| Title: | Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach |
| Author(s): | Flamminii F; De Flaviis R; Sacchetti G; Caponio F; Paradiso VM; Di Mattia CD; |
| Address: | "Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, I-64100 Teramo, Italy. Electronic address: fflamminii@unite.it. Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, I-64100 Teramo, Italy. Electronic address: rdeflaviis@unite.it. Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, I-64100 Teramo, Italy. Electronic address: gsacchetti@unite.it. Department of Soil, Plant and Food Sciences, University of Bari, I-70126 Bari, Italy. Electronic address: francesco.caponio@uniba.it. Department of Biological and Environmental Sciences and Technologies, University of Salento, I-73100 Lecce, Italy. Electronic address: vito.paradiso@unisalento.it. Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, I-64100 Teramo, Italy. Electronic address: cdimattia@unite.it" |
| DOI: | 10.1016/j.foodchem.2022.134767 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The individual and combined effect of sodium chloride and hydroxytyrosol on the colloidal properties and the chemical and physical stability of olive oil-in-water emulsions was explored by multivariate statistical analysis. Sodium chloride affected the dispersion degree of the emulsions causing an increase of droplet size and inducing flocculation phenomena; however, during storage, the presence of hydroxytyrosol, when added in combination with 2% and 5% of NaCl, retarded samples physical destabilization. A protective effect of salt on lipid hydroperoxides, over storage, was highlighted, mainly at the highest concentrations used. The analysis of volatile organic compounds allowed to identify different oxidation patterns as a consequence of NaCl addition and hydroxytyrosol; moreover, by applying a multivariate statistical approach, it was possible to highlight a positive effect of both NaCl and hydroxytyrosol over the reduction of some oxidation volatiles" |
| Keywords: | Emulsions/chemistry Olive Oil/chemistry *Sodium Chloride/pharmacology *Oxidative Stress Hydroxytyrosol Lipid hydroperoxides Multivariate analysis Sodium chloride Volatile organic compounds o/w emulsion; |
| Notes: | "MedlineFlamminii, Federica De Flaviis, Riccardo Sacchetti, Giampiero Caponio, Francesco Paradiso, Vito Michele Di Mattia, Carla Daniela eng England 2022/11/12 Food Chem. 2023 Mar 30; 405(Pt A):134767. doi: 10.1016/j.foodchem.2022.134767. Epub 2022 Oct 28" |
