TY  - JOUR
AU  - Liović, Nikolina
AU  - Bosković, Perica
AU  - Drvenica, Ivana
AU  - Jambrak, Anet Rezek
AU  - Dropulić, Ana Marija
AU  - Kresić, Greta
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Zorić, Zoran
AU  - Pedisić, Sandra
AU  - Bilusić, Tea
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5021
AB  - Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phenolic extracts from lisccinium corymbosum L. (raw, pasteurized, freeze-dried and treated with high-intensity ultrasound), and at testing their antioxidant potential in the prevention of olive oil oxidation in the native state and encapsulated into microemulsions and liposomes systems. Water-in-oil structured microemulsions used in this study were prepared using mechanical, ultrasonic, and high pressure homogenization. Liposomes with the average size of 589.1 +/- 2.9 nm were produced with the proliposome method using commercially available phosphatidylcholine - Phospolipon 90G. The obtained results showed significant prolongation of the oxidative stability of extra virgin olive oil enriched with encapsulated blueberry phenolic extracts than with native phenolic extracts, regardless of the method used for blueberry processing. Phenolic extracts encapsulated in microemulsions had a stronger effect on the prolongation of olive oil oxidative stability in comparison with the extracts encapsulated in liposomes. The average prolongation rate of oxidative stability was 45.65% by phenolic extracts encapsulated in microemulsions prepared by mechanical homogenization (p=0.012), and 58.72% by microemulsions prepared by ultrasound homogenization (p=0.011). Phenolic extracts encapsulated in microemulsions prepared by high pressure homogenization had no effect on oil oxidative stability prolongation.
PB  - De Gruyter Poland Sp Zoo, Warsaw
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability
EP  - 33
IS  - 1
SP  - 23
VL  - 69
DO  - 10.31883/pjfns-2019-0003
ER  - 

@article{
author = "Liović, Nikolina and Bosković, Perica and Drvenica, Ivana and Jambrak, Anet Rezek and Dropulić, Ana Marija and Kresić, Greta and Nedović, Viktor and Bugarski, Branko and Zorić, Zoran and Pedisić, Sandra and Bilusić, Tea",
year = "2019",
abstract = "Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phenolic extracts from lisccinium corymbosum L. (raw, pasteurized, freeze-dried and treated with high-intensity ultrasound), and at testing their antioxidant potential in the prevention of olive oil oxidation in the native state and encapsulated into microemulsions and liposomes systems. Water-in-oil structured microemulsions used in this study were prepared using mechanical, ultrasonic, and high pressure homogenization. Liposomes with the average size of 589.1 +/- 2.9 nm were produced with the proliposome method using commercially available phosphatidylcholine - Phospolipon 90G. The obtained results showed significant prolongation of the oxidative stability of extra virgin olive oil enriched with encapsulated blueberry phenolic extracts than with native phenolic extracts, regardless of the method used for blueberry processing. Phenolic extracts encapsulated in microemulsions had a stronger effect on the prolongation of olive oil oxidative stability in comparison with the extracts encapsulated in liposomes. The average prolongation rate of oxidative stability was 45.65% by phenolic extracts encapsulated in microemulsions prepared by mechanical homogenization (p=0.012), and 58.72% by microemulsions prepared by ultrasound homogenization (p=0.011). Phenolic extracts encapsulated in microemulsions prepared by high pressure homogenization had no effect on oil oxidative stability prolongation.",
publisher = "De Gruyter Poland Sp Zoo, Warsaw",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability",
pages = "33-23",
number = "1",
volume = "69",
doi = "10.31883/pjfns-2019-0003"
}

Liović, N., Bosković, P., Drvenica, I., Jambrak, A. R., Dropulić, A. M., Kresić, G., Nedović, V., Bugarski, B., Zorić, Z., Pedisić, S.,& Bilusić, T.. (2019). Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability. in Polish Journal of Food and Nutrition Sciences
De Gruyter Poland Sp Zoo, Warsaw., 69(1), 23-33.
https://doi.org/10.31883/pjfns-2019-0003

Liović N, Bosković P, Drvenica I, Jambrak AR, Dropulić AM, Kresić G, Nedović V, Bugarski B, Zorić Z, Pedisić S, Bilusić T. Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability. in Polish Journal of Food and Nutrition Sciences. 2019;69(1):23-33.
doi:10.31883/pjfns-2019-0003 .

Liović, Nikolina, Bosković, Perica, Drvenica, Ivana, Jambrak, Anet Rezek, Dropulić, Ana Marija, Kresić, Greta, Nedović, Viktor, Bugarski, Branko, Zorić, Zoran, Pedisić, Sandra, Bilusić, Tea, "Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability" in Polish Journal of Food and Nutrition Sciences, 69, no. 1 (2019):23-33,
https://doi.org/10.31883/pjfns-2019-0003 . .