Emulsion Formation and Stabilizing Properties of Olive Oil Cake Crude Extracts

The surface-active and emulsifying properties of crude aqueous ethanolic extracts from untreated olive oil cake (OOC) were investigated. OOC contained important concentrations components including proteins, saponins polyphenols (1.2–2.8%, 7.8–9.5% 0.7–4.5% (w/w), respectively) reduced the interfacial tension by up to 46% (14.0 ± 0.2 mN m?1) at oil–water interface. ability was not correlated, however, with their activity or composition. Eighty percent ethanol extract produced most stable oil-in-water (O/W) emulsions high-pressure homogenization. had average volume mean droplet diameters approximately 0.4 µm negative ?-potentials about ?45 mV, for 1 month storage 5, 25 50 °C. They sensitive, acidic pH conditions (<5) NaCl addition (?25 mM), indicating that main stabilization mechanism is electrostatic due presence compounds ionizable groups, such as saponins.