TY  - JOUR
AU  - Liović, Nikolina
AU  - Bošković, 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://TechnoRep.tmf.bg.ac.rs/handle/123456789/4249
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 Bošković, 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., Bošković, 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, Bošković 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, Bošković, 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 . .

TY  - JOUR
AU  - Bošković, Perica
AU  - Mrduljas, Nikolina
AU  - Jambrak, Anet Rezek
AU  - Drvenica, Ivana
AU  - Kresić, Greta
AU  - BeluZić, Robert
AU  - Bugarski, Branko
AU  - Bilusić, Tea
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3597
PB  - Elsevier Science Bv, Amsterdam
T2  - Journal of Biotechnology
T1  - Enhancement of the olive oil oxidative stability by phenolics extracts from cultivated blueberry in microemulsions and in liposomes
EP  - S72
SP  - S72
VL  - 256
DO  - 10.1016/j.jbiotec.2017.06.1046
ER  - 

@article{
author = "Bošković, Perica and Mrduljas, Nikolina and Jambrak, Anet Rezek and Drvenica, Ivana and Kresić, Greta and BeluZić, Robert and Bugarski, Branko and Bilusić, Tea",
year = "2017",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Journal of Biotechnology",
title = "Enhancement of the olive oil oxidative stability by phenolics extracts from cultivated blueberry in microemulsions and in liposomes",
pages = "S72-S72",
volume = "256",
doi = "10.1016/j.jbiotec.2017.06.1046"
}

Bošković, P., Mrduljas, N., Jambrak, A. R., Drvenica, I., Kresić, G., BeluZić, R., Bugarski, B.,& Bilusić, T.. (2017). Enhancement of the olive oil oxidative stability by phenolics extracts from cultivated blueberry in microemulsions and in liposomes. in Journal of Biotechnology
Elsevier Science Bv, Amsterdam., 256, S72-S72.
https://doi.org/10.1016/j.jbiotec.2017.06.1046

Bošković P, Mrduljas N, Jambrak AR, Drvenica I, Kresić G, BeluZić R, Bugarski B, Bilusić T. Enhancement of the olive oil oxidative stability by phenolics extracts from cultivated blueberry in microemulsions and in liposomes. in Journal of Biotechnology. 2017;256:S72-S72.
doi:10.1016/j.jbiotec.2017.06.1046 .

Bošković, Perica, Mrduljas, Nikolina, Jambrak, Anet Rezek, Drvenica, Ivana, Kresić, Greta, BeluZić, Robert, Bugarski, Branko, Bilusić, Tea, "Enhancement of the olive oil oxidative stability by phenolics extracts from cultivated blueberry in microemulsions and in liposomes" in Journal of Biotechnology, 256 (2017):S72-S72,
https://doi.org/10.1016/j.jbiotec.2017.06.1046 . .