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Oil Bodies Cream from Olive Paste: Extraction of a Functional Ingredient for Developing a Stable Food Emulsion

Oil bodies (OBs) dispersed in an aqueous medium form a natural emulsion with high physical and microbiological stability. This work was focused on the development of a new protocol for extracting OBs from olive paste, through the extraction of an olive oil body cream (OOBC) with a yield of about 43%...

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Enregistré dans:
Auteurs principaux: Simona Itri, Marianna Gallo, Carlo Orefice, Isidoro Garella, Marica Di Domenico, Serena Vitali, Vitale Stanzione, Simonetta Grilli, Pietro Ferraro, Roberto Nigro
Format: Artigo
Langue:Inglês
Publié: MDPI AG 2022-06-01
Collection:Applied Sciences
Sujets:
oil bodies
extraction technique
olive paste
functional ingredient
food emulsion
Accès en ligne:https://www.mdpi.com/2076-3417/12/12/6019
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