Fresh extra virgin olive oil, with or without veil
2019
Cayuela-Sánchez, José Antonio | Caballero-Guerrero, Belén
Fresh virgin olive oils (VOO) constitute a complex colloid emulsion-sol. Their features are different to the product in which they convert after filtering or resting a time in the storage tanks. Several studies have indicated the oxidative stability of unfiltered VOO is better preserved than that in the filtrate ones. However, this issue is controversial. Besides, the existing knowledge on veiled olive oils is little.This review aims to help clarify essential aspects of veiled VOO, little known, as well as raise a novel consideration on these products.Fresh VOO veiled are not generally managed as perishable products. The new concept ‘colloidal stability’ is suggested to characterize the time the colloidal dispersion last in fresh veiled VOO. The relationships between the stabilities colloidal and oxidative of veiled VOO are not well known. In complementary research presented in this review, important differences between water inclusions, formed when artificially adding water to VOO, and the colloidal water bags characteristic of veiled VOO, have been revealed. An internal content has been shown in this lat.The role of the different components of fresh veiled EVOOs on the colloidal stability is far from being well known. The physiochemical state of veiled VOO may explicate the seeming contradictions on benefits from its dispersed matter. The hypothesis that amphiphilic molecules present in veiled VOO may locate at the interface of colloidal water bags, is suggested. They likely may form a pseudo-layer, protecting the inner content to some extent.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library