Olive leaf extract (OLE) as a rich source of phenolics has numerous health benefits for application in food formulations, nonetheless, it has limitations such as unfavorable sensory attributes, low stability and bioavailability. Correspondingly, in this work, OLE was loaded into reassembled casein micelles (r-CM) as natural nanocarriers. Based on Response Surface Methodology (RSM), optimized conditions for loading were 1.483mg/mL of OLE, 60min stirring time at pH = 12, and 20mM of CaCl2 addition. The optimized carriers were further characterized for morphology, Zeta potential and size along with Fourier-transform infrared (FTIR) spectroscopy, differential scanning calorimetry (DSC), and X-ray diffraction (XRD) analyses. The results illustrated the formation of spherical/ellipsoid nanostructures with an average size of 150 nm and PDI of 0.249 reflecting a moderate size distribution pattern. Moreover, the loaded nanovehicles depicted a negative zeta potential (-36.7mV). FTIR data portrayed the emergence of a peak at 2358.89cm-1 associated with the...

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