Improving the Biological Value of Olive and Soybean Oil Blends with Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction towards the Preparation of a Sauce Product.

Mohammad Amin Aliyari,Karamatollah Rezaei

doi:10.3390/life11090974

Abstract

French sauce from different blends of soybean and olive oils was prepared and the oxidative stability of the optimum sauce sample, enriched with various amounts of olive leaf polyphenolic extract (OLE) (obtained via ultrasound-assisted extraction), was investigated over 90 days of storage. The microbiological and sensory properties of the samples containing the optimum amounts of OLE, as a substitution for synthetic preservatives, were studied. According to the results, the addition of olive oil at higher levels (75% and 100%) could affect the physicochemical properties of the sauce as compared to the control sample. It was also found that the addition of olive oil (up to 50%) would not significantly impact the sauce properties. Regarding the OLE enrichment in the samples, it was found that high levels of OLE could improve the oxidative stability of the samples. It was also found that OLE could be used as a preservative instead of commercial ones. Overall, this study suggests the potential use of olive oil and olive leaf extract in the preparation of French sauce to boost its nutritional value and its stability.

Highlights

Sauces and salad dressings are oil in water (O/W) emulsions that have drawn the attention of consumers for their daily diets
Considering the above points, the objectives of this study are to find the optimum amount of olive oil in combination with soybean oil in the formulation of French sauce (FS) and to further apply olive leaf extract (OLE) obtained by ultrasound-assisted extraction (UAE) to improve the shelf life of FS
From a statistical point of view, addition of olive oil up to 50% did not cause a meaningful difference from the control sample both on day 0 and on day 90 of the storage time

Summary

Introduction

Sauces and salad dressings are oil in water (O/W) emulsions that have drawn the attention of consumers for their daily diets. Sauces are used to improve the flavor, taste, and appearance of many food products and among them French sauce (FS) is one of the most well-known ones [1]. These types of products are called cold-sauces as any amount of heating treatment would result in an emulsion breakdown [2]. Oil phase plays a vital role in their stability and general appearance. Using oils with high amounts of saturated fatty acids can lead to several health problems such as obesity, cardiovascular disease, and cancer [6]

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