| Autor: |
Monica R. Loizzo, Vincenzo Sicari, Umile G. Spizzirri, Rosa Romeo, Rosa Tundis, Antonio Mincione, Fiore P. Nicoletta, Donatella Restuccia |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
Foods, Vol 11, Iss 8, p 1113 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2304-8158 |
| DOI: |
10.3390/foods11081113 |
| Popis: |
This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water–oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar. The best extra virgin olive oil/apple vinegar ratio was found to be 85/15 (v/v) and lecithin (2% w/v) was the best additive to reach proper stability and viscosity over time. An increase of lightness parameters was evidenced in both products in a storage time-dependent manner. During storage, both oil and dressing showed a free acidity level beyond the accepted limit for extra virgin olive oil, whereas a slight increase of the peroxide value was observed only for Glasoil at the end of the observation time without affecting sensory attributes. A general decrease of phytochemicals was observed for extra virgin olive oil and Glasoil, with different reduction trends and degrees depending on the chemical class. A lower stability of Glasoil during shelf-life was confirmed by the worsening of the rheological features and by the polyunsaturated fatty acids reduction (up to −21.71%) with a corresponding increase of the monounsaturated fatty acids/polyunsaturated fatty acids ratio (about +25.69%). |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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