Research and the application of polyphenols have re- cently attracted a great interest in the functional foods, nutraceutical and pharmaceutical industries, due to their potential health benefits to humans. However, the effec- tiveness of polyphenols depends on preserving the stabil- ity, bioavailability and bioactivity of the active ingre- dients. The unpleasant taste of most phenolic compounds also limits their application. The utilization of encapsu- lated polyphenolsinstead of free compounds can effec- tively alleviate these deficiencies. The technologies of encapsulation of polyphenols include liposome entrap- ment [21]. Therefore, the aim of this work is to elaborate liposomes through the lipid film hydration methodology, to nanoencapsulate phenolic compounds of Spirulina LEB-18 and Chlorella pyrenoidosa microalgae and to assess their physicochemical characteristics and the sto- rage stability for 21 days.