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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Ambrosone, L., Cinelli, G., Mosca, M. et al. Susceptibility of water-emulsified extra virgin olive oils to oxidation. J Amer Oil Chem Soc 83, 165–170 (2006). https://doi.org/10.1007/s11746-006-1190-2
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DOI: https://doi.org/10.1007/s11746-006-1190-2