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Pregled bibliografske jedinice broj: 895213

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


Bošković, Perica; Mrduljaš, Nikolina; Režek, Jambrak, Anet; Drvenica, Ivana; Krešić, Greta; Belužić, Robert; Bugarski, Branko; Bilušić, Tea
Enhancement of the olive oil oxidative stability by phenolics extracts from cultivated blueberry in microemulsions and in liposomes // Journal of Biotechnology / Christoph W. Sensen (ur.).
Dubrovnik, 2017. str. 72-72 (poster, međunarodna recenzija, sažetak, znanstveni)


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

Autori
Bošković, Perica ; Mrduljaš, Nikolina ; Režek, Jambrak, Anet ; Drvenica, Ivana ; Krešić, Greta ; Belužić, Robert ; Bugarski, Branko ; Bilušić, Tea

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Journal of Biotechnology / Christoph W. Sensen - , 2017, 72-72

Skup
European Biotechnology Congress

Mjesto i datum
Dubrovnik, 25-27.05.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Cultivated blueberry, phenolics, encapsulation, microemulsions, liposomes, oxidative stability

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Biotehnologija, Prehrambena tehnologija



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