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

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