In food systems formulated and multicomponent the phase lipid (fat or oil) is dispersed in the form of fine droplets in a state similar to that of an emulsion. Emulsified food systems will generate by nature such as milk, in which the fat is dispersed in the form of micelles in the continuous aqueous phase (plasma milky) or as a result of processes of emulsification in mayonnaise, sauces, dairy derivatives (eg ice cream, dessert creams) and frankfurters are some examples. The addition of a lipid component in a system and multiphase multicomponent, such as a emulsified food, however, reveals problems concerning both its state of dispersion, both his physical and chemical stability. During the process of homogenization, as a result of phenomena of compartmentalization, solubilization and competition, takes place the formation of an interface olioacqua which acts as a “barrier” physical link between the lipid phase and the aqueous phase. The formation of an emulsion is a dynamic process but unfavorable from a thermodynamic point of view as a result of area induced interfacial homogenization. The scientific research conducted as part of the quality and stability of emulsified model systems and real have seen the use of different types of lipid matrices, especially at low cost and wide worldwide distribution (soybean oil, sunflower oil, rapeseed oil). However it is limited scientific literature national and international in which olive oil is extra virgin as well as what was used for formation of emulsions, which, on the other hand represents a food / ingredient of considerable importance between the agri-food Italian as well as those of the Abruzzo region.

The research project aims to study the technological functionality of the main structure phenolic antioxidant molecules in the olive oil when present in dispersed state in emulsified systems, of the type oil-in-water. The study will develop model systems of increasing complexity of formulation starting from model systems (based on water alone, olive oil and surfactant)to achieve real formulations (such as mayonnaise, sauces) and will comprise three stages with the aim of assessing the influence of chemical variables (nature antioxidants) and physical (dispersed phase, continuous phase, interfaces) inable to influence (i) development of colloidal and rheological properties of dispersed systems such oil-in-water emulsion based on olive oil, (ii) antioxidant activity in vitro of bioactive compounds indisperse system, (iii) physical stability and oxidative and consequent effects on shelf-life. The project will study the kinetics of oxidation and physical destabilization. In consideration of the use of egg protein, real products will be considere such as mayonnaise or sauces (with a lower oil content).

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