Evaluation of Physicochemical and Antioxidant Properties of Yogurt Enriched by Olive Leaf Phenolics within Nanoliposomes.

Olive leaf extract is a rich source of phenolic compounds and oleuropein which is well-known regarding its antioxidant and antimicrobial attributes. However, the mentioned phenolic compounds will lose their beneficial properties during storage and induce undesirable aftertaste in food products. In this study, olive leaf extract-bearing nanoliposomes were produced via the ethanol injection method and using phosphatidyl choline plus cholesterol as the reagents for the wall material.