The aim of the current work was to encapsulate olive leaves extract in biodegradable poly(lactic acid) nanoparticles, characterize the nanoparticles and define the experimental parameters that affect the encapsulation procedure. Moreover, the loaded nanoparticles were incorporated in a cosmetic formulation and the stability of the formulation was studied for a three-month period of study. Poly(lactic acid) nanoparticles were prepared by the nanoprecipitation method. Characterization of the nanoparticles was performed using a variety of techniques: size, polydispersity index and ζ-potential were measured by Dynamic Light Scattering; morphology was studied using Scanning Electron Microscopy; thermal properties were investigated using Differential Scanning Calorimetry; whereas FT-IR spectroscopy provided a better insight on the encapsulation of the extract. Encapsulation Efficiency was determined indirectly, using UV-Vis spectroscopy. The loaded nanoparticles exhibited anionic ζ-potential, a mean particle size of 246.3 ± 5.3 nm (Pdi: 0.21 ± 0.01) and equal to 49.2%, while olive leaves extract release from the nanoparticles was found to present a burst effect at the first 2 hours. Furthermore, the stability studies of the loaded nanoparticles’ cosmetic formulation showed increased stability compared to the pure extract, in respect to viscosity, pH, organoleptic characteristics, emulsions phases and grid.

Apple peels were used as a model solid matrix for the comparative evaluation of aqueous mixtures of three biosolvents, including ethanol, 2,3-butanediol (butanediol) and glycerol, with regard to polyphenol recovery. The evaluation process was based on a step-by-step optimisation of the extraction, taking into consideration basic factors, including solvent composition, liquid-to-solid ratio and temperature. A further detailed description of the extraction capacity of each solvent was carried out using kinetics. Optimal solvent concentrations were 50 % (v/v), 50 % (v/v) and 70 % (w/v) for ethanol, butanediol and glycerol, respectively, while optimal liquid-to-solid ratio and temperature were 100 mL g -1 and 80°C for all solvents tested. The kinetic assay showed that extraction yields in total polyphenols obtained with these solvent systems displayed no statistical difference, although the overall extraction rate constant and diffusion coefficient were significantly higher for the extraction performed with 50 % (v/v) butanediol. The liquid chromatography-mass spectrometry examination of the extracts obtained under optimised conditions revealed that their polyphenolic profile was composed, in total, of 12 principal substances, but some qualitative differences among the extracts were also observed. The reducing power of the extract obtained with 50 % (v/v) ethanol was significantly higher, a finding attributed to possible synergistic effects among polyphenols.List of symbols C solv Solvent concentration (%, v/v or w/v) C TP Total polyphenol concentration (mg GAE L -1 ) dDensityEffective diffusion coefficient (m 2 s -1 ) h Initial extraction rate (mg g -1 min -1 ) kExtraction rate constant (g mg -1 min -1 ) P R Reducing power (lmol AAE g -1 ) R Particle radius (m) R L/S Liquid-to-solid ratio (mL g -1 ) t Time (min) t R Time required to enter the regular regime (min) T Temperature (°C) Y TP Yield in total polyphenols (mg GAE g -1 ) Y TP(s) Yield in total polyphenols at saturation (mg GAE g -1 )Greek letters e Dielectric constant (dimensionless)

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Vegetable crisps contain more acrylamide than the benchmark for potato crisps. Vegetable crisps contain significant levels of HMF, GO and MGO than potato crisps. Wash additives effect on potato, are variable on vegetable. Mitigation strategies for the reduction of acrylamide are vegetable specific.

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