Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability

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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Bibliographic Details
Main Authors: Nikolina Liović, Perica Bošković, Ivana Drvenica, Anet Režek Jambrak, Ana Marija Dropulić, Greta Krešić, Viktor Nedović, Branko Bugarski, Zoran Zorić, Sandra Pedisić, Tea Bilušić
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2018-12-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
phenolics blueberry
microemulsions
liposomes
antioxidant
ultrasound
Online Access:http://www.journalssystem.com/pjfns/,100421,0,2.html

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