初榨橄榄油中天然乳剂的稳定性（w/o）：温度和超声波的影响。

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-12 DOI:10.1016/j.foodchem.2025.143388

Abraham Gila, M. Paz Aguilera, Araceli Sánchez-Ortíz, Antonio Jiménez, Gabriel Beltrán

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引用次数: 0

摘要

将刚获得的未经过滤的初榨橄榄油在不同的温度和超声波下进行处理，以研究其中存在的天然乳剂的稳定性。在离心试验后监测浊度、水分和不溶性杂质含量，以确定乳剂的稳定性。冷却温度（4 °C）和冷冻温度（- 20 °C）表现出最高的乳液不稳定效应（水分减少高达34 %），因为与快速冻结温度（- 80 °C）相比，冷却速度较慢。4 °C/40 °C/4 °C的温度循环比40 °C/4 °C/40 °C的温度循环表现出更高的乳液不稳定性。相反，超声波应用显著增加了乳液中的稳定水分，超声时间越长，稳定水分越高（60 min后可达21-28 %）。这些结果可以为橄榄油工业的几种应用提供基础，例如改善初榨橄榄油的储存特性或延长装瓶给消费者时的浑浊外观时间。

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Stability of the natural emulsions (w/o) present in virgin olive oils just obtained: Effect of the temperature and ultrasounds.

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Stability of the natural emulsions (w/o) present in virgin olive oils just obtained: Effect of the temperature and ultrasounds.

Unfiltered virgin olive oils just obtained were submitted at different temperature and ultrasound treatments to study the stability of the natural emulsions present in them. Turbidity, moisture and insoluble impurities content were monitored after a centrifugation test to determine the emulsions stability. Cooling (4 °C) and freezing (−20 °C) temperatures presented the highest destabilization effect of the emulsions (moisture reduction of up to 34 %) due to the slow cooling comparing to temperatures for rapid freeze (−80 °C). Temperature cycles of 4 °C/40 °C/4 °C present higher emulsions destabilization than cycles of 40 °C/4 °C/40 °C. On the contrary, ultrasounds application significantly increased of stabilized moisture in the emulsion, being higher for longer sonication times (up to 21–28 % after 60 min). These results could provide the foundation for several applications into olive oil industry, such as improve the characteristics of the virgin olive oils for their storage or lengthen the time of the cloudy appearance when are bottled to the consumers.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.