The activities of the 2nd year of the PhD project were aimed to evaluate the technological functionality of three olive leaves phenolic extracts, obtained by either pure water or two different water:ethanol ratios (Eth0, Eth30, Eth70) as described by Difonzo et al. (2017), and to use the extracts to obtain innovative functional ingredients by means of encapulation technology. The phenolic extracts were thus characterized for surface activity at the air/water interface, emulsifying capacity, water/oil holding ability and flow behaviour. Then, they were encapsulatated into alginate-based hydrogels in combination with either plant and animal polymers (pectin, whey proteins and sodium caseinate) by applying an emulsion/internal gelation encapsulation technology. The application of a chitosan coating was also explored.
Innovative Functional Ingredients Obtained from Olive By-Products Phenolic Extracts: Development, Characterization and Application in Food Systems.
FEDERICA FLAMMINII
2018-01-01
Abstract
The activities of the 2nd year of the PhD project were aimed to evaluate the technological functionality of three olive leaves phenolic extracts, obtained by either pure water or two different water:ethanol ratios (Eth0, Eth30, Eth70) as described by Difonzo et al. (2017), and to use the extracts to obtain innovative functional ingredients by means of encapulation technology. The phenolic extracts were thus characterized for surface activity at the air/water interface, emulsifying capacity, water/oil holding ability and flow behaviour. Then, they were encapsulatated into alginate-based hydrogels in combination with either plant and animal polymers (pectin, whey proteins and sodium caseinate) by applying an emulsion/internal gelation encapsulation technology. The application of a chitosan coating was also explored.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
