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OLIVE OIL EMULSIONS

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Cerrado

Multifunctional and multifactorial approaches to study physical chemical and se...

Multifunctional and multifactorial approaches to study physical chemical and sensory stability of oil in water emulsions based on olive oil An emulsion consists on two immiscible liquids, usually oil and water, with one of the liquids dispersed as small spherical droplets into the other. Chemical properties of the dispersed phase determine the type of emulsion:Oil-in-... ver más

26/09/2012

UNIBO

165K€

Presupuesto del proyecto: 165K€

Líder del proyecto

ALMA MATER STUDIORUM UNIVERSITA DI BOLOGNA No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Fecha límite participación Sin fecha límite de participación.

Financiación concedida El organismo FP7 notifico la concesión del proyecto el día 2012-09-26 No tenemos la información de la convocatoria

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Información adicional privada

No hay información privada compartida para este proyecto. Habla con el coordinador.

1 Participantes

UNIBO

0.00€ | Lider

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Líder del proyecto

ALMA MATER STUDIORUM UNIVERSITA DI BOLOGNA No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Presupuesto del proyecto 165K€

Fecha límite de participación Sin fecha límite de participación.

Descripción del proyecto An emulsion consists on two immiscible liquids, usually oil and water, with one of the liquids dispersed as small spherical droplets into the other. Chemical properties of the dispersed phase determine the type of emulsion:Oil-in-Water(O/W) or Water-in-Oil(W/O). Research studies carried out in this field based on the use of different types of lipids, mainly low cost and worldwide distributed ones:soybean, sunflower and colza oils. However, studies about extra virgin olive oil(EVOO), that represents one of the most important European agricultural products, are very limited. Also the peculiar fatty acid composition and the high content of bioactive compounds (phenols and tocopherols) make EVOO more resistant to oxidation than other vegetable oils. The general approach of this research will be based on a gradual acquisition of knowledge from the results regarding the effect of single components (principal and minor compounds) on the properties of olive O/W emulsions and on the physical,chemical and sensory stability. The project will be carried out in two successive and dependent steps;A) on emulsified and simplified model systems and B) on "real" food formulations. During the first months the researcher will use the wide knowledge provided by UNIBO research group on major and minor components of EVOO to identify, collect and eventually synthesize/isolate components that are not possible to purchase, but essentials for the preparation of model systems. The preparation of model systems will be performed in different timings upon the overall duration of the project. Step by step new information, that will help the consecutive formulation of systems with increasing complexity, will be obtained. For each model system the oxidation step will take 5-12 weeks depending on the oxidative levels set as a final point. Finally on the basis of the results obtained in the first 20 months,real food formulations will be set up to test their sensory profile.

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