title: Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions.
abstract: The effect of olive oil phenolic content and pattern on the physical properties and stability of olive oil mayonnaise-like emulsions has been investigated. Mayonnaises were formulated with either naturally phenolic-rich extra virgin olive oils or purified olive oil artificially enriched with a phenolic-rich olive extract and pure oleuropein. Mayonnaises were characterized by droplet size distribution, microstructure, textural properties and flow behaviour. The addition of phenolic extracts significantly affected the dispersion degree of the corresponding mayonnaise-like emulsions, their microstructure and physical stability especially in the systems prepared with purified olive oil treated with pure oleuropein and the highest olive phenolic extract concentration. The viscosity and back-extrusion analyses evidenced that the systems characterized by a relatively high content of phenolics, either natural or by addition, presented lower yield stress and viscosity indices and were easier to deform and to break. This study confirms the main role of olive phenolic compounds, and in particular that of oleuropein, in the dispersion state, and physical properties of emulsions with main effects on their quality and stability.
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023 Mosciano S. Angelo, Teramo, Italy.
authors.forename: Veronica
authors.initials: V
authors.lastname: Giacintucci
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023 Mosciano S. Angelo, Teramo, Italy. Electronic address: cdimattia@unite.it.
authors.forename: Carla
authors.initials: C
authors.lastname: Di Mattia
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023 Mosciano S. Angelo, Teramo, Italy.
authors.forename: Giampiero
authors.initials: G
authors.lastname: Sacchetti
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023 Mosciano S. Angelo, Teramo, Italy.
authors.forename: Lilia
authors.initials: L
authors.lastname: Neri
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023 Mosciano S. Angelo, Teramo, Italy. Electronic address: ppittia@unite.it.
authors.forename: Paola
authors.initials: P
authors.lastname: Pittia
mesh_terms: D004655:Emulsions; D057888:Iridoid Glucosides; D039823:Iridoids / Q000737:chemistry*; D000069463:Olive Oil / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D010938:Plant Oils / Q000737:chemistry*
chemical_list: D004655:Emulsions; D057888:Iridoid Glucosides; D039823:Iridoids; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; C002769:oleuropein
keywords: Extra virgin olive oil; Flow behaviour; Mayonnaise; Microstructure; Oleuropein; Olive phenolic compounds