Multifunctional and multifactorial approaches to study physical, chemical and sensory stability of oil-in-water emulsions based on olive oil

Project Information

OLIVE OIL EMULSIONS

Grant agreement ID: 252766

Project closed

Start date 27 September 2010

End date 26 September 2012

Funded under

• Specific programme "People" implementing the Seventh Framework Programme of the European Community for research, technological development and demonstration activities (2007 to 2013)

Total cost € 165 458,60

EU contribution € 165 458,60

Coordinated by

ALMA MATER STUDIORUM - UNIVERSITA DI BOLOGNA
Italy

Objective

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.

Fields of science

• natural sciences › chemical sciences › electrochemistry › electrolysis
• natural sciences › biological sciences › biochemistry › biomolecules › lipids
• agricultural sciences › agriculture, forestry, and fisheries › agriculture › grains and oilseeds › oilseeds
• agricultural sciences › agriculture, forestry, and fisheries › agriculture › horticulture › vegetable growing

Programme(s)

• FP7-PEOPLE - Specific programme "People" implementing the Seventh Framework Programme of the European Community for research, technological development and demonstration activities (2007 to 2013)

Topic(s)

• FP7-PEOPLE-2009-IEF - Marie Curie Action: "Intra-European Fellowships for Career Development"

Call for proposal

FP7-PEOPLE-2009-IEF
See other projects for this call

Funding Scheme

MC-IEF - Intra-European Fellowships (IEF)

Coordinator

ALMA MATER STUDIORUM - UNIVERSITA DI BOLOGNA

Administrative Contact

Gabriella Bernardi (Ms.)

• EU contribution: € 165 458,60
• Address: VIA ZAMBONI 33 ; 40126 Bologna ; Italy
• Region: Nord-Est › Emilia-Romagna › Bologna
• Activity type: Higher or Secondary Education Establishments
• Total cost: No data