Interfacial kinetics in olive oil-in-water nanoemulsions: relationships between rates of initiation of lipid peroxidation, induction times and effective interfacial antioxidant concentrations

The surface-active and emulsifying properties of crude aqueous ethanolic extracts from untreated olive oil cake (OOC) were investigated. OOC extracts contained important concentrations of surface-active components including proteins, saponins and polyphenols (1.2–2.8%, 7.8–9.5% and 0.7–4.5% (w/w), respectively) and reduced the interfacial tension by up to 46% (14.0 ± 0.2 mN m−1) at the oil–water interface. The emulsifying ability of OOC extracts was not correlated, however, with their interfacial activity or surface-active composition. Eighty percent aqueous ethanol extract produced the most stable oil-in-water (O/W) emulsions by high-pressure homogenization. The emulsions had average volume mean droplet diameters of approximately 0.4 µm and negative ζ-potentials of about -45 mV, and were stable for up to 1 month of storage at 5, 25 and 50 °C. They were sensitive, however, to acidic pH conditions (<5) and NaCl addition (≥25 mM), indicating that the main stabilization mechanism is electrostatic due to the presence of surface-active compounds with ionizable groups, such as saponins.

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A comparative study of batch and recirculating flow ultrasonication system for preparation of multilayer olive oil in water emulsion stabilized with whey protein isolate and sodium alginate

Chemical Engineering and Processing - Process Intensification ◽

10.1016/j.cep.2018.01.006 ◽

2018 ◽

Vol 125 ◽

pp. 139-149 ◽

Cited By ~ 6

Author(s):

Jitendra Carpenter ◽

Suja George ◽

Virendra Kumar Saharan

Keyword(s):

Comparative Study ◽

Olive Oil ◽

Sodium Alginate ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Water Emulsion ◽

Recirculating Flow ◽

Oil In Water ◽

Oil In Water Emulsion

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Effects of droplet size on the interfacial concentrations of antioxidants in fish and olive oil-in-water emulsions and nanoemulsions and on their oxidative stability

Journal of Colloid and Interface Science ◽

10.1016/j.jcis.2019.12.011 ◽

2020 ◽

Vol 562 ◽

pp. 352-362 ◽

Cited By ~ 3

Author(s):

Marlene Costa ◽

Josefa Freiría-Gándara ◽

Sonia Losada-Barreiro ◽

Fátima Paiva-Martins ◽

Carlos Bravo-Díaz

Keyword(s):

Oxidative Stability ◽

Olive Oil ◽

Droplet Size ◽

Oil In Water

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Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy

Food Hydrocolloids ◽

10.1016/j.foodhyd.2010.04.014 ◽

2011 ◽

Vol 25 (1) ◽

pp. 12-18 ◽

Cited By ~ 43

Author(s):

A.M. Herrero ◽

P. Carmona ◽

T. Pintado ◽

F. Jiménez-Colmenero ◽

C. Ruíz-Capillas

Keyword(s):

Infrared Spectroscopy ◽

Olive Oil ◽

Lipid Interactions ◽

Oil In Water

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Dietary virgin olive oil protects against lipid peroxidation and improves antioxidant status in the liver of rats chronically exposed to ethanol

Nutrition Research ◽

10.1016/j.nutres.2008.03.014 ◽

2008 ◽

Vol 28 (7) ◽

pp. 472-479 ◽

Cited By ~ 27

Author(s):

Abir Kasdallah-Grissa ◽

Amel Nakbi ◽

Nadia Koubaa ◽

Saloua El-Fazaâ ◽

Najoua Gharbi ◽

...

Keyword(s):

Lipid Peroxidation ◽

Olive Oil ◽

Antioxidant Status ◽

Virgin Olive Oil

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PREPARATION OF OLIVE OIL EMULSIONS IN AQUEOUS SOLUTIONS STABILIZED BY OC-20 AND SPAN-60

Вестник Тверского государственного университета. Серия: Химия ◽

10.26456/vtchem2020.2.17 ◽

2020 ◽

pp. 137-142

Author(s):

Дарья Алексеевна Портнова ◽

Виолетта Андреевна Веролайнен ◽

Светлана Анатольевна Темникова

Keyword(s):

Aqueous Solutions ◽

Olive Oil ◽

Phase Inversion ◽

Sorbitan Monostearate ◽

Ionic Surfactants ◽

Oil In Water ◽

Oil Emulsions ◽

Span 60

Методом определения температуры инверсии фаз (ТИФ) получены и исследованы обратные эмульсии оливкового масла в воде с применением в качестве стабилизаторов неионогенных поверхностноактивных веществ синтанола OC-20, сорбитана моностеарата Span 60 и их смесей. Reverse emulsions of olive oil in water with the use of non-ionic surfactants syntanol OC-20, sorbitan monostearate Span 60 and their mixtures as stabilizers were obtained and studied by the method of determining the temperature of phase inversion (TIF).

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