Oil Bodies Cream from Olive Paste: Extraction of a Functional Ingredient for Developing a Stable Food Emulsion
Source abstract
Abstract
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.
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Research context
OpenAlex topics: Proteins in Food Systems · Edible Oils Quality and Analysis · Food Chemistry and Fat Analysis
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Institute of Applied Sciences and Intelligent Systems, National Research Council (CNR-ISASI), 80078 Pozzuoli, Italy
Department of Mathematics and Physics, University of Campania “L. Vanvitelli”, 81100 Caserta, Italy
Department of Chemical, Materials and Production Engineering, University of Naples Federico II, Piazzale Tecchio, 80, 80125 Naples, Italy
Engineering Department, University of Rome Niccolò Cusano, Via Don Carlo Gnocchi, 3, 00166 Rome, Italy
Innovation & Technology Provider (ITP), Viale Campi Flegrei, 80078 Pozzuoli, Italy
Institute for Agricultural and Forest Systems in the Mediterranean, National Research Council, (CNR-ISAFoM), 80055 Perugia, Italy
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