OLIVE OIL EMULSIONS

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

Coordinatore	ALMA MATER STUDIORUM-UNIVERSITA DI BOLOGNA    more  Organization address address: Via Zamboni 33 city: BOLOGNA postcode: 40126 contact info Titolo: Ms. Nome: Gabriella Cognome: Bernardi Email: send email Telefono: +39 051 2096763 Fax: +39 051 2096764
Nazionalità Coordinatore	Italy [IT]
Totale costo	165˙458 €
EC contributo	165˙458 €
Programma	FP7-PEOPLE Specific programme "People" implementing the Seventh Framework Programme of the European Community for research, technological development and demonstration activities (2007 to 2013)
Code Call	FP7-PEOPLE-2009-IEF
Funding Scheme	MC-IEF
Anno di inizio	2010
Periodo (anno-mese-giorno)	2010-09-27   -   2012-09-26

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	ALMA MATER STUDIORUM-UNIVERSITA DI BOLOGNA  Organization address address: Via Zamboni 33 city: BOLOGNA postcode: 40126 contact info Titolo: Ms. Nome: Gabriella Cognome: Bernardi Email: send email Telefono: +39 051 2096763 Fax: +39 051 2096764	IT (BOLOGNA)	coordinator	165˙458.60

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 Obiettivo del progetto (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.'