Interfacial characteristics and microchannel emulsification of oleuropein-containing triglyceride oil–water systems

This study investigated the adsorption characteristics of olive leaf water extract and its major phenolic compound, oleuropein, at the triglyceride oil–water interface. We also investigated the preparation characteristics of food-grade triglyceride oil-in-water (O/W) emulsions stabilized by oleurope...

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Bibliographic Details
Published in:Food research international 2014-08, Vol.62, p.467-475
Main Authors: Souilem, Safa, Kobayashi, Isao, Neves, Marcos A., Jlaiel, Lobna, Isoda, Hiroko, Sayadi, Sami, Nakajima, Mitsutoshi
Format: Article
Language:English
Subjects:
Biological and medical sciences
Droplets
Emulsification
Emulsions
Food industries
Fundamental and applied biological sciences. Psychology
Gibbs adsorption equation
Interfacial activity
Microchannel emulsification
Oleuropein
Olive leaf extract
Olive oil
Olives
Soybeans
Triglyceride oil-in-water emulsion
Triglycerides
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Summary:This study investigated the adsorption characteristics of olive leaf water extract and its major phenolic compound, oleuropein, at the triglyceride oil–water interface. We also investigated the preparation characteristics of food-grade triglyceride oil-in-water (O/W) emulsions stabilized by oleuropein using microchannel (MC) emulsification. Refined soybean oil, extra virgin olive oil, refined olive oil, and medium-chain triacylglyceride (MCT) oil were used as triglyceride oils. Both olive leaf extract (OLE) and highly purified oleuropein had a pronounced ability to decrease the interfacial tension at the refined soybean oil–water interface. The packing of oleuropein molecules at the triglyceride oil–water interface was estimated on the basis of their surface excess concentration and area occupied per molecule, determined from the Gibbs adsorption equation. MC emulsification was performed using a silicon grooved MC array plate (model CMS6-2). The continuous aqueous phase contained 0.6wt.% of oleuropein. Monodisperse, oleuropein-stabilized O/W emulsions with an average droplet diameter of 25μm and coefficient of variation (CV) of
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2014.03.049