9), 1496. https://doi.org/10.3390/foods14091496

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop