Mir Babak Taghavi Takyar - Department of Science and Food Engineering, Islamic Azad University, Science and ResearchBranch, Tehran
Shabnam Haghighat Khajavi - Assistant Professor of Department of Science and Food Engineering, Islamic Azad University,Science and Research Branch, Tehran
Ashraf Haj Hosseini - Department of Science and Food Engineering, Islamic Azad University, Science and ResearchBranch, Tehran
Fatemeh Bahrami - DepartmentofScienceand Food EngineeringIslamicAzad University, Science and ResearchBranch, Tehran

The total phenolic compounds were evaluated using a calibration curve of gallic acid using methanoland ethanol as extraction solvents. The size and polydis-persity index of nanovesicles were determinedby light scattering and the percentage encapsulation efficiency was determined by a centrifugationprocess. The stability of the liposomes at storage time was measured by zeta potential for 21 days. Themethanol extracts from Spirulina had a higher content of phenolic compounds (2.62 mg gallic acid∙g−1 of microalgae) compared to the extracts of Chlorella. However, liposomes with ethanolic ex-tracts ofthe two algae showed higher encapsulation efficiency. The value was higher (96.40%) for Chlorella.All samples obtained nanometric size, with the highest value obtained for the liposome containingethanol extract of Chlorella (239 nm) differing significantly (p ≤ 0.05) from theothers. The liposomescontaining extracts of Spiru-lina were more stable during the 21 days of storage, whereas, thoseconsisting of ethanol extract showed no sig-nificant difference (p ≤ 0.05) throughout this period.

Extract; phenolic components,chlorella; Spirulina