Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions

Abstract

The effect of olive oil phenolic content and pattern on the physical properties and stability of olive oil mayonnaise-like emulsions has been investigated. Mayonnaises were formulated with either naturally phenolic-rich extra virgin olive oils or purified olive oil artificially enriched with a phenolic-rich olive extract and pure oleuropein. Mayonnaises were characterized by droplet size distribution, microstructure, textural properties and flow behaviour. The addition of phenolic extracts significantly affected the dispersion degree of the corresponding mayonnaise-like emulsions, their microstructure and physical stability especially in the systems prepared with purified olive oil treated with pure oleuropein and the highest olive phenolic extract concentration. The viscosity and back-extrusion analyses evidenced that the systems characterized by a relatively high content of phenolics, either natural or by addition, presented lower yield stress and viscosity indices and were easier to deform and to break. This study confirms the main role of olive phenolic compounds, and in particular that of oleuropein, in the dispersion state, and physical properties of emulsions with main effects on their quality and stability.

Keywords: Extra virgin olive oil; Flow behaviour; Mayonnaise; Microstructure; Oleuropein; Olive phenolic compounds.