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Frangipane MT, Cecchini M, Monarca D, Massantini R. Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil-Literature Update. Foods 2023; 12:2918. [PMID: 37569187 PMCID: PMC10417607 DOI: 10.3390/foods12152918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
Filtration is a process that eliminates solid sediments and moisture in olive oil to maintain its shelf life during storage. The influence of filtration on the oil characteristics is linked to many parameters such as chemical and sensory traits, cultivars and filtration systems. After assessing the literature on filtration research, we observed that there are contrasting findings and it is complicated to answer the question of whether to filter or not. An analysis of the influence of different filtration technologies used in extra-virgin olive oil production on the phenolic compounds, volatile fractions, antioxidant activity and sensory characteristics is given in this review. The information compiled could help olive oil producers to enhance extra-virgin olive oil quality and maintain it during storage.
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Affiliation(s)
- Maria Teresa Frangipane
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
| | - Massimo Cecchini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (M.C.); (D.M.)
| | - Danilo Monarca
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (M.C.); (D.M.)
| | - Riccardo Massantini
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
- Study Alpine Centre, Campus University of Tuscia, Via Rovigo, 738050 Rovigo, Italy
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2
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Inverse ISAsomes in Bio-Compatible Oils—Exploring Formulations in Squalane, Triolein and Olive Oil. NANOMATERIALS 2022; 12:nano12071133. [PMID: 35407249 PMCID: PMC9000821 DOI: 10.3390/nano12071133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 03/26/2022] [Accepted: 03/28/2022] [Indexed: 11/17/2022]
Abstract
In contrast to their more common counterparts in aqueous solutions, inverse ISAsomes (internally self-assembled somes/particles) are formulated as kinetically stabilised dispersions of hydrophilic, lyotropic liquid-crystalline (LC) phases in non-polar oils. This contribution reports on their formation in bio-compatible oils. We found that it is possible to create inverse hexosomes, inverse micellar cubosomes (Fd3m) and an inverse emulsified microemulsion (EME) in excess squalane with a polyethylene glycol alkyl ether as the primary surfactant forming the LC phase and to stabilise them with hydrophobised silica nanoparticles. Furthermore, an emulsified -phase and inverse hexosomes were formed in excess triolein with the triblock-copolymer Pluronic® P94 as the primary surfactant. Stabilisation was achieved with a molecular stabiliser of type polyethylene glycol (PEG)-dipolyhydroxystearate. For the inverse hexosomes in triolein, the possibility of a formulation without any additional stabiliser was explored. It was found that a sufficiently strong stabilisation effect was created by the primary surfactant alone. Finally, triolein was replaced with olive oil which also led to the successful formation of inverse hexosomes. As far as we know, there exists no previous contribution about inverse ISAsomes in complex oils such as triolein or plant oils, and the existence of stabiliser-free (i.e., self-stabilising) inverse hexosomes has also not been reported until now.
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3
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Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants. COLLOIDS AND INTERFACES 2020. [DOI: 10.3390/colloids4030038] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in the literature regarding the peculiar characteristic of unfiltered olive oil, so-called veiled or cloud virgin olive oil. It is a colloidal system (emulsion–sol), where the continuous lipidic phase dispreads mini droplets of milling water, fragments of cells and biotic fraction obtained from oil processing. During storage, the dispersed phase collapses and determines the quality of the virgin olive oil (VOO). The observed phenomena lead to worsening the quality of the product by causing defects such as oxidation of phenols, triacylglycerols hydrolysis and off-flavor formation. The addition of bioactive compounds, such as vitamins, on product based on VVOO, must take into account the eventual synergistic effect of individual substances. The role of the interphase is crucial to the synergic activity of bioactive molecules in improving oxidative stability, sensorial and health characteristics of VVOO.
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Zullo BA, Ciafardini G. Differential Microbial Composition of Monovarietal and Blended Extra Virgin Olive Oils Determines Oil Quality During Storage. Microorganisms 2020; 8:E402. [PMID: 32183072 PMCID: PMC7142978 DOI: 10.3390/microorganisms8030402] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Accepted: 03/09/2020] [Indexed: 11/16/2022] Open
Abstract
Extra virgin olive oil (EVOO) contains a biotic fraction, which is characterized by various microorganisms, including yeasts. The colonization of microorganisms in the freshly produced EVOO is determined by the physicochemical characteristics of the product. The production of blended EVOO with balanced taste, which is obtained by blending several monovarietal EVOOs, modifies the original microbiota of each oil due to the differential physico-chemical characteristics of the blended oil. This study aimed to evaluate the effect of microbial composition on the stability of the quality indices of the monovarietal and blended EVOOs derived from Leccino, Peranzana, Coratina, and Ravece olive varieties after six months of storage. The yeasts survived only in the monovarietal EVOOs during six months of storage. Barnettozyma californica, Candida adriatica, Candida diddensiae, and Yamadazyma terventina were the predominant yeast species, whose abundance varied in the four monovarietal EVOOs. However, the number of yeasts markedly decreased during the first three months of storage in all blended EVOOs. Thus, all blended EVOOs were more stable than the monovarietal EVOOs as the abundance and activity of microorganisms were limited during storage.
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Affiliation(s)
- Biagi Angelo Zullo
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, I-86100 Campobasso, Italy;
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Reducing the Bitter Taste of Virgin Olive Oil Don Carlo by Microbial and Vegetable Enzymes Linked to the Colloidal Fraction. COLLOIDS AND INTERFACES 2020. [DOI: 10.3390/colloids4010011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Bitter taste is a positive sensory attribute that correlates with the concentration of phenols in olive oil. However, excessive bitterness can be perceived by consumers as a negative attribute. The aim of this investigation was to improve the process of debittering Don Carlo extra virgin olive oil (EVOO), which is rich in phenols, through blending with newly produced Leccino EVOOs, which can provide high oleuropeinolytic activity. The debittering process of blending Don Carlo EVOO with two types of Leccino EVOOs (decanter and settled EVOO), was carried out during three months of storage in canisters placed in fixed positions, or periodically inverted to prevent sedimentation. The reduction in phenolic concentration and bitterness index (K225 value) reached maximum values of 51% and 42% respectively in Don Carlo EVOO mixed with Leccino settled EVOO after three months of storage in periodically inverted containers. Analytical indices and sensory analysis, in accord with bitterness index (K225) results, confirmed a reduction or elimination of bitter taste in the oil samples depending on the type of Leccino EVOO added, and the sample storage method. All analytical results remained within parameters established by the European Community regulations for commercial merceological class EVOO.
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6
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Gila A, Sánchez‐Ortíz A, Beltrán G, Bejaoui MA, Aguilera MP, Jiménez A. Effect of Clarification System on the Conservation of Virgin Olive Oil during Its Storage. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900426] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Abraham Gila
- IFAPA Centro “Venta del Llano” Junta de Andalucía P.O. Box 50, Mengíbar Jaén E‐23620 Spain
| | - Araceli Sánchez‐Ortíz
- IFAPA Centro “Venta del Llano” Junta de Andalucía P.O. Box 50, Mengíbar Jaén E‐23620 Spain
| | - Gabriel Beltrán
- IFAPA Centro “Venta del Llano” Junta de Andalucía P.O. Box 50, Mengíbar Jaén E‐23620 Spain
| | - Mohamed Aymen Bejaoui
- IFAPA Centro “Venta del Llano” Junta de Andalucía P.O. Box 50, Mengíbar Jaén E‐23620 Spain
| | - María Paz Aguilera
- IFAPA Centro “Venta del Llano” Junta de Andalucía P.O. Box 50, Mengíbar Jaén E‐23620 Spain
- Centro Tecnológico del Olivar y del Aceite Fundación Citoliva Parque Científico‐Tecnológico GEOLIT C/ Sierra Morena, Planta Baja. Edif. CTSA módulo 1. 23620 Mengíbar Jaén Spain
| | - Antonio Jiménez
- IFAPA Centro “Venta del Llano” Junta de Andalucía P.O. Box 50, Mengíbar Jaén E‐23620 Spain
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8
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Breschi C, Guerrini L, Domizio P, Ferraro G, Calamai L, Canuti V, Masella P, Parenti A, Fratini E, Fia G, Zanoni B. Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900195] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Carlotta Breschi
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
| | - Lorenzo Guerrini
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
| | - Paola Domizio
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
| | - Giovanni Ferraro
- Department of Chemistry “Ugo Schiff” – Università degli Studi di Firenze Via della Lastruccia 3–13 50019 Sesto Fiorentino Italy
| | - Luca Calamai
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
| | - Valentina Canuti
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
| | - Piernicola Masella
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
| | - Alessandro Parenti
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
| | - Emiliano Fratini
- Department of Chemistry “Ugo Schiff” – Università degli Studi di Firenze Via della Lastruccia 3–13 50019 Sesto Fiorentino Italy
| | - Giovanna Fia
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
| | - Bruno Zanoni
- Department of Agriculture Food, Environment and Forestry (DAGRI) – Università degli Studi di Firenze P.le delle Cascine 18 50144 Florence Italy
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9
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Kalogianni EP, Georgiou D, Hasanov JH. Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12207] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Eleni P. Kalogianni
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Despoina Georgiou
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
| | - Jahongir H. Hasanov
- Department of Food TechnologyAlexander Technological Educational Institution of Thessaloniki P.O. Box 141, 57400 Thessaloniki Greece
- Laboratory of Chemistry of Proteins and Peptides, Institute of Bioorganic ChemistryAcademy of Sciences of Uzbekistan, Mirzo Ulug'bek 83, 100125 Tashkent Uzbekistan
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10
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Cayuela-Sánchez JA, Caballero-Guerrero B. Fresh extra virgin olive oil, with or without veil. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Gila A, Bejaoui MA, Beltrán G, Aguilera MP, Jiménez A. Study of virgin olive oil clarification by settling under dynamic conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5361-5367. [PMID: 29660125 DOI: 10.1002/jsfa.9077] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2018] [Revised: 04/07/2018] [Accepted: 04/07/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Vertical centrifugation is the main method for virgin olive oil (VOO) clarification. However, in recent years, settling tanks are also being used to clarify the oils from decanters. They can operate under static or dynamic conditions. In this work, vertical centrifugation and settling under dynamic conditions for VOO clarification and their effects on VOO characteristics were compared. RESULTS VOO quality parameters were not affected by the clarification systems studied. The vertical centrifugal separator (VCS) showed higher clarification efficiency, giving clarified oils with higher phenol content and better sensory characteristics. VOOs clarified by dynamic settling showed notable losses of phenols and worse sensory characteristics, since the tank purge system was not efficient, with most of the impurities remaining in the tanks. CONCLUSION The VCS with minimal water addition is a quick operation with low water consumption and is a better option to produce VOOs of improved quality, especially in terms of longer shelf life and preservation of positive sensory notes. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Abraham Gila
- IFAPA Centro 'Venta del Llano', Junta de Andalucía, Jaén, Spain
| | | | - Gabriel Beltrán
- IFAPA Centro 'Venta del Llano', Junta de Andalucía, Jaén, Spain
| | - María Paz Aguilera
- Centro Tecnológico del Olivar y del Aceite, Fundación CITOLIVA, Parque Científico-Tecnológico GEOLIT, Jaén, Spain
| | - Antonio Jiménez
- IFAPA Centro 'Venta del Llano', Junta de Andalucía, Jaén, Spain
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12
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Scattering-based optical techniques for olive oil characterization and quality control. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9933-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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13
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Veneziani G, Esposto S, Minnocci A, Taticchi A, Urbani S, Selvaggini R, Sordini B, Sebastiani L, Servili M. Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Salentinig S, Amenitsch H, Yaghmur A. In Situ Monitoring of Nanostructure Formation during the Digestion of Mayonnaise. ACS OMEGA 2017; 2:1441-1446. [PMID: 30023634 PMCID: PMC6044745 DOI: 10.1021/acsomega.7b00153] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2017] [Accepted: 03/31/2017] [Indexed: 06/02/2023]
Abstract
Triglycerides in food products such as mayonnaise are a vital source of energy and essential for a complete and healthy diet. Their molecular structures consist of a glycerol backbone esterified with fatty acids on the two outer and the middle positions. During the digestion of triglycerides by pancreatic lipase in the small intestine, the ester bonds on the outer positions are hydrolyzed, leading to amphiphilic monoglycerides and free fatty acids as products. Depending on their chain length and degree of saturation, these products can self-assemble into a variety of structures in excess water. In this study, we report the discovery of highly ordered nanostructures inside of the mayonnaise emulsion droplets during in vitro digestion of mayonnaise under simulated in vivo conditions using time-resolved synchrotron small-angle X-ray scattering. The formation of these structures is most likely linked to their function as a carrier and controlled release system for food nutrients, especially poorly water-soluble components, in the aqueous milieu of the digestive tract. This detailed understanding of nanostructure formation during the digestion of triglyceride-containing food products such as mayonnaise may have fundamental implications for the development of foods with improved nutritional and functional properties.
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Affiliation(s)
- Stefan Salentinig
- Laboratory
for Biointerfaces, Department Materials Meet Life, Empa, Swiss Federal Laboratories for Materials Science and Technology, Lerchenfeldstrasse 5, 9014 St. Gallen, Switzerland
| | - Heinz Amenitsch
- Institute
for Inorganic Chemistry, Graz University
of Technology, Stremayergasse
9/V, 8010 Graz, Austria
| | - Anan Yaghmur
- Department
of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Universitetsparken 2, DK-2100 Copenhagen Ø, Denmark
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15
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Fadel O, Girard L, Gomes Rodrigues D, Bauduin P, Le Goff X, Rossignol-Castera A, L'Hermitte A, Diat O. Micellization in vegetable oils: A structural characterisation. Colloids Surf B Biointerfaces 2017; 154:279-286. [PMID: 28351800 DOI: 10.1016/j.colsurfb.2017.03.025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 03/10/2017] [Accepted: 03/11/2017] [Indexed: 11/26/2022]
Abstract
The solubilisation of polar and polyphenol antioxidant in vegetable oils was studied. It was shown that the use of a polyglyceryl-3-diisostearate (PG3DS), a bio-sourced emulsifier well known in cosmetics, increases the yield of solubilisation thanks to some aggregation properties analysed using x-ray scattering technique. We show indeed that PG3DS forms reverse aggregates with a critical concentration that depends on the oil polarity. PG3DS reverse aggregates are elongated with a polar core and cannot be really swollen by addition of water. This supramolecular organisation allows however an efficient solubilisation of polar antioxidants in vegetable oils.
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Affiliation(s)
- Ophélie Fadel
- Institut de Chimie Separative de Marcoule, UMR 5257 (CEA, CNRS, Université de Montpellier, ENSCM), BP17171, 30207 Bagnols sur Cèze, France
| | - Luc Girard
- Institut de Chimie Separative de Marcoule, UMR 5257 (CEA, CNRS, Université de Montpellier, ENSCM), BP17171, 30207 Bagnols sur Cèze, France
| | - Donatien Gomes Rodrigues
- Institut de Chimie Separative de Marcoule, UMR 5257 (CEA, CNRS, Université de Montpellier, ENSCM), BP17171, 30207 Bagnols sur Cèze, France
| | - Pierre Bauduin
- Institut de Chimie Separative de Marcoule, UMR 5257 (CEA, CNRS, Université de Montpellier, ENSCM), BP17171, 30207 Bagnols sur Cèze, France
| | - Xavier Le Goff
- Institut de Chimie Separative de Marcoule, UMR 5257 (CEA, CNRS, Université de Montpellier, ENSCM), BP17171, 30207 Bagnols sur Cèze, France
| | | | - Annabelle L'Hermitte
- OLEOS SA/Hallstar France, 50 rue du Rajol, Fréjorgues Est, 34130 Mauguio, France
| | - Olivier Diat
- Institut de Chimie Separative de Marcoule, UMR 5257 (CEA, CNRS, Université de Montpellier, ENSCM), BP17171, 30207 Bagnols sur Cèze, France.
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Chatzidaki MD, Papadimitriou K, Alexandraki V, Tsirvouli E, Chakim Z, Ghazal A, Mortensen K, Yaghmur A, Salentinig S, Papadimitriou V, Tsakalidou E, Xenakis A. Microemulsions as Potential Carriers of Nisin: Effect of Composition on Structure and Efficacy. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2016; 32:8988-8998. [PMID: 27501392 DOI: 10.1021/acs.langmuir.6b02923] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Water-in-oil (W/O) microemulsions based on either refined olive oil (ROO) or sunflower oil (SO), distilled monoglycerides (DMG), and ethanol were used as nisin carriers in order to ensure its effectiveness as a biopreservative. This work presents experimental evidence on the effects of ethanol concentration, hydration, the nature of oil, and the addition of nisin on the nanostructure of the proposed inverse microemulsions as revealed by electrical conductivity measurements, dynamic light scattering (DLS), small angle X-ray scattering (SAXS), and electron paramagnetic resonance (EPR) spectroscopy. Modeling of representative SAXS profiles was applied to gain further insight into the effects of ethanol and solubilized water content on the inverse swollen micelles' size and morphology. With increasing ethanol content, the overall size of the inverse micelles decreased, whereas hydration resulted in an increase in the micellar size due to the penetration of water into the hydrophilic core of the inverse swollen micelles (hydration-induced swelling behavior). The dynamic properties of the surfactant monolayer were also affected by the nature of the used vegetable oil, the ethanol content, and the presence of the bioactive molecule, as evidenced by EPR spin probing experiments. According to simulation on the experimental spectra, two populations of spin probes at different polarities were revealed. The antimicrobial effect of the encapsulated nisin was evaluated using the well diffusion assay (WDA) technique against Lactococccus lactis. It was found that this encapsulated bacteriocin induced an inhibition of the microorganism growth. The effect was more pronounced at higher ethanol concentrations, but no significant difference was observed between the two used vegetable oils (ROO and SO).
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Affiliation(s)
- Maria D Chatzidaki
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece
- MTM, Faculty of Science and Engineering, Örebro University , Örebro, Sweden
| | - Konstantinos Papadimitriou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens , Athens, Greece
| | - Voula Alexandraki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens , Athens, Greece
| | - Eirini Tsirvouli
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece
| | - Zena Chakim
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece
| | | | | | | | - Stefan Salentinig
- Laboratory for Biointerfaces, Department of Materials Meet Life, Empa. Swiss Federal Laboratories for Materials Science and Technology , St. Gallen, Switzerland
| | - Vassiliki Papadimitriou
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece
| | - Effie Tsakalidou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens , Athens, Greece
| | - Aristotelis Xenakis
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece
- MTM, Faculty of Science and Engineering, Örebro University , Örebro, Sweden
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17
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Fortini M, Migliorini M, Cherubini C, Cecchi L, Guerrini L, Masella P, Parenti A. Shelf life and quality of olive oil filtered without vertical centrifugation. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500229] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Martina Fortini
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Marzia Migliorini
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Chiara Cherubini
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Lorenzo Cecchi
- PromoFirenze; Divisione Laboratorio chimico Merceologico; Azienda Speciale della CCIAA di Firenze; Firenze Italy
| | - Lorenzo Guerrini
- Dipartimento di Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
| | - Piernicola Masella
- Dipartimento di Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
| | - Alessandro Parenti
- Dipartimento di Gestione dei Sistemi Agrari; Alimentari e Forestali; Università degli Studi di Firenze; Firenze Italy
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18
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Chatzidaki MD, Arik N, Monteil J, Papadimitriou V, Leal-Calderon F, Xenakis A. Microemulsion versus emulsion as effective carrier of hydroxytyrosol. Colloids Surf B Biointerfaces 2015; 137:146-51. [PMID: 25999235 DOI: 10.1016/j.colsurfb.2015.04.053] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2015] [Revised: 04/02/2015] [Accepted: 04/26/2015] [Indexed: 12/22/2022]
Abstract
Two edible Water-in-Oil (W/O) dispersions, an emulsion that remains kinetically stable and a microemulsion which is spontaneously formed, transparent and thermodynamically stable, were developed for potential use as functional foods, due to their ability to be considered as matrices to encapsulate biologically active hydrophilic molecules. Both systems contained Medium Chain Triglycerides (MCT) as the continuous phase and were used as carriers of Hydroxytyrosol (HT), a hydrophilic antioxidant of olive oil. A low energy input fabrication process of the emulsion was implemented. The obtained emulsion contained 1.3% (w/w) of surfactants and 5% (w/w) aqueous phase. The spontaneously formed microemulsion contained 4.9% (w/w) of surfactants and 2% (w/w) aqueous phase. A comparative study in terms of structural characterization of the systems in the absence and presence of HT was carried out. Particle size distribution obtained by Dynamic Light Scattering (DLS) technique and interfacial properties of the surfactants' layer, examined by Electron Paramagnetic Resonance (EPR) spectroscopy indicated the involvement of HT in the surfactant membrane. Finally, the proposed systems were studied for the scavenging activity of the encapsulated antioxidant toward galvinoxyl stable free radical showing a high scavenging activity of HT in both systems.
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Affiliation(s)
- Maria D Chatzidaki
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece; MTM Research Center, School of Science and Technology, Örebro University, Sweden
| | - Nehir Arik
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece
| | - Julien Monteil
- Laboratoire Chimie et Biologie des Membranes et des Nanoobjets, Univ. Bordeaux, CBMN, Bordeaux, France
| | - Vassiliki Papadimitriou
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece
| | - Fernando Leal-Calderon
- Laboratoire Chimie et Biologie des Membranes et des Nanoobjets, Univ. Bordeaux, CBMN, Bordeaux, France
| | - Aristotelis Xenakis
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece; MTM Research Center, School of Science and Technology, Örebro University, Sweden.
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