Search for Author, Title, Keyword
Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability
More details
Hide details
Faculty 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, Croatia
Institute for Medical Research, University of Belgrade, Dr Subotića Starijeg 4, 11000 Belgrade, Serbia
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade-Zemun, Serbia
Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia
Faculty of Food Technology and Biotechnology, Centre for Food Technology and Biotechnology, Petra Kasandrića 6, 23000 Zadar, Croatia
Submission date: 2018-05-06
Final revision date: 2018-08-13
Acceptance date: 2018-10-17
Online publication date: 2018-12-03
Publication date: 2018-12-03
Corresponding author
Nikolina Liović   

Faculty of Tourism and Hospitality Management, University of Rijeka, Primorska 42 P.O. Box 97, 51410, Opatija, Croatia, Tel.: +385 51 294 707; Fax: +385 51 292 945
Pol. J. Food Nutr. Sci. 2019;69(1):23-33
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.
Afrin, S., Gasparrini, M., Forbes-Hernandez, T.Y., Reboredo-Rodriguez, P., Mezzetti, B., Varela-Lopez, A., Giampieri, F., Battino, M. (2016). Promising health benefits of the strawberry: A focus on clinical studies. Journal of Agricultural and Food Chemistry, 64(22), 4435–4449.
Aladedunye, F., Przybylski, R., Niehaus, K., Bednarz, H., Matthäus, B. (2014). Phenolic extracts from Crataegus×mordenensis and Prunus virginiana: Composition, antioxidant activity and performance in sunflower oil. LWT - Food Science and Technology, 59(1), 308–319.
Asnaashari, M., Tajik, R., Khodaparast, M.H.H. (2015). Antioxidant activity of raspberry (Rubus fruticosus) leaves extract and its effect on oxidative stability of sunflower oil. Journal of Food Science and Technology - Mysore, 52(8), 5180–5187.
Balanč, B. D., Ota, A., Djordjević, V. B., Šentjurc, M., Nedović, V. A., Bugarski, B. M., Ulrih, N.P. (2015). Resveratrol-loaded liposomes: interaction of resveratrol with phospholipids. European Journal of Lipid Science and Technology, 117(10), 1615–1626. Retrieved from
Barba, F.J., Mariutti, L.R.B., Bragagnolo, N., Mercadante, A.Z., Barbosa-Cánovas, G.V., Orlien, V. (2017). Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing. Trends in Food Science & Technology, 67(September), 195–206.
Basu, A., Lyons, T.J. (2012). Strawberries, blueberries, and cranberries in the metabolic syndrome: Clinical perspectives. Journal of Agricultural and Food Chemistry, 60(23), 5687–5692.
Brownmiller, C., Howard, L.R., Prior, R.L. (2008). Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products. Journal of Food Science, 73(5), H72–H79.
Casati, C.B., Baeza, R., Sanchez, V. (2017). Comparison of the kinetics of monomeric anthocyanins loss and colour changes in thermally treated Blackcurrant, Maqui Berry and Blueberry pulps from Argentina. Journal of Berry Research, 7(2), 85–96.
Cesquini, M., Torsoni, M.A., Stoppa, G.R., Ogo, S.H. (2003). t-BOOH-induced oxidative damage in sickle red blood cells and the role of flavonoids. Biomedicine & Pharmacotherapy, 57(3–4), 124–129. Retrieved from
Chatzidaki, M.D., Mitsou, E., Yaghmur, A., Xenakis, A., Papadimitriou, V. (2015). Formulation and characterization of food-grade microemulsions as carriers of natural phenolic antioxidants. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 483(October), 130–136. Retrieved from
Dragović-Uzelac, V., Savić, Z., Brala, A., Levaj, B., Kovačević, D. B., Biško, A. (2010). Evaluation of phenolic content and antioxidant capacity of blueberry cultivars (Vaccinium corymbosum L.) grown in the northwest Croatia. Food Technology and Biotechnology, 48(2), 214–221. Retrieved from
Drvenica, I., Đorđević, V., Trifković, K., Bojana, B., Steva, L., Bugarski, B., Nedović, V. (2017). Industry-Relevant Encapsulation Technologies for Food and Functional Food Production. In M. Krokida (Ed.), Thermal and Nonthermal Encapsulation Methods (1st edition, pp. 221–263). Boca Raton, Florida: CRC Press.
Eicke, H.F., Borkovec, M., Das-Gupta, B. (1989). Conductivity of water-in-oil microemulsions: a quantitative charge fluctuation model. The Journal of Physical Chemistry, 93(1), 314–317.
Fernandez-Avila, C., Trujillo, A.J. (2017). Enhanced stability of emulsions treated by Ultra-High Pressure Homogenization for delivering conjugated linoleic acid in Caco-2 cells. Food Hydrocolloids, 71(October), 271–281. Retrieved from
Giacintucci, V., Di Mattia, C., Sacchetti, G., Neri, L., Pittia, P. (2016). Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions. Food Chemistry, 213(December), 369–377. Retrieved from
Giampieri, F., Forbes-Hernandez, T.Y., Gasparrini, M., Afrin, S., Cianciosi, D., Reboredo-Rodriguez, P., Varela‐Lopez, A., Quiles, J.L., Mezzetti, B., Battino, M. (2017). The healthy effects of strawberry bioactive compounds on molecular pathways related to chronic diseases. Annals of the New York Academy of Sciences, 1398(1), 62–71.
Gibis, M., Vogt, E., Weiss, J. (2012). Encapsulation of polyphenolic grape seed extract in polymer-coated liposomes. Food & Function, 3(3), 246–254.
Gibis, M., Zeeb, B., Weiss, J. (2014). Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomes. Food Hydrocolloids, 38(July), 28–39. Retrieved from
Golmohamadi, A., Möller, G., Powers, J., Nindo, C. (2013). Effect of ultrasound frequency on antioxidant activity, total phenolic and anthocyanin content of red raspberry puree. Ultrasonics Sonochemistry, 20(5), 1316–1323.
Gómez-Mascaraque, L. G., Casagrande Sipoli, C., de La Torre, L. G., López-Rubio, A. (2017). Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin. Food Chemistry, 233(October), 343–350. Retrieved from
Gortzi, O., Lalas, S., Chinou, I., Tsaknis, J. (2008). Reevaluation of bioactivity and antioxidant activity of Myrtus communis extract before and after encapsulation in liposomes. European Food Research and Technology, 226(3), 583–590. Retrieved from
Haminiuk, C.W.I., Maciel, G.M., Plata-Oviedo, M.S.V., Peralta, R.M. (2012). Phenolic compounds in fruits - an overview. International Journal of Food Science and Technology, 47(10), 2023–2044.
Helrich, K. (1990). Official Methods of Analysis: 930.04 Moisture Content in Plants (15th editi, Vol. 1). Arlington, Virginia, USA: AOAC.
Howard, L.R., Brownmiller, C., Mauromoustakos, A., Prior, R.L. (2016). Improved stability of blueberry juice anthocyanins by acidification and refrigeration. Journal of Berry Research, 6(2), 189–201.
Huang, H., Chen, G., Liao, D., Zhu, Y., Xue, X. (2016). Effects of Berries Consumption on Cardiovascular Risk Factors: A Meta-analysis with Trial Sequential Analysis of Randomized Controlled Trials. Scientific Reports, 6(March), 23625.
Isailović, B.D., Kostić, I.T., Zvonar, A., Đordević, V.B., Gašperlin, M., Nedović, V.A., Bugarski, B.M. (2013). Resveratrol loaded liposomes produced by different techniques. Innovative Food Science and Emerging Technologies, 19(July), 181–189. Retrieved from
Jafari, S.M., He, Y., & Bhandari, B. (2006). Nano-emulsion production by sonication and microfluidization - A comparison. International Journal of Food Properties, 9(3), 475–485.
Juttulapa, M., Piriyaprasarth, S., Takeuchi, H., Sriamornsak, P. (2017). Effect of high-pressure homogenization on stability of emulsions containing zein and pectin. Asian Journal of Pharmaceutical Sciences, 12(1), 21–27. Retrieved from
Keinänen, M., Julkunen-Tiitto, R. (1996). Effect of Sample Preparation Method on Birch ( Betula pendula Roth) Leaf Phenolics. Journal of Agricultural and Food Chemistry, 44(9), 2724–2727.
Li, J., Solval, K. M., Alfaro, L., Zhang, J., Chotiko, A., Delgado, J.L.B., Chouljenko, A., Bankston, D., Bechtel, P.J Sathivel, S. (2015). Effect of blueberry extract from blueberry pomace on the microencapsulated fish oil. Journal of Food Processing and Preservation, 39(2), 199–206.
Lu, W., Kelly, A.L., & Miao, S. (2016). Emulsion-based encapsulation and delivery systems for polyphenols. Trends in Food Science & Technology, 47(January), 1–9. Retrieved from
McClements, D.J. (2012). Nanoemulsions versus microemulsions: terminology, differences, and similarities. Soft Matter, 8(6), 1719–1729.
Michalska, A., Lysiak, G. (2015). Bioactive compounds of blueberries: Post-harvest factors influencing the nutritional value of products. International Journal of Molecular Sciences, 16(8), 18642–18663.
Mohideen, F.W., Stine, J., Bechtel, P.J., Solval, K.M., Bankston, J.D., & Sathivel, S. (2015). Effects of Blueberry (Vaccinium corymbosum) Juice on Lipid Oxidation During Spray Drying of Microencapsulated Menhaden Oil. International Journal of Food Properties, 18(5), 1139–1153.
Može, Š., Polak, T., Gašperlin, L., Koron, D., Vanzo, A., Ulrih, N.P., Abram, V. (2011). Phenolics in slovenian bilberries (Vaccinium myrtillus L.) and blueberries (Vaccinium corymbosum L.). Journal of Agricultural and Food Chemistry, 59(13), 6998–7004.
Neveu, V., Perez-Jiménez, J., Vos, F., Crespy, V., du Chaffaut, L., Mennen, L., Knox, C., Eisner, R., Cruz, J., Wishart, D., Scalbert, A. (2010). Phenol-Explorer: an online comprehensive database on polyphenol contents in foods. Database, art. no. bap024.
Nile, S.H., Park, S. W. (2014). Edible berries: Bioactive components and their effect on human health. Nutrition, 30(2), 134–144.
Pérez-Jiménez, J., Neveu, V., Vos, F., Scalbert, A. (2010). Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database. European Journal of Clinical Nutrition, 64(Suppl 3), S112–S120.
Perrett, S., Golding, M., Williams, W.P. (1991). A Simple Method for the Preparation of Liposomes for Pharmaceutical Applications: Characterization of the Liposomes. Journal of Pharmacy and Pharmacology, 43(3), 154–161. Retrieved from
Pravilovic, R., Radunovic, V., Boskovic-Vragolovic, N., Bugarski, B., Pjanovic, R. (2015). The influence of membrane composition on the release of polyphenols from liposomes. Hemijska Industrija, 69(4), 347–353.
Rashidinejad, A., Birch, E.J., Sun-Waterhouse, D., Everett, D.W. (2014). Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese. Food Chemistry, 156(August), 176–183. Retrieved from
Rodríguez-Mateos, A., Cifuentes-Gomez, T., Tabatabaee S., Lecras, C., Spencer, J. P. E. (2012). Procyanidin, anthocyanin and chlorogenic acid contents of highbush and lowbush blueberries. Journal of Agricultural and Food Chemistry, 60(23), 5772–5778.
Sablani, S.S., Andrews, P.K., Davies, N.M., Walters, T., Saez, H., Bastarrachea, L. (2011). Effects of Air and Freeze Drying on Phytochemical Content of Conventional and Organic Berries. Drying Technology, 29(11), 205–216.
Singleton, V.L., & Rossi, J.A.J. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144–158. Retrieved from
Tiveron, A.P., Melo, P.S., Bergamaschi, K. B., Vieira, T.M.F.S., Regitano-d’Arce, M.A.B., Alencar, S.M. (2012). Antioxidant Activity of Brazilian Vegetables and Its Relation with Phenolic Composition. International Journal of Molecular Sciences, 13(7), 8943–8957.
Xu, S., Ni, Z., Ma, L., Zheng, X. (2017). Control of alternaria rot of cherry tomatoes by food-grade Laurus nobilis essential oil microemulsion. Journal of Food Safety, 37(1), e12286.
Zorić, Z., Dragović-Uzelac, V., Pedisić, S., Kurtanjek, Ž., Garofulić, I.E. (2014). Kinetics of the degradation of anthocyanins, phenolic acids and flavonols during heat treatments of freeze-dried sour cherry Marasca paste. Food Technology and Biotechnology, 52(1), SI, 101–108. Retrieved from
Sunflower (Helianthus annuus L.) Plants at Various Growth Stages Subjected to Extraction—Comparison of the Antioxidant Activity and Phenolic Profile
Francesco Gai, Magdalena Karamać, Michał Janiak, Ryszard Amarowicz, Pier Peiretti
The effect of freeze‐drying, pasteurisation and high‐intensity ultrasound on gastrointestinal stability and antioxidant activity of blueberry phenolics
Nikolina Liović, Andre Bratanić, Zoran Zorić, Sandra Pedisić, Jambrak Režek, Greta Krešić, Tea Bilušić
International Journal of Food Science & Technology
Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation
Ignacio Gutiérrez-del-Río, Sara López-Ibáñez, Patricia Magadán-Corpas, Luis Fernández-Calleja, Álvaro Pérez-Valero, Mateo Tuñón-Granda, Elisa Miguélez, Claudio Villar, Felipe Lombó
The effect of processing techniques on the antiproliferative activity of blueberry phenolics before and after in vitro digestion
Nikolina Liović, Vedrana Čikeš‐Čulić, Željana Fredotović, Greta Krešić, Tea Bilušić
Journal of Food Processing and Preservation
Sinigrin Encapsulation in Liposomes: Influence on In Vitro Digestion and Antioxidant Potential
Ivana Drvenica, Ivica Blažević, Perica Bošković, Andre Bratanić, Branko Bugarski, Tea Bilusic
Polish Journal of Food and Nutrition Sciences
Insights from alpha-Lactoalbumin and beta-Lactoglobulin into mechanisms of nanoliposome-whey protein interactions
Qian Wang, Min-hsiung Pan, Yi-shiou Chiou, Zhenshun Li, Shudong Wei, Xiaoli Yin, Baomiao Ding
Food Hydrocolloids
Mechanistic understanding of the effects of ovalbumin-nanoliposome interactions on ovalbumin emulsifying properties
Qian Wang, Min-hsiung Pan, Yi-shiou Chiou, Zhenshun Li, Shudong Wei, Xiaoli Yin, Baomiao Ding
Surface characteristics and emulsifying properties of whey protein/nanoliposome complexes
Qian Wang, Min-hsiung Pan, Yi-shiou Chiou, Zhenshun Li, Baomiao Ding
Food Chemistry
Improving the Functionality of Virgin and Cold-Pressed Edible Vegetable Oils: Oxidative Stability, Sensory Acceptability and Safety Challenges
Stavros Stefanidis, Stella Ordoudi, Nikolaos Nenadis, Ioanna Pyrka
Food Research International
Advances in embedding techniques of anthocyanins: Improving stability, bioactivity and bioavailability
Yingying Cheng, Jiayi Liu, Ling Li, Jiali Ren, Jun Lu, Feijun Luo
Food Chemistry: X
Journals System - logo
Scroll to top