Optimization of olive oil based O/W nanoemulsions prepared through ultrasonic homogenization: A response surface methodology approach.

The present study was conducted to prepare co-surfactant free, olive-oil based alpha tocopherol nanoemulsions, using a food grade non-ionic surfactant. Response surface methodology (RSM) was used to determine the effects of independent variables (ultrasonic homogenization time, olive oil concentrations and surfactant contents) on different physico-chemical characteristics of O/W nanoemulsions. This study was carried out using a central composite design. The coefficients of determination were greater than 0.900 for all response variables and there were significant effects of independent variables on all responses. The optimum levels of independent variables for the preparation of nanoemulsions were 3min. ultrasonic homogenization time, 4% olive oil content and 2.08% surfactant concentration. The physico-chemical responses at these levels were 151.68nm particle size, 7.17% p-anisidine and 88.64% antioxidant activity. These results will help in design of nanoemulsions with optimum independent variables.

Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality.

In recent years, the temperature of processed olives in many olive-growing areas was often close to 30°C, due to the global warming and an early harvesting period. Consequently, the new trends in the extraction process have to include the opportunity to cool the olives or olive paste before processing to obtain high quality EVOO. A tubular thermal exchanger was used for a rapid cooling treatment (CT) of olive paste after crushing. The results did not show a significant difference in the oil yield or any modifications in the legal parameters. The cooling process determined a significant improvement of phenolic compounds in all the three Italian cultivar EVOOs analyzed, whereas the volatile compounds showed a variability largely affected by the genetic origin of the olives with C6 aldehydes that seem to be more stable than C6 alcohols and esters.