Journal
APPLIED SCIENCES-BASEL
Volume 12, Issue 12, Pages -Publisher
MDPI
DOI: 10.3390/app12126019
Keywords
oil bodies; extraction technique; olive paste; functional ingredient; food emulsion
Ask authors/readers for more resources
This study focuses on the development of a new protocol for extracting oil bodies from olive paste, resulting in a high yield cream with promising rheological and tribological properties. The cream can be used as a functional and vegan ingredient in food emulsions.
Oil bodies (OBs) dispersed in an aqueous medium form a natural emulsion with high physical and microbiological stability. This work was focused on the development of a new protocol for extracting OBs from olive paste, through the extraction of an olive oil body cream (OOBC) with a yield of about 43% (wt/wt) in approximately 2 h. The proximate analysis revealed the presence of moisture, lipids and proteins as well as the contents of polyphenols and flavonoids, and the antioxidant powers were determined. The rheological and tribological performances of the OOBC were evaluated. Moreover, we measured a size distribution in the range of 0.7-1.7 m, by using a standard optical microscope. The results have demonstrated clearly that the OOBC extracted from the olive paste can be used as a functional and vegan ingredient in food emulsions.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available