Susceptibility of water-emulsified extra virgin olive oils to oxidation |
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| Authors: | L Ambrosone G Cinelli M Mosca A Ceglie |
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| Affiliation: | (1) Consorzio per lo sviluppo dei Sistemi a Grande Interfase (CSGI), Department of Food Technology (DISTAAM), Università del Molise, via De Sanctis, 86100 Campobasso, Italy |
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| Abstract: | The effect of emulsion structure on the susceptibility to oxidation of emulsified olive oils was tested. Olive oil samples
were emulsified by adding a certain quantity of water in different ways. The resulting water-in-oil emulsions were then oxidized
with UV light. The results revealed that the emulsion structure played a significant role in the oxidation process of emulsified
olive oils. A kinetic mechanism is discussed based on the PV determined experimentally. The susceptibility of water-emulsified
extra virgin olive oils to oxidation was quantified by means of a dimensionless parameter that displayed a characteristic
dependence on the specific surface area of the water dispersed phase. |
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| Keywords: | Droplet size distribution emulsified olive oil emulsion structure extra virgin olive oil lipid oxidation suspectibility |
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