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Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions

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Abstract

The aim of this work was to study the physical properties and oxidative stability of model olive oil-in-water (o/w) emulsions stabilised by β-lactoglobulin (BLG), enriched with olive phenolic compounds, namely oleuropein, tyrosol and hydroxytyrosol, and added with maltodextrins (MD 7.5–9.9) in different concentrations to modify the viscosity of the continuous water phase. Emulsions were characterized for their viscosity, droplet size distribution, microstructure and interfacial protein coverage. The oxidative stability was monitored by means of hydroperoxides, hexanal and nonanal contents as indices of primary and secondary oxidation products, respectively. At high concentrations, MD increased significantly the viscosity of the emulsions; conversely, the addition of olive phenolic compounds did not show any significant effect on it. Both MD and phenolic compounds resulted to affect both the droplet size and the bigger to smaller particles ratio, with phenolic compounds generally improving the dispersion degree. A delay in the decomposition of hydroperoxides was observed as a consequence of MD addition, which also resulted to affect the efficiency of the phenolic compounds among the different systems. However, the highest protection towards oxidations was obtained when hydroxytyrosol was added. MD effect was related not only to the higher viscosity of the emulsions but also to complex interactions that occurred among the different components of the system.

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Acknowledgments

This research was funded within the national research project FIRB 2010 - “Futuro in Ricerca”, Ministero dell’Istruzione, dell’Università e della Ricerca (code:RBFR10876O, D.M. 21 September 2011, prot. n.556, Ric.21).

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Authors and Affiliations

  1. Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Via C.R. Lerici 1, Mosciano S. Angelo, 64023, Teramo, Italy

    Carla Di Mattia, Lucia Andrich & Paola Pittia

  2. Department of Soil, Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126, Bari, Italy

    Vito Michele Paradiso, Mariagrazia Giarnetti & Francesco Caponio

Authors
  1. Carla Di Mattia
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  2. Vito Michele Paradiso
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  3. Lucia Andrich
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  4. Mariagrazia Giarnetti
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  5. Francesco Caponio
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  6. Paola Pittia
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Correspondence to Carla Di Mattia or Vito Michele Paradiso.

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Di Mattia, C., Paradiso, V.M., Andrich, L. et al. Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions. Food Biophysics 9, 396–405 (2014). https://doi.org/10.1007/s11483-014-9373-0

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  • DOI: https://doi.org/10.1007/s11483-014-9373-0

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