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.
Highlights
Extra virgin olive oil (VOO) is the product obtained by milling of drupes from Olea europea oleaster
Extra VOO is, characterized by a high content of monounsaturated fatty acid and by the presence of minor components represented by natural antioxidant α-tocopherol and phenolic compounds like hydroxytyrosol, tyrosol, caffeic acid and others [1]
Fresh-milled olive oils appear to the human eye as a cloudy system, due to cellular fragments and small droplets of vegetation water remaining suspended in the oil matrix
Summary
Extra virgin olive oil (VOO) is the product obtained by milling of drupes from Olea europea oleaster. Fresh-milled olive oils appear to the human eye as a cloudy system (colloidal systems), due to cellular fragments and small droplets of vegetation water remaining suspended in the oil matrix Such cloudy extra VOO is indicated as veiled extra virgin olive oil (VVOO), so appreciated for its health benefits and esteemed aromas or genuine flavors. In addition to the natural antioxidants recalled above, there are either amphiphilic or even hydrophilic molecules that, together with some remaining water, induce colloidal association within the lipid phase This local polar structure hosts active molecules that influence the quality and the stability of the veiled olive oils [4]. This research outlines the key knowledge on the effects of various factors and phenomena that occur at interface, and the role of the dispersed phase on the physicochemical, sensorial and nutritional characteristics of VVOO
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