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Article

Oil Bodies Cream from Olive Paste: Extraction of a Functional Ingredient for Developing a Stable Food Emulsion

1
Institute of Applied Sciences and Intelligent Systems, National Research Council (CNR-ISASI), 80078 Pozzuoli, Italy
2
Department of Mathematics and Physics, University of Campania “L. Vanvitelli”, 81100 Caserta, Italy
3
Department of Chemical, Materials and Production Engineering, University of Naples Federico II, Piazzale Tecchio, 80, 80125 Naples, Italy
4
Engineering Department, University of Rome Niccolò Cusano, Via Don Carlo Gnocchi, 3, 00166 Rome, Italy
5
Innovation & Technology Provider (ITP), Viale Campi Flegrei, 80078 Pozzuoli, Italy
6
Institute for Agricultural and Forest Systems in the Mediterranean, National Research Council, (CNR-ISAFoM), 80055 Perugia, Italy
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editor: Joanna Pawłat
Appl. Sci. 2022, 12(12), 6019; https://doi.org/10.3390/app12126019
Received: 17 May 2022 / Revised: 8 June 2022 / Accepted: 10 June 2022 / Published: 14 June 2022
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. View Full-Text
Keywords: oil bodies; extraction technique; olive paste; functional ingredient; food emulsion oil bodies; extraction technique; olive paste; functional ingredient; food emulsion
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MDPI and ACS Style

Itri, S.; Gallo, M.; Orefice, C.; Garella, I.; Di Domenico, M.; Vitali, S.; Stanzione, V.; Grilli, S.; Ferraro, P.; Nigro, R. Oil Bodies Cream from Olive Paste: Extraction of a Functional Ingredient for Developing a Stable Food Emulsion. Appl. Sci. 2022, 12, 6019. https://doi.org/10.3390/app12126019

AMA Style

Itri S, Gallo M, Orefice C, Garella I, Di Domenico M, Vitali S, Stanzione V, Grilli S, Ferraro P, Nigro R. Oil Bodies Cream from Olive Paste: Extraction of a Functional Ingredient for Developing a Stable Food Emulsion. Applied Sciences. 2022; 12(12):6019. https://doi.org/10.3390/app12126019

Chicago/Turabian Style

Itri, Simona, Marianna Gallo, Carlo Orefice, Isidoro Garella, Marica Di Domenico, Serena Vitali, Vitale Stanzione, Simonetta Grilli, Pietro Ferraro, and Roberto Nigro. 2022. "Oil Bodies Cream from Olive Paste: Extraction of a Functional Ingredient for Developing a Stable Food Emulsion" Applied Sciences 12, no. 12: 6019. https://doi.org/10.3390/app12126019

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