Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach

Federica Flamminii; Riccardo De Flaviis; Giampiero Sacchetti; Francesco Caponio; Vito Michele Paradiso; Carla Daniela Di Mattia

doi:10.1016/j.foodchem.2022.134767

Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach

Food Chem. 2023 Mar 30;405(Pt A):134767. doi: 10.1016/j.foodchem.2022.134767. Epub 2022 Oct 28.

Authors

Federica Flamminii¹, Riccardo De Flaviis², Giampiero Sacchetti³, Francesco Caponio⁴, Vito Michele Paradiso⁵, Carla Daniela Di Mattia⁶

Affiliations

¹ Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, I-64100 Teramo, Italy. Electronic address: fflamminii@unite.it.
² Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, I-64100 Teramo, Italy. Electronic address: rdeflaviis@unite.it.
³ Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, I-64100 Teramo, Italy. Electronic address: gsacchetti@unite.it.
⁴ Department of Soil, Plant and Food Sciences, University of Bari, I-70126 Bari, Italy. Electronic address: francesco.caponio@uniba.it.
⁵ Department of Biological and Environmental Sciences and Technologies, University of Salento, I-73100 Lecce, Italy. Electronic address: vito.paradiso@unisalento.it.
⁶ Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, I-64100 Teramo, Italy. Electronic address: cdimattia@unite.it.

PMID: 36368103
DOI: 10.1016/j.foodchem.2022.134767

Abstract

The individual and combined effect of sodium chloride and hydroxytyrosol on the colloidal properties and the chemical and physical stability of olive oil-in-water emulsions was explored by multivariate statistical analysis. Sodium chloride affected the dispersion degree of the emulsions causing an increase of droplet size and inducing flocculation phenomena; however, during storage, the presence of hydroxytyrosol, when added in combination with 2% and 5% of NaCl, retarded samples physical destabilization. A protective effect of salt on lipid hydroperoxides, over storage, was highlighted, mainly at the highest concentrations used. The analysis of volatile organic compounds allowed to identify different oxidation patterns as a consequence of NaCl addition and hydroxytyrosol; moreover, by applying a multivariate statistical approach, it was possible to highlight a positive effect of both NaCl and hydroxytyrosol over the reduction of some oxidation volatiles.

Keywords: Hydroxytyrosol; Lipid hydroperoxides; Multivariate analysis; Sodium chloride; Volatile organic compounds; o/w emulsion.

MeSH terms

Emulsions / chemistry
Olive Oil / chemistry
Oxidative Stress*
Phenylethyl Alcohol / analogs & derivatives
Sodium Chloride* / pharmacology

Substances

Emulsions
Olive Oil
Sodium Chloride
3,4-dihydroxyphenylethanol
Phenylethyl Alcohol