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Susceptibility of water‐emulsified extra virgin olive oils to oxidation

2006; Wiley; Volume: 83; Issue: 2 Linguagem: Inglês

10.1007/s11746-006-1190-2

1558-9331

Luigi Ambrosone, Giuseppe Cinelli, M. Mosca, Andrea Ceglie,

Proteins in Food Systems

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.