Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability
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 phen...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/,100421,0,2.html |
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| author | Nikolina Liović Perica Bošković Ivana Drvenica Anet Režek Jambrak Ana Marija Dropulić Greta Krešić Viktor Nedović Branko Bugarski Zoran Zorić Sandra Pedisić Tea Bilušić |
| author_facet | Nikolina Liović Perica Bošković Ivana Drvenica Anet Režek Jambrak Ana Marija Dropulić Greta Krešić Viktor Nedović Branko Bugarski Zoran Zorić Sandra Pedisić Tea Bilušić |
| author_sort | Nikolina Liović |
| collection | DOAJ |
| description | 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 Vaccinium 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. |
| format | Article |
| id | doaj-art-200aaa8b1f3e491a862fc6a45453c3a8 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-200aaa8b1f3e491a862fc6a45453c3a82025-02-02T04:51:46ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-12-01691233310.31883/pjfns-2019-0003100421Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative StabilityNikolina Liović0Perica Bošković1Ivana Drvenica2Anet Režek Jambrak3Ana Marija Dropulić4Greta Krešić5Viktor Nedović6Branko Bugarski7Zoran Zorić8Sandra Pedisić9Tea Bilušić10Faculty of Tourism and Hospitality Management, University of Rijeka, Primorska 42 P.O. Box 97, 51410, Opatija, Croatia,Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, CroatiaInstitute for Medical Research, University of Belgrade, Dr Subotića Starijeg 4, 11000 Belgrade, SerbiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaFaculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, CroatiaFaculty of Tourism and Hospitality Management, University of Rijeka, Primorska 42 P.O. Box 97, 51410, Opatija, Croatia,Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade-Zemun, SerbiaFaculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, SerbiaFaculty of Food Technology and Biotechnology, Centre for Food Technology and Biotechnology, Petra Kasandrića 6, 23000 Zadar, CroatiaFaculty of Food Technology and Biotechnology, Centre for Food Technology and Biotechnology, Petra Kasandrića 6, 23000 Zadar, CroatiaFaculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, CroatiaNatural 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 Vaccinium 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.http://www.journalssystem.com/pjfns/,100421,0,2.htmlphenolics blueberrymicroemulsionsliposomesantioxidantultrasound |
| spellingShingle | Nikolina Liović Perica Bošković Ivana Drvenica Anet Režek Jambrak Ana Marija Dropulić Greta Krešić Viktor Nedović Branko Bugarski Zoran Zorić Sandra Pedisić Tea Bilušić Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability Polish Journal of Food and Nutrition Sciences phenolics blueberry microemulsions liposomes antioxidant ultrasound |
| title | Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability |
| title_full | Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability |
| title_fullStr | Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability |
| title_full_unstemmed | Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability |
| title_short | Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability |
| title_sort | phenolic extracts from vaccinium corymbosum l loaded in microemulsions and liposomes as enhancers of olive oil oxidative stability |
| topic | phenolics blueberry microemulsions liposomes antioxidant ultrasound |
| url | http://www.journalssystem.com/pjfns/,100421,0,2.html |
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