Carotenoids are powerful natural antioxidants that can easily degrade and are almost insoluble in water. Their incorporation into microemulsions (MEs) can solve these problems. In this study, ethanol extracts (prepared using different protocols) of Capsicum annuum L. (green and red), Moringa oleifera L. leaves, and their mixtures [Red Pepper/Μ. oleifera (50/50 w/w) and Green Pepper/M. oleifera (50/50 w/w)], were encapsulated in MEs for the first time. The encapsulation efficiency was determined and the physicochemical characteristics of the prepared MEs were assessed by particle size, turbidity, centrifugation, and thermal stress determination. The antioxidant activity of extracts and their MEs was determined by the DSC and DPPH methods. Prepared MEs did not present phase separation, creaming, sedimentation, presence of aggregates, or other unacceptable macroscopic drawbacks. Turbidity measurements showed that only small differences in optical density appeared. MEs’ particle size dispersion was found to be around the average value and varied between 10 and 95 nm. The highest resistance to oxidation of crude extracts was observed by the M. oleifera leaf extract, followed by that of Red Pepper/Μ. oleifera (50/50 w/w) mixture, Green Pepper/M. oleifera (50/50 w/w) mixture, Red Pepper and, finally, Green Pepper. The results concerning MEs-encapsulated samples followed the same trend.

Consumers tend to perceive organic foods as more nutritious and safer in comparison to conventional, due to the perception that organic food is eco- and animal-friendly. Since fatty acids and fat-soluble vitamins in dairy produce are important nutrients, this study aims to assess possible differences in the amount of these components included in organic and conventional ewes and goat raw milk in Greece, while identifying the potential determining factors. A total of 48 samples were collected from organic and conventional sheep and goat farms in Greece (Thessaly) during the lactation period. A standardized questionnaire, including information about the farming system, and a sampling protocol were completed. Samples were studied for the fat-soluble vitamins (all-trans-retinol and α-tocopherol) and the fatty acids profile, while the outcomes were statistically analyzed to explore any associations with the questionnaire data for potential factors affecting the results. According to the obtained results there are slight differences in milk fatty acid content, which indicates that organic and conventional sheep and goat milk in Greece do not have any substantial differences in terms of feeding strategies. Regarding the content of fat-soluble vitamins, the organic milk is generally found to contain a higher amount than the conventional one.