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Enhancement of the olive oil oxidative stability by phenolics extracts from cultivated blueberry in microemulsions and in liposomes

The use of micro- and nanoencapsulation technology represents promising field for the delivery of nutrients, their bioavailability increases and oxidative stability prolongation. The objective of this study was to prepare phenolics extracts from cultivated blueberry (raw, freeze-dried, pasteurized and treated with high intensity ultrasound) and to determine the rate of the putative prolongation of the oxidative stability of the olive oil by phenolics extracts in microemulsions and in liposomes. The droplet size of microemuslions was evaluated using photon correlation spectroscopy (PCS) and it was <100 nm. The same analysis revealed the average size of 1157nm±8.49nm (PDI 0.234±0.006) in the case of conventional liposomes prepared by proliposome method. Obtained results showed significant prolongation of the oxidative stability of the olive oil: the enhancement of the oxidative stability by 25–78% for microemulsions treated by mechanical homogenizer, and by 40–142% for microemulsions treated with ultrasound homogenizer. Micromulsions treated with highpressure homogenizer did not show any effect. The effect of the use of liposomes in the prolongation of the oil oxidative stability was generally lower in comparison with microemulsions.

cultivated blueberry, phenolics, encapsulation, microemulsions, liposomes, oxidative stability

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